POTATO CHIPS
Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.
Provided by Jessica
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
- Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
- Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 11.6 g, Fat 3.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 294.5 mg
BAKED VEGGIE CHIPS
Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
HOMEMADE POTATO CHIPS
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 1h
Yield 8-1/2 cups.
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.
HOMEMADE VEGGIE CHIPS (NO OIL!)
These veggie chips are a Crunchy, crispy and a guilt-free snack that takes just 20 minutes to make! Low in calories and fat, and so much better than store bought!
Provided by Arman
Categories Snack
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 serving, Calories 99 kcal, Carbohydrate 22 g, Protein 3 g, Fat 1 g, Sodium 96 mg, Fiber 5 g
BAKED VEGGIE CHIPS
Take advantage of the season's white and sweet potatoes, beets, parsnips, and carrots. Slice them into paper thin rounds, toss with seasonings, and enjoy as a side dish or afterschool treat. Each serving is 20 chips. I found this recipe in Nick Jr. Family magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Peel the sweet potato, beet, white potato, and parsnip. Using a chef's knife, slice each into 1/8-inch thick rounds. Place sliced vegetables in a large bowl. Add the oil and toss gently until well coated.
- Arrange in a single layer on two large baking sheets.
- Combine the Parmesan cheese, salt, garlic powder, oregano, and pepper in a small bowl. Sprinkle evenly over vegetables.
- Bake until crisp and light golden brown, about 25 minutes. Serve with dipping sauces as desired.
- Tip: It's easier to bake these in two ovens or in two batches. If you bake both sheets at the same time, be sure to rotate the baking sheets halway through for more even cooking. The veggies don't need to be turned during cooking.
Nutrition Facts : Calories 139.1, Fat 7.8, SaturatedFat 1, Cholesterol 2.2, Sodium 583.8, Carbohydrate 15.6, Fiber 2.2, Sugar 2.7, Protein 2.5
ROOT-VEGETABLE CHIPS
Purple potatoes, garnet beets, and bright orange sweet potatoes update the classic potato chip with an assortment of vibrant colors and flavors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, peel parsnips into long, thin strips, turning often, and stopping when you get to the tough core. With a mandoline or a hand slicer, slice potatoes, sweet potatoes, and beets into very thin rounds (less than 1/8 inch thick). Transfer vegetables to separate bowls, and separate slices with your fingers.
- Heat 3 inches of oil in a deep, heavy pot until it reaches 360 degrees. Working in small batches, fry parsnips, stirring to separate, until light gold and crisp, 30 to 45 seconds. With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. Spread parsnips into a single layer, and sprinkle with salt. Repeat with potatoes and then sweet potatoes, cooking each batch about 1 minute. Replace paper towels between batches. (Adjust heat between batches as needed to maintain oil temperature.)
- Toss beet slices with Wondra flour, and shake off excess. Fry beets until crisp and golden, stirring to separate slices, about 1 minute. With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. Spread beets in a single layer, and sprinkle with salt. Let chips dry and cool completely before serving or storing. Wrap chips in paper towels, then plastic wrap, and store in a resealable plastic bag for up to 1 day.
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
Nutrition Facts : ServingSize 1 medium potato, cut into chips, Calories 120 kcal, Sugar 1 g, Fat 1 g, Carbohydrate 26 g, Fiber 2 g, Protein 3 g
VEGETABLE CHIPS
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oil in a deep-fryer until sizzling, about 360 degrees F.
- Peel and slice the vegetables into very thin slices, preferably on a mandoline. Fry the chips in batches, stirring them a bit when you add them so they don't stick together. When crisp, after about 2 to 3 minutes, remove with tongs or a spider to a tray lined with paper towels to drain the excess oil. Season the chips immediately with salt, and pepper. Serve.
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- On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil.
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- Scrub clean vegetables, and then peel, if desired (I usually leave the peels on everything except for taro and rutabagas). Using a mandolin, slice the vegetables into thin slices.
- Lay the veggie slices in one layer on paper towels. Sprinkle liberally with sea salt. Set aside and allow to sweat out excess moisture for 15 minutes.
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- Brad's Plant Based Organic Kale Veggie Chips. What Bonnie thinks: "These chips seem to have the right mix of nutrients: fiber and protein with not too much sugar, fat, sodium, or calories.
- Terra Sweets & Beets Vegetable Chips. What Bonnie thinks: "These sound awesome. It’s great when an ingredient list highlights veggies first, and most chips don't has this little sodium.
- Rhythm Superfoods Kale Chips, Zesty Nacho. What Bonnie thinks: "The protein content is impressive in these chips at 5 grams per serving. They also have a pretty well-rounded profile with veggies appearing high up on the ingredient list.
- Bare Snacks Sea Salt Baked Beet Chips. What Bonnie thinks: "The ingredient list is contains only ingredients you can recognize. The fiber content is also impressive, weighing in at 8 grams per serving.
- Bare Snacks Sea Salt Baked Crunchy Carrot Chips. What Bonnie thinks: "This ingredients list includes only carrots and sea salt included, but weighing in at 420 mg sodium per serving is pretty hefty considering that we’re supposed to be shooting for around 2,300 mg of sodium for the entire day."
- The Better Chip Whole Grain Chips, Spinach & Kale. What Bonnie thinks: "I like that the sodium is low and that whole grains appear first on the ingredient list in these chips, but the actual veggies are pretty far down on the list.
- Forager Organic Vegetable Chips, Wasabi Greens. What Bonnie thinks: "Rice seems to take precedence over veggies in these chips. The sodium and sugar levels are reasonable, but if you’re looking for a veggie chip, you may want to choose one where veggies appear first on the label.
- Good Health Sea Salt Veggie Chips. What Bonnie thinks: "Although the ingredient list is longer than others, there’s a medley of dehydrated veggies mentioned.
- 365 Everyday Value Veggie Chips. What Bonnie thinks: "There's not much fiber or protein in these chips. Plus with potatoes as the first ingredient, this is more of a regular potato chip than a veggie chip, although it could be an advantage for those who prefer a familiar flavor.
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