Vegetable Chips Recipes

CRISPY BAKED POTATO CHIPS

Crispy Baked Potato Chips image

Extra crispy baked potato chips made with just 3 ingredients: a potato, cooking spray, and the seasonings of your choice. Healthy snacks don't get much easier (or tastier) than this!

Provided by Alyssia Sheikh

Number Of Ingredients 4

Ingredients

1 medium russet potato
oil/cooking spray
salt (to taste)
any other seasonings and spices that you enjoy!

Steps:

Preheat oven to 400°F (200°C).
Use a mandoline to cut potatoes into ⅛-inch thick slices. (It can help to lay your slices out on paper towels and pat dry before seasoning and baking to remove excess moisture. This will allow them to cook faster and make them crispier!)
Arrange slices on a wire baking rack (if you have one) on top of a parchment-lined baking sheet.
Spray slices with cooking spray and season to taste. If desired, flip slices to spray and season on the other side.
Bake 12-20 minutes*, flipping your slices halfway if not using a baking rack.
*Cook time may vary! It will depend on your oven, the thickness of your slices, and the moisture/starchiness of your potatoes. When ready, potato slices will be curling around the edges and starting to brown. Don't be afraid of letting them brown a bit if you want truly crispy baked potato chips!
Sprinkle with salt when out of the oven if desired.
Allow to cool, serve, and enjoy!
Yields 1 serving

Nutrition Facts : ServingSize 1 medium potato, cut into chips, Calories 120 kcal, Sugar 1 g, Fat 1 g, Carbohydrate 26 g, Fiber 2 g, Protein 3 g

BAKED VEGGIE CHIPS

Baked Veggie Chips image

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

Ingredients

1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

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

VEGETABLE CHIPS

Vegetable Chips image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 carrots
4 small beets
2 parsnips
4 cups grapeseed oil, for frying
Kosher salt and freshly ground black pepper

Steps:

Preheat the oil in a deep-fryer until sizzling, about 360 degrees F.
Peel and slice the vegetables into very thin slices, preferably on a mandoline. Fry the chips in batches, stirring them a bit when you add them so they don't stick together. When crisp, after about 2 to 3 minutes, remove with tongs or a spider to a tray lined with paper towels to drain the excess oil. Season the chips immediately with salt, and pepper. Serve.

VEGETABLE CHIPS

Vegetable Chips image

Turn root veggies into crispy, flavorful treats with Craft Restaurants founder Tom Colicchio's recipe.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 8

Ingredients

8 cups vegetable oil
1 small parsnip, peeled and thinly sliced on a mandoline
1 rutabaga, peeled and thinly sliced on a mandoline
1 carrot, peeled and thinly sliced on a mandoline
1 sweet potato, peeled and thinly sliced on a mandoline
2 medium beets, peeled and thinly sliced on a mandoline
2 sprigs fresh rosemary
1 tablespoon coarse sea salt or fleur de sel

Steps:

Heat oil in a large Dutch oven or deep fryer until it reaches 375 degrees on a deep-fry thermometer.
Working in batches, add vegetables to oil, one at a time (cooking beets last as they will color the oil) until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
Add rosemary to oil and cook until crisp, about 1 minute. Transfer to small bowl and add salt; toss to combine. Sprinkle vegetables with seasoned salt and serve immediately.

VEGETABLE PEEL CHIPS RECIPE BY TASTY

Vegetable Peel Chips Recipe by Tasty image

Have a pile of vegetable peels and don't want to waste them? Toss them with olive oil and a few simple seasonings, then roast them into chips-it's that easy. The crisp, crunchy peels make a great snack or salad topper.

Provided by Katie Aubin

Categories Snacks

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

6 cups vegetable peels, such as russet potatoes, beets, and sweet potatoes, loosely packed
¼ cup olive oil
1 teaspoon kosher salt, plus more to taste
1 ½ teaspoons garlic powder
1 teaspoon paprika
1 ½ teaspoons dried parsley

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!

Nutrition Facts : Calories 122 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

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