If you’re a fan of the crisp vegetable chips that have been featured in the high-end grocery stores, there’s good news. Now you can make your own snack chips for a fraction of the cost. These homemade versions are also trans fat-free and contain lower amounts of sodium than conventional versions found in supermarkets. Here’s a primer on do-it-yourself veggie chips.
- For best results, thinly slice vegetables with a sharp knife. If you prefer thinner, crispy chips, use a mandolin. These can be found in kichen or applicance departments in most home stores.
- Toss your vegetables in a small amount of olive oil.
- Place the slices on a cookie sheet lined with parchment paper.
Kale is loaded with vitamin C. When it is baked, it develops a nutty taste. To prepare, cut 1 bunch of kale into small, bite-sized pieces. Sprinkle lightly with sea salt, and freshly cracked pepper. Bake the pieces for 16-20 minutes at 350 degrees. Gently toss the chips after baking 10 minutes.
Beets are filled with postassium, magnesium and folate. They develop a rich sweetness when roasted. Lightly dust the slices with salt, thyme and oregano. Bake for 20 to 30 minutes at 325 degrees, checking frequently as they burn easily.
Sweet Potato Chips
A healthy alternative to potato chips, sweet potato chips are loaded with vitamin A. Leave the skin intact for additional nutrients. If you like spice, sprinkle lightly with paprika, cayenne, coriander, and cumin. Bake for 10 minutes per side at 350 degrees.
Submitted by: Jennifer Even, Extension Educator, Ohio State University Extension, Hamilton County. Source: Delicious Living, Penton Publication, February, 2012.