Crispy Root Vegetable Crisps Recipes
CRISPY ROOT VEGETABLE CHIPS
This is an extremely flexible recipe. You can use the spice mix suggested, which is a blend of at least fifteen Moroccan spices, or go as plain as salt and pepper. For something in between, try the spices used in my Spicy Roasted Cauliflower.
Provided by Charmian Christie
Categories Snack
Time 1h
Number Of Ingredients 4
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
Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CRISPY ROOT VEGETABLE CRISPS
healthy crisps, super refreshing!
Provided by cooking93
Time 25m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Wash, peel and thinly slice the root vegetables. For best results, the slices should be almost paper thin, about 1/16 inch. Sprinkle the slices with about 1 tsp salt, mix and let stand for 15 minutes to extract water. The less water they contain, the better they will fry. Then rinse, and pat dry thoroughly.
- Pour enough canola oil into a tall-sided pan to cover the bottom surface; the oil should be about 1/4 inch deep. Heat the oil on medium heat to about 350ºF (the oil will be sufficiently hot when a test slice dropped into the oil sizzles satisfyingly). With tongs and working in batches, carefully place the slices in a single layer in the pan. Fry the chips until crisp, about 3 minutes per batch, flipping with tongs occasionally. The chips are ready when slightly darkened in color and they begin to resemble wilted petals. Remove with tongs immediately and let dry completely on paper towels. Sprinkle with salt to taste. Serve and enjoy.
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