Vegetable Chips
Vegetable Chips are the crunchy, colorful answer to every healthy-snack craving. Made from a rainbow of root vegetables and baked—not fried—these chips deliver bold flavor with minimal oil while keeping all the nutrients intact.
Vegetable Chips Ingredients:
- 1 medium sweet potato, peeled
- 2 medium beets, peeled
- 2 large carrots, peeled
- 1 small parsnip, peeled
- 2 tbsp extra-virgin olive oil
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
- Optional: ½ tsp apple-cider vinegar or lemon juice for a tangy finish
Vegetable Chips Instructions:
- Preheat & Prep Trays (2 minutes)
Position oven racks in the upper and lower thirds and preheat to 130 °C / 265 °F. Line two large rimmed baking sheets with parchment paper, trimming to fit so the paper lies flat. - Slice the Vegetables (5 minutes)
Using a mandoline set to 1–2 mm, slice the sweet potato, beets, carrots, and parsnip into wafer-thin rounds. Keep each vegetable in its own pile to prevent beet juice from tinting the others and to let you manage differing cook times. - Remove Surface Moisture (3 minutes)
Layer the slices between clean kitchen towels or several sheets of paper towel. Gently press to absorb excess moisture—drier slices blister and crisp instead of steam. - Season Evenly (3 minutes)
In a large mixing bowl, whisk together the olive oil, smoked paprika, sea salt, and black pepper. Working in quick, small batches, toss each vegetable until every slice gleams with a light, even coating of seasoned oil. - Arrange for Even Baking (2 minutes)
Spread the slices in a single, non-overlapping layer on the prepared trays. Place the firmer sweet potato and beet slices on one tray and the more delicate carrot and parsnip on the other so you can pull them at different times. - Slow-Bake to Crisp Perfection (25–30 minutes initial bake)
Slide both trays into the oven. After 25–30 minutes, rotate the trays from front to back and top to bottom. Flip any slices that show browned edges to prevent scorching. - Finish Baking (20–30 minutes more)
Continue baking, checking every 10 minutes. As individual chips turn dry, lightly curled, and slightly translucent, remove them to a wire rack. Leave paler slices in the oven for a few minutes longer until equally crisp. - Cool & Optional Flavor Boost (5 minutes)
Slide the entire parchment sheets onto wire racks and let the Vegetable Chips cool completely; they firm up as they cool. For a punchy finish, very lightly mist with apple-cider vinegar or lemon juice just before serving. - Serve or Store
Enjoy immediately or store fully cooled chips in an airtight container at room temperature for up to 5 days. If they soften, refresh on a baking sheet in a 150 °C / 300 °F oven for 5 minutes.
FAQ:
Q: Can I make Vegetable Chips without a mandoline?
A: Yes. A sharp chef’s knife works, but aim for 1–2 mm slices and keep them as uniform as possible so they crisp at the same rate.
Q: Why do my chips sometimes turn out chewy?
A: Two common culprits are slices that are too thick or not dry enough before baking. Press firmly between towels and keep the oven low and slow to evaporate moisture gradually.
Q: Which dips pair well with these chips?
A: Hummus, guacamole, or a yogurt-herb dip complement the smoky paprika seasoning and add protein for a more filling snack.
Conclusion:
With their vibrant color, addictive crunch, and clean ingredients, these Vegetable Chips are sure to become a staple in your healthy-snack rotation.