Veggie Skins Chips Recipe By Tasty

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.

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!

CRISPY BAKED POTATO CHIPS

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

TOMATO CHIPS

Steps:

• Slice 1 medium firm tomato about 1/16 inch thick with a serrated knife; pat dry with paper towels (discard the end pieces). Sprinkle with salt and let sit 15 minutes, then blot the excess moisture with paper towels. Arrange in a single layer on a flat microwave-safe plate coated with cooking spray. Mist the slices with cooking spray, then microwave until they start drying out, about 6 minutes. Carefully flip; microwave until stiff and mostly dry, 30 seconds to 1 minute. Transfer the chips to a rack to cool.

VEGGIE SKINS CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place all the vegetable skins on a nonstick baking sheet or a baking sheet lined with parchment paper.
• Drizzle the olive oil over the peels and sprinkle with the garlic powder, onion powder, and paprika. Season with salt and pepper.
• Toss the peels with your hands until they are evenly coated with the oil and spices.
• Bake for 8-10 minutes, tossing the peels halfway through with a pair of tongs.
• Let cool before eating.
• Enjoy!

VEGETARIAN SOUTHWESTERN POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.
• Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.
• Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
• Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.

VEGETARIAN CLASSIC POTATO SKINS

Steps:

• Scrub the potatoes, and bake them at 375 for about 1 hour-90 minutes. Lower the oven temp to 350 when they're done.
• Let the taters cool for about 10-15 minutes, until they are cool enough to handle.
• Slice the taters in half and scoop the "meat" out. Put the meat aside to use for mish mash, home fries, potato farls, or another potato dish you'd like to make.
• Fill the hollowed tater halves with broccoli and cheeses.
• Put the filled taters back in the oven, preferably on some foil or a foiled baking sheet in case there's cheese run-off.
• Bake for 15-20 minutes or until the cheese is browned. Salt and pepper to taste, and if you like, serve with some sour cream.
• Variation tip: replace the broccoli with some black or pinto beans to make tex-mex potato skins!