Roast Vegetable Crisps Chips Recipes

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.

ROASTED VEGETABLE DIP WITH BAKED PITA CRISPS

Steps:

• Heat oven to 400°. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
• Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
• Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
• Serve warm, or refrigerate at least 2 hours until chilled. Serve with Baked Pita Crisps and vegetable dippers.
• Baked Pita Chips: Heat oven to 375°. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased jelly roll pans, 15 1/2x10 1/2x1 inch, or on 2 cookie sheets. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.

ROAST VEGETABLE CRISPS / CHIPS

Steps:

• Preheat the oven to 400°F
• Peel all the vegetables. Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps. Spread out on paper towel to remove excess moisture.
• Tip all the vegetables into a bowl. Pour over the oil, then add chili powder, if using, and seasoning. Toss with your hands to coat evenly.
• Arrange in a single layer on a baking tray. Roast for 20 minutes or until the parsnips and sweet potato are golden brown.
• Spread out on paper towel until cool and crisp.

CRISPY ROOT VEGETABLE CRISPS

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.

VEGETABLE PEEL CHIPS RECIPE BY TASTY

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
• In a medium bowl, toss together the vegetable peels, olive oil, and salt.
• Spread the peels in an even layer on a baking sheet.
• Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
• In a small bowl, mix together the garlic powder, paprika, and dried parsley. Toss the peel chips with the spice mixture. Season with salt to taste.
• The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
• Enjoy!