Veggie Chips


I love Veggie Chips since they are healthier than so many snacks out there, are so pretty, and taste delicious. After purchasing my last bag, I decided to make my own. All it takes is your favorite root vegetable, some even slicing, and patience while they cook in the oven. Veggie Chips is one of those recipes that is not a recipe but more of a method. Once you do it, you'll be making your chips all of the time.


Ingredients for Veggie Chips:


Anyone or mixture of the following: potatoes, sweet potatoes, carrots, plantains, beets, parsnips, fine sea salt or regular table salt

Canola Cooking Spray

Sheet pans

Parchment paper


Unless you have a steady hand with a knife, you will also need a slicer to make these chips. I use the Swissmar Borner V- 1001 V-Slicer. Click Here for more information.


Because using these slicers makes me nervous, I wear a cut-resistant glove. Click HERE for more information.


One last thing, the more vegetables you have, the longer the cooking process. You might only try a couple of vegetables at a time when you first get started.


Let's see what we need.

We're ready to cook.


Preheat the oven to 400-degrees. Peel or scrub clean the vegetables and dry well. Carefully slice the vegetables in 1/8 " slices.


Coat parchment-lined sheet pans with cooking spray. Place the vegetable slices in a single layer on the parchment paper, keeping like vegetables together; spray the vegetables with the cooking oil. Bake for 10-12 minutes and then turn the slices over. Please return to the oven and bake another 10 minutes until they reach the desired color, and they are crisp. The chips will crisp more as they cool. Sprinkle with salt while they are warm. Repeat the process until all of the vegetable slices are all cooked.


They're ready! Veggie Chips so so delicious and look great on any table. They are great with dips, but I like to eat them on their own. My family loves these, and we can devour them pretty quickly. They are best on the day that they are made.

Enjoy!


Veggie Chips:


  • Anyone or mixture of the following: potatoes, sweet potatoes, carrots, plantains, beets, parsnips, fine sea salt or regular table salt

  • Canola Cooking Spray

  • Sheet pans

  • Parchment paper


  • Unless you have a steady hand with a knife, you will also need a slicer to make these chips. I use the Swissmar Borner V- 1001 V-Slicer. Click Here for more information.

  • Because using these slicers makes me nervous, I wear a cut-resistant glove. Click HERE for more information.

  • Preheat the oven to 400-degrees. Peel or scrub clean the vegetables and dry well. Carefully slice the vegetables in 1/8 " slices.

  • Coat parchment-lined sheet pans with cooking spray. Place the vegetable slices in a single layer on the parchment paper, keeping like vegetables together; spray the vegetables with the cooking oil. Bake for 10-12 minutes and then turn the slices over. Please return to the oven and bake another 10 minutes until they reach the desired color, and they are crisp. The chips will crisp more as they cool. Sprinkle with salt while they are warm. Repeat the process until all of the vegetable slices are all cooked.

  • One last thing, the more vegetables you have, the longer the cooking process. You might only try a couple of vegetables at a time when you first get started.


2018 Cranberry Walk