Crispy Baked Vegetable Chips (Printable Version)
Thinly sliced root vegetables baked until crispy, offering a deliciously healthy and crunchy snack alternative.
# Ingredients Required:
→ Root Vegetables
01 -
454 g sweet potatoes
02 -
454 g red or golden beets
03 -
454 g taro, peeled
04 -
454 g rutabaga, peeled
05 -
454 g white potatoes
→ Squash
06 -
454 g zucchini
07 -
454 g summer squash
→ Seasoning & Oil
08 -
Fine sea salt, to taste
09 -
Avocado oil, as needed for brushing
# Guide to Cooking:
01 -
Preheat the oven to 150°C. Line two baking trays with parchment paper and set aside.
02 -
Scrub vegetables thoroughly. Peel taro and rutabaga while leaving peels on other vegetables as preferred.
03 -
Using a mandoline slicer, cut all vegetables into uniformly thin slices for even crisping.
04 -
Place the vegetable slices in a single layer on the prepared trays. Lightly brush with avocado oil and sprinkle fine sea salt evenly.
05 -
Bake in the preheated oven for 25 to 35 minutes, rotating trays halfway through. Monitor closely to prevent burning.
06 -
Remove the vegetable chips from the oven and allow them to cool completely before serving. Optionally garnish with a drizzle of balsamic glaze.
# Extra Suggestions:
01 -
Select vegetables according to taste and availability. Consistent slice thickness ensures uniform crisping. Baking times may vary with oven type.