Veggie Chips Recipe

Veggie Chips
Baked -OR- Fried
Submitted By: Taz


2 Sweet Potatoes
2 Russet Potatoes
2 Purple Beets
2 Golden Beets
1 Large Parsnip
1 Large Rutabaga
1 Yucca
1 Turnip
Extra Virgin Olive Oil (if baking)
Canola Oil for frying (if cooking in this method)
Kosher OR Sea Salt to taste

  1. Wash, peel, and evenly slice all of your vegetables very thin (1/16 OR 1/8 inch thick) the thinner the crispier the chips will be - A mandolin, V slicer, or a food processor with slicing blade is the easiest way to ensure consistent thickness but you can use a sharp knife and patience... just make sure to slice everything as consistently as possible
  1. Preheat oven to 400ºF
  2. Place all of your veggie slices in a large bowl and drizzle with olive oil - Toss to coat both sides of all of the slices
  3. (Working in batches) Arrange all of your coated slices in single layers on cookie or baking sheets
  4. Bake for 15-20 minutes - Flip all of the 'chips' and rotate your pans - Allow to bake for an additional 15-20 minutes or until chips are crispy and slightly browned (DO NOT BURN)
  5. Remove from oven and allow to cool for 5 minutes - Transfer chips to a large bowl and season with salt to taste
  6. Repeat with remaining batches until complete
  7. Serve warm or at room temperature

  1. Heat 6 inches of canola oil in a large pot or Dutch oven to 350-375ºF
  2. Once oil is heated, 'drop' enough slices to form a single layer on the surface of the oil
  3. Allow to fry for 2-3 minutes ('Flip' or stir the chips as necessary to ensure even cooking)
  4. Remove from the oil and transfer to a draining rig OR a large surface lined with a double layer of absorbent paper - Sprinkle with salt to taste
  5. Repeat until all batches are complete
  6. Serve warm or at room temperature

NOTE: Chips can be stored in a paper bag at room temperature for up to 4 days

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