Veggie Skins Chips Recipe By Tasty Food

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.

VEGGIE SKINS CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place all the vegetable skins on a nonstick baking sheet or a baking sheet lined with parchment paper.
• Drizzle the olive oil over the peels and sprinkle with the garlic powder, onion powder, and paprika. Season with salt and pepper.
• Toss the peels with your hands until they are evenly coated with the oil and spices.
• Bake for 8-10 minutes, tossing the peels halfway through with a pair of tongs.
• Let cool before eating.
• Enjoy!

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.

THE BEST CHIP & VEGGIE DIP

Steps:

• In a bowl combine the sour cream and mayo.
• Add in the seasonings and shredded cheeses, stirring to combine.
• Refrigerate for a few hours or overnight for best results.
• Serve with potato chips and chopped veggies.

POTATO SKINS

Steps:

• Preheat the oven to 415 degrees F (200c/gas mark 6).
• The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours.
• As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl.
• Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them.
• Let the potato cool in the bowl, and then cover until needed.
• When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6).
• Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper, garlic powder and Paprika.
• Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes.
• In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble.
• Sprinkle each potato skin with the bacon to make them fully loaded.

VEGETABLE OR CHIP DIP

Steps:

• Fry bacon pieces until crisp. Drain well on paper towels. Cool.
• Finely chop green onions.
• Cream the cream cheese by hand or with an electric mixer.
• Add sour cream and salad dressing. Mix well with a spoon.
• Add bacon and green onions with a spoon.
• Refrigerate a couple of hours at least, or better yet overnight, before serving.