nutritional information

Per 1/2-cup serving:

  • Calories: 101
  • Protein: 1 g
  • Total Fat: 5 g
  • Saturated Fat: <1 g
  • Carbohydrates: 14 g
  • Cholesterol: 0 mg
  • Sodium: 512 mg
  • Fiber: 2 g
  • Sugar: 4 g
Vegan Gluten-Free

Crispy Seasoned Vegetable Chips

Crispy Seasoned Vegetable Chips

Makes 1 1/2 cups chips

This all-purpose chip recipe is all about options: choose one of the veggies listed, then pick your favorite seasoning. Parsnips and carrots will shrink quite a bit when cooked; beets and sweet potatoes may cook more quickly because of their natural sugars. Exotic taro and yucca roots are worth seeking out for their potato-like flavor and crunch. You can reuse the parchment paper lining on the baking sheets up to three times to make multiple batches. Homemade chips will stay fresh for about three days if stored in an airtight container, but they’re most spectacular when served the same day.
  • 2 small peeled sweet potatoes; or 3 fat peeled parsnips, thin ends trimmed; or 3 fat peeled carrots, thin ends trimmed; or 1 small peeled taro root; or 1 small peeled yucca root; or 3 scrubbed or peeled medium beets
  • 3 tsp. vegetable oil, divided
  • ¾ tsp. fine sea salt, or more to taste
  • ¾ tsp. chili powder or curry powder; or ½ tsp. ground black pepper, garlic powder, ground cumin, ground coriander, cayenne powder, or wasabi powder

1. Evenly space three racks in oven, and preheat oven to 300°F. Line three baking sheets with parchment paper.

2. Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. (You should have 4 cups sliced vegetables.)

3. Pour 1/2 tsp. oil onto each prepared baking sheet, and use pastry brush to coat parchment. Place sliced vegetables on baking sheets without letting them touch. (Don’t mix different vegetables on same sheet.) Brush vegetables with remaining 1 1/2 tsp. oil, and sprinkle with salt. Place chosen spice in small, fine-mesh strainer, then lightly tap edges of strainer to sprinkle spice over chips.

4. Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays every 
7 to 10 minutes, or until vegetables 
begin to brown on edges and look dry. 
(To test, take 1 chip off baking sheet, 
cool on counter 30 seconds, then taste for crispiness.) Cool 1 minute on baking sheet, then transfer to large bowl or cooling rack to cool completely.

April/May 2014 p.46

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comments

I'm reading that they aren't crispy enough. What about dehydrating them first than baking them?

jennifer - 2014-05-15 10:09:40

Try heating the fries at 405 not 300.

Val - 2014-05-15 01:25:06

Going to give this a try! I guess some people are saying they don't crisp up though! Probably still good though!

Teri - 2014-05-14 18:24:17

I was so ready to love this recipe. i followed the instructions, using a mandoline to slice them thin, and baked with different spices, as suggested. They didn't get crisp, even after keeping them in the oven long past our usual dinnertime. Nope. So Sorry.

Claire - 2014-05-11 02:54:57

This seems like an delicious recipe. I am definitely going to try making these vegatable home made chips .thank you for posting the recipe. Veena

Veena Vats - 2014-05-06 12:50:08

I didn't like this. I baked the veggies for much longer and they were still slightly soft. I hand cut them so not all the slices were as thin as they should have been so that probably attributed to the soft slices. But even the ones I cut really thin didn't crisp up. I was hoping I could make these successfully buy they didn't work for me.

mrs o - 2014-05-05 23:47:31

Check this out

Diana - 2014-05-05 18:55:36

Try these other veggies crisps

Shane Harris-Capuano - 2014-04-03 15:26:10