Crispy Root Vegetable Chips Recipes

CRISPY ROOT VEGETABLE CHIPS

Steps:

• Preheat oven to 375°F (190°C). If your oven has a convection setting, use it and adjust the temperature accordingly. Line three baking pans with parchment.
• Wash the root vegetables. Leave the skin on or peel at your discretion. I leave the skin on for white potatoes but peel sweet potatoes. Slice the vegetable as thinly as you can. It's more important to be uniform than thin so that the chips cook evenly. Aim for 1/16-inch thick but do not cut thicker than 1/8-inch.*
• Place the slices on paper towel, blot dry. Arrange in a single layer on the baking sheets** Different vegetables cook at different rates, so if you are mixing vegetables, put 1 vegetable per pan.
• In a small bowl, whisk together the oil, spices and salt. Brush on the chips with a pastry brush. Flip the vegetables over and brush the oil on the other side.
• Bake for 10 minutes for 1/16-inch slices or 15 minutes for thicker. Remove the baking sheets from the oven, flip the chips over, and return the chips to a different rack for even cooking. Continue baking the chips anywhere from 5 to 20 minutes, depending on how thick the chips are and what vegetable you're roasting. The chips are ready when they are golden and the edges curl or ruffle. (Keep an eye on the smaller chips as they cook faster.)
• Transfer the chips to a layer of paper towel to cool. Eat as is, or dip in your favourite chip dip.
• Once cooled, chips can be stored in a resealable bag, with the air squeezed out.

BAKED VEGGIE CHIPS

Steps:

• Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.