Hooray For Veggie Chips: Here's How To Make Them

By Betchy Crocker

Clearly, I’m such a fucking great person and friend for helping all of you out with these healthy posts. I mean, what would you do without me? Let’s not find out.

Today we’re going to explore the wide world of vegetable chips. I know; I’m excited, too. The trick with these is that you need to know your cooking time and to not over season. Honestly, I’m of the mind that you don’t need much beyond salt, pepper, and good olive oil when you’re roasting pretty much anything. You want the flavor of whatever vegetable you’re cooking to come through a bit.

Special Equipment: For all of the vegetable chips, you’ll probably want to buy a mandolin – not the instrument – the vegetable slicer thing. It’ll allow you to get super thin and uniform slices without having to concentrate while using a knife. Just be careful not to take your hand off. You need that.

General Directions for all Versions:

However many chips you or your special guests want is up to you. Usually about 2-3 of each veggie will supply a good amount of chips. Thinly slice whatever vegetable you’re using with the mandolin or a knife – you really don’t need to peel unless you want to. Veggies should not be precooked in any way (so don’t cheat and use canned anything). Place the slices in a large bowl and toss with the olive oil, salt, and pepper. Spread out the slices (without overlapping) on a greased baking sheet and place in the oven for the allotted time or until the chips are golden brown.

Sweet potato chips: I recommend the olive oil, salt, and pepper combo; however, I have been known to toss sweet potato slices with ancho chili powder, salt, and cumin for a different take. Bake at 400F for 15-25 minutes.

Beet chips: You can do the original, or try a salt and vinegar take by using a bit of olive oil, a splash of balsamic vinegar, and kosher salt. Bake at 350F for 20-30 minutes.

Carrot chips: Try a combo of rosemary and kosher salt for these if you’re daring. Bake in a 250F oven for 45 minutes.

Parsnip chips: Parsnips are delicious, so if you haven’t had them I suggest you branch out. Bake at 350F for 15-25 minutes.

Purple potato chips: These will stain your hands like the beets, so fucking wear gloves. Bake at 400F for 15-25 minutes.

Store any and all of your delicious creations in an airtight container. Maybe these will keep you from scrounging around the fridge for cheese.




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