Roast Vegetable Crisps Chips Food

HOMEMADE VEGGIE CHIPS (NO OIL!)

Steps:

• Preheat the oven to 200C/400F.
• Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.
• Spread out on a baking pan lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.
• Remove from the oven and allow to cool for a few minutes before eating.

BAKED VEGGIE CHIPS

Steps:

• Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

VEGETABLE PEEL CHIPS RECIPE BY TASTY

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
• In a medium bowl, toss together the vegetable peels, olive oil, and salt.
• Spread the peels in an even layer on a baking sheet.
• Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
• In a small bowl, mix together the garlic powder, paprika, and dried parsley. Toss the peel chips with the spice mixture. Season with salt to taste.
• The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
• Enjoy!

CRISPY BAKED POTATO CHIPS

Steps:

• Preheat oven to 400°F (200°C).
• Use a mandoline to cut potatoes into ⅛-inch thick slices. (It can help to lay your slices out on paper towels and pat dry before seasoning and baking to remove excess moisture. This will allow them to cook faster and make them crispier!)
• Arrange slices on a wire baking rack (if you have one) on top of a parchment-lined baking sheet.
• Spray slices with cooking spray and season to taste. If desired, flip slices to spray and season on the other side.
• Bake 12-20 minutes*, flipping your slices halfway if not using a baking rack.
• *Cook time may vary! It will depend on your oven, the thickness of your slices, and the moisture/starchiness of your potatoes. When ready, potato slices will be curling around the edges and starting to brown. Don't be afraid of letting them brown a bit if you want truly crispy baked potato chips!
• Sprinkle with salt when out of the oven if desired.
• Allow to cool, serve, and enjoy!
• Yields 1 serving

OVEN-ROASTED CHIPS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
• Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer - use two trays rather than overcrowd one.
• Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.