baked vegetable chips
By jenna laughs on November 19, 2010
There is this little cafe close to my hometown. It sits on a street right by the ocean and has an adorable front porch. They serve only organic food and fresh squeezed juices. I love their pressed sandwiches. They make this one with red cabbage slaw, pepper turkey, herbed mayonnaise and swiss cheese on whole wheat ciabatta. TO DIE FOR. I love going there in the summer and relaxing on the porch.
I dug up a picture of me and my friend Katie enjoying lunch there. This is from 2007, when I was still in college. Was I really that tan and thin in my former life?
I dug up some more pictures from this day at the beach with Katie. I guess I like torturing myself.
I am never too old to ride the teacups.
I was in a bikini in this picture. A bikini! I don't think my body will ever see a bikini again. I'm okay with it.
I look like a baby. But the point is that I absolutely adore the homemade vegetable chips they serve at the cafe (in the first picture). I wanted to try to make some myself!
I went to my local grocery store and bought some root vegetables: carrots, sweet potato, russet potato and rutabaga. I think parsnips, turnips and radishes would be great too.
Slice them as thin as you can. When I thought about this, I was at work. I was sure that my Mom had a mandolin somewhere in the kitchen. This was not true. You could get paper thin slices with a mandolin, but using a knife works too.
I found this mandolin on Amazon. It's bright yellow! Kyocera Double Edged Mandolin Slicer with Guard, Yellow.
Arrange the slices on a baking sheet. Sprinkle a little salt and pepper, then pop them in the oven.
I did some research and found the best way to bake them is low and slow. I set my oven to 275 degrees and cooked them for about an hour. My slices were thicker though. If you were able to get really thin slices, an hour might be too long. Just check after 40 minutes or so to see how they are doing.
Everyone enjoyed these! They taste great and it's a great way to try new vegetables you wouldn't normally buy.
Plus maybe if I ate these instead of french fries, I could fit into that bikini again.
But probably not...
Here's the recipe!
Baked Vegetable Chips
1 whole russet potato
1 whole sweet potato
1 whole rutabaga
2 whole carrots
Salt and pepper, to taste
Wash all vegetables. I chose to peel the rutabaga because I wasn't sure what the skin would taste like, but I left the skin on all the other vegetables. Once they are cleaned and peeled, slice into very thin slices. Using a mandolin would help get paper thin slices, but a knife works too.
Lay the slices out in a single layer on baking sheets sprayed with cooking spray. Spray the vegetables with more cooking spray and sprinkle with salt and pepper. Bake them at 275 degrees for about an hour, depending on how thick the slices are. Keep checking after 40 minutes to make sure they are not burning.
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