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Vegetable chips

Author
Cookinero 11 Nov 2022
15920
Vegetable chips

Crispy chips filled with the taste of ripe homemade vegetables from your garden.

How to cook Vegetable chips

Step 1

Rinse the roots well and peel them. Cut into very thin rounds. A mandolin grater can do this very well, but if it is not at hand, you can handle it with a sharp knife with a wide blade

Step 2

vegetable chips

Preheat oven to 180 degrees. Line a baking sheet with parchment paper, drip oil on it and rub the fat over the surface with a silicone brush. Lay out vegetable rounds in dense rows, walk over them with a brush dipped in oil and send to the oven. Everything chopped is unlikely to fit on one baking sheet, so either use two, or bake the chips in several passes.

Step 3

Be sure to set a timer for 15 minutes. and carefully monitor what is happening in the oven: depending on the individual characteristics of each, the cooking time of the chips may vary. As soon as you see that the rounds have begun to dry out, shrink and darken, get them out of the oven.

Step 4

vegetable chips

Mix dried herbs with salt, sprinkle chips with this mixture and put in the oven at 120 degrees for an hour and a half.

Vegetable chips - FAQ About Ingredients, Baking Time and Storage

Yes, you can use olive oil, avocado oil, or coconut oil as alternatives. Each will add a slightly different flavor to the chips.
Store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
Yes, most root vegetables used for chips are low in carbs, but check the specific vegetable's carb content if you're following a strict low-carb diet.
Yes, you can use an air fryer or dehydrator. Adjust the cooking time and temperature according to the appliance's instructions.
Try paprika, garlic powder, onion powder, or nutritional yeast for different flavors. Avoid adding too much salt if you're watching sodium intake.
Freezing is not recommended as it can make the chips soggy. They are best enjoyed fresh or stored at room temperature.
Make sure the slices are very thin and evenly spaced on the baking sheet. Overcrowding can lead to steaming instead of crisping.
Root vegetables like sweet potatoes, beets, parsnips, and carrots work well. Avoid watery vegetables like zucchini as they may not crisp up properly.
Yes, but you may need to bake them in multiple batches to ensure even cooking. Keep the finished chips in a warm oven to maintain crispness.
Place them back in a preheated oven at 300°F for 5-10 minutes to crisp them up again. Avoid microwaving as it can make them chewy.

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