This recipe is a healthy alternative to buying commercial chips which can be high in cholesterol, sodium, and other preservatives.
Use any kind of vegetable. However, the best ones for chips are those with low water content such as starchy root crops (potatoes, sweet potatoes, carrots, beets).
Prepare vegetables by washing them carefully and slicing them into thin pieces so they can get extra crispy.
You can spread them evenly over a cookie sheet and bake them in the oven at 400 degrees F for 10-15 minutes. Drizzle a bit of lemon and just a bi of olive oil.
You can also deep-fry vegetable chips. Keep oil at about 300 degrees F so that the chips won’t burn.
Add salt and other herbs and seasonings.
Another thing you can do is to puree vegetables. Add vegetable chunks, herbs and spices. Spread the puree unto a thin sheet of parchment paper. Bake in the oven. Break the chips when dried.
Serve with dip of choice.
Related posts: