Thursday, May 22, 2014

Baked Vegetable Chips


I love this recipe because it allows me to eat chips without feeling quite so guilty. You can take just about any root vegetable, slice it thin, and then bake it until it's crispy! 

Pick one or more of the following:
  • BEET
  • BUTTERNUT SQUASH (my second favorite!)
  • KALE
  • PARSNIP
  • POTATO
  • SWEET POTATO (my favorite!)
You will also need:
  • OLIVE OIL
  • SALT

Start off by peeling your vegetables. Then, use a mandolin or a sharp knife to cut your vegetable of choice into 1/8th to 1/16th inch thick slices (or as thin as you can get them). 

Next, soak the slices in a bowl of water for about an hour. This will help the chips crisp up by removing some of the excess starch. 

Sweet Potato

After an hour, drain the water...

Beets & Butternut Squash

...and lay the slices out on a paper towel to dry. Sprinkle some salt onto the slices while they dry to help pull the water out. Pat dry with another paper towel. While the chips are drying, preheat your oven to 375 degrees F


Once the chips are relatively dry place them onto a baking sheet and drizzle on some of the olive oil. Make sure that none of the chips are touching. (I sprinkled a little cinnamon on the sweet potato chips)

Sweet Potato

Bake for 15-20 minutes or until the chips are crispy. How thin you slice the chips will determine how long they will need to actually bake.

Butternut Squash

Once the chips are out of the oven, sprinkle with a little bit of salt or other spices and eat up!
    Butternut Squash & Parsnips

    These chips are best eaten fresh. You could prepare them ahead of time, but make sure not to bake them until the day you plan to eat them!





    Baked Vegetable Chips

    Ingredients:

    Pick one or more of the following:
    • BEET
    • BUTTERNUT SQUASH (my second favorite!)
    • KALE
    • PARSNIP
    • POTATO
    • SWEET POTATO (my favorite!)
    You will also need:
    • OLIVE OIL
    • SALT
        Directions:
        1. Start off by peeling your vegetables. 
        2. Use a mandolin or a sharp knife to cut your vegetable of choice into 1/8th to 1/16th inch thick slices (or as thin as you can get them). 
        3. Soak the slices in a bowl of water for about an hour. This will help the chips crisp up by removing some of the excess starch. 
        4. After an hour, drain the water and lay the slices out on a paper towel to dry. Sprinkle some salt onto the slices while they dry to help pull the water out. Pat dry with another paper towel. While the chips are drying, preheat your oven to 375 degrees F
        5. Once the chips are relatively dry place them onto a baking sheet and drizzle on some of the olive oil. Make sure that none of the chips are touching. 
        6. Bake for 15-20 minutes or until the chips are crispy. How thin you slice the chips will determine how long they will need to actually bake. 
        7. Once the chips are out of the oven, sprinkle with a little bit of salt or other spices and eat up! 
          • Note: These chips are best eaten fresh. You could prepare them ahead of time, but make sure not to bake them until the day you plan to eat them!



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