Chips are too tasty to pass up, but of course not very healthy. Vegetable chips are a bit healthier, especially when you make them in the oven.
So you don’t have to feel guilty with these chips. In addition, it is a nice job to make them yourself and you can choose your favorite vegetable types. Zucchini or beetroot chips are also delicious.
Keep in mind that the slices of vegetables become smaller during baking, because they lose moisture. Don’t be surprised if the carrot slices are suddenly only half the size!
The chips are tastiest and crunchiest if they are eaten within a maximum of 2 hours after baking, but preferably immediately! After this time, the chips will be less crispy.
1 sweet potato
1 small cassava
1 large carrot
salt and pepper
Mandolin (or sharp knife or cheese slicer)
Preheat the oven to 140 degrees.
Cut thin slices of all vegetables with a mandolin. This can also be cut into thin slices with a cheese slicer or a knife. Take one type of vegetables at a time. Take a baking tray with a sheet of baking paper and divide a type of vegetable over the sheet.
In a small bowl, add oil and brush the vegetables thinly on both sides. Then season with salt and pepper. Bake the vegetables in the oven. Repeat these steps for each type of vegetable. See the schedule below for baking times.
Baking times per vegetable type:
- Sweet potato: 25-30 minutes
- Parsnips: 20-25 minutes
- Cassava: 20-25 minutes
- Carrot: 25-30 minutes
It is important that you keep a close eye on the oven. When you bake the vegetable chips at a low temperature, you have less chance that they will burn. That’s why the oven is heated to 140 degrees. Every oven is different, so check the chips in between.
This recipe was made by Jaimy
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.