Everyone loves a good salty snack, but the trick is making it a healthy choice, too. I love veggie chips but I prefer not to buy processed foods. The challenge was to recreate them at home! While these don’t have a crunch like the store-bought version (which are probably fried instead of baked), they are tasty with a little salt, pepper, and seasoning! One surprising step in the process is salting the raw vegetable slices and letting them sit in order to absorb any liquid. I think this helps avoid the “soggy chip”. You can definitely use any seasoning that you’d like, but I’ll share my version below! I’d recommend only making as much as you can eat at one time because they are best when fresh.
Baked Vegetable Chips
3-4 root vegetables (I used 1 turnip, 1 sweet potato, and 2 beets)
1/2 tbsp. olive oil
seasoning of your choice. (I used a combination of salt + pepper, cayenne, curry, and smoked paprika for a little spice. More great suggestions here!)
Preheat oven to 350 degrees.
Wash and either peel or scrub vegetables.
Slice vegetables as thinly as possible (about 1/16″ – 1/8″) using a mandoline. If needed, pat them dry with a paper towel to make sure they are dry.
Place vegetables on paper towels and sprinkle lightly with salt on both sides to extract all of the liquid (for a crispier chip). Let vegetable chips rest for 20 to 30 minutes, most of the liquid should be released. Then, rinse them in cold water and dry well.
Toss vegetable slices in about 1/2 tbsp. olive oil (they don’t need to be coated, just a small amount). Combine spices in a small bowl and toss with lightly oiled veggies.
Lay vegetables on a baking sheet rubbed with oil. Make sure they don’t overlap.
Bake for 15-20 minutes, until slightly brown.
*They don’t keep very well, but you can store them in a sealed container (metal is best) and bake again for a few minutes if needed!