Homemade Vegetable Chips
Sometimes I am in the mood for potato chips. It’s hard to avoid them altogether. If I happen to have a bag of good chips at home I am not beyond getting into it it once in a while. However, here is a better version of chips, using variety of vegetables to create a lovely melange of vegetable chips with or without oil. Commercial potato chips, after a few handfuls they lose the appeal and are usually over salted. With these homemade chips the flavours keeps changing as you use various vegetables and even fruits, making it a more interesting snack and you control the amount of salt or flavouring you use. Sometimes I make them as part of an appetizer selection to munch on with a glass of wine or just for a snack when the need arises. I like the way they look in a bowl, all different colours and shapes.
You can drizzle a tablespoon or so of olive oil over the chips, it’s up to you. I generally bake them dry although I have tried them with oil and it works fine. If you use oil it has to be drizzled on the chips before baking, not after. Oil will increase the heat on the surface of the chips and they can burn faster so be careful. You can sprinkle a little salt or one of the flavouring mixes I suggest below before or after you bake them.
I have made vegetable chips in the oven and in the microwave. For the microwave I use a special silicon chip maker by Mastrad (Paris) that I bought at Bed Bath and Beyond. It works fine but you can only make as many chips as can fit on the round tray at one time, unless you buy three of them and stack them on top of each other (they are interlocking apparently). Pampered Chef has a 2 layer microwave rack for making chips but I haven’t tried it. It is simple enough to make chips in the regular oven. You can prepare them on two baking sheets at once but depending on your oven, you have to watch for hot spots and be careful not to burn them. I don’t know your oven so you have to try and decide which temperature works best. In my over 300℉ with careful watching seems to work best. The chips are very thin and can burn very quickly.
It’s best to slice the vegetables on a mandolin type slicer to get very thin, even slices.
Choose any or all of the following:
1 sweet potaot
1 carrot (thicker is better)
Optional: a little olive oil
If you use the Mastrad in the microwave follow the directions of the product.
If you use the oven follow this method:
Work with one vegetable or fruit at a time per tray. Slice the vegetables on a mandolin into thin even slices and place on paper towels to soak up any excess water. Pat dry.
If you wish, drizzle a touch of olive oil over and mix well, probably easiest with clean hands or by placing them in a bowl and shaking.
Line two baking sheets with foil and spray with non-stick olive oil spray. The slices are thin and can stick to the bottom if not sprayed.
Lay the slices on the foil lined baking sheets in a single layer, not overlapping.
You can sprinkle a little salt (or sugar for the fruits) over them or one of the spice mixtures suggested below.
Place the baking sheets in a preheated oven (300℉ works for me but you have to try your oven for optimum temperature). You can start with one sheet at a time to get a feel for your oven. Don’t go and watch TV. You really have to watch these as once they start to burn there is no return.
When they begin to turn golden remove from the oven. You can flip them over and continue baking for another minute on the other side if necessary, some o them will already be done on both sides but some may need to be flipped.
Remove to a wire rack to cool.
Sprinkle with seasoning while still warm.
Pile a variety of chips from fruits and vegetables into one bowl. Garnish with a few herbs and serve.
1 tablespooon salt
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon paprika
1 tablespoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons sugar
1 teaspoon cinnamon