Veggie chips are the go-to snack these days. Schools provide them as a healthier snack choice for students, families stock up on them, and of course, adults love them too. But like any healthier food option, keeping your pantry supplied starts to add up. So, why not make your chips at home? You can prepare large batches, you’ll save money, and it’s fun and easy!
Most root vegetables can be turned into chips in your very own kitchen!
Warning: This is going to get addictive.
Step One: Choose Your Veggies. Clean And Slice Them.
Before we get into the cooking, here’s a list of the best root vegetables to turn into chips that you can find at any store: potatoes, carrots, turnips, rutabaga and celeriac.
Clear your entire counter. You’ll need lots of room! Then, get out your cutting board and pull out a knife sharp enough to cut thin pieces off your veggies. If you have a mandoline slicer, this works best!
Wash the veggies you’ve chosen to turn into chips and get to cutting.
Step Two: Dry And Season Your Veggies
After your veggies have been washed and cut, you’ll have to make sure they’re extremely dry before roasting them. Pat all the water off of them and let them air dry for a bit.
After they’re dry, pour a couple tablespoons of olive oil into a bowl and toss your chips in the oil. Then, season them with a bit of salt.
Step Three: Roast Or Fry Your Chips
Line up your veggies chips on a baking sheet and roast them in the oven at 350 degrees for about 20 minutes, but keep a close watch on your chips. It might not take as long. Pull them out when they’re nice and crispy.
Another option is to fry your chips in oil. Parsnips and carrots are best fried instead of baked in the oven.
Whichever way you choose to cook them, when your chips are done, let them cool off for about a half hour. Salt them a bit more and you’re all finished!
Get ready to start that second batch while munching on your first. They’re amazing!
Now go brag to your friends of the goodness you’ve just created!