Vegetable chips

easy

Root vegetables include any vegetable that grows in the ground like potatoes, sweet potatoes, beets, carrots, turnip and radish. When these vegetables are sliced very thinly and baked, they become a nutritious, salty snack!

For this recipe, you will need (substitute any vegetables listed to have roughly 3 cups vegetable slices):

  • 1 large carrot, peeled with top/tip cut off
  • 1 large parsnip, peeled with top/tip cut off
  • 1 sweet potato, peeled
  • 1 potato, peeled
  • 1 large beet, peeled
  • 1 small zucchini
  • 1 small turnip or rutabaga, peeled with top/tip cut off
  • 4 medium sized radishes, top/tip cut off
  • 2 teaspoons sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  •  canola oil (amount varies depending on method of cooking)

To prepare vegetables, wash throughly and slice very thinly to 1/16". Using a food processor or mandolin will help with this step.

Place vegetables in a medium bowl and add 1 tablespoon of oil and seasoning. Mix well and lay out on parchment paper on a baking sheet. Do not allow the vegetable slices to touch one another.

Bake in oven:

Place in a preheated oven set to 300F for 20 to 30 minutes. Turn vegetables halfway through the baking time and remove chips from the oven before they turn brown.

Air frier:

Alternatively, reduce the oil and place in an air frier in a single layer for 5 minutes at 400F turning half way through baking time.

Deep frier:

Place 3" of oil in the bottom of a dutch oven and heat the oil to 350F. Add a 1/2 cup of vegetable slices at a time and fry for approximately 2 minutes until golden brown. Remove chips and place on a plate covered with a paper towel to drain the oil off the chips.

Note - some vegetables contain higher moisture content and may take a bit longer to fry/bake than others. For best results, cook beets, zucchini or squash together as these have higher moisture content than sweet potatoes, potatoes, turnip, carrots and radish.

Get creative with your seasonings on vegetable chips – you can use seasoning mixes to create ranch chips, southern, spicy or whatever your palate prefers! You can also serve with your favorite chip dip!

Vegetable chips need to be stored in air tight containers to avoid absorbing moisture from the air. Place in sealed containers on the cupboard for up to two weeks or store in a sealed bag in the deep freeze for up to two months.