Vegetable Chips
These Vegan Vegetable Chips are what every dinner party needs. Thy are absolutely delicious and super easy to make and the best part is that you decide what veggies to use so you can use leftovers or go crazy with all kinds of veggies. This time I decided to use carrots, parsnip, sweet potato, beetroot and zucchini (my all time favourites are parsnip and sweet potatoes).
The most important thing when making these chips is getting them all uniformly sliced (we don’t want to have some thick and some thinly sliced veggies or else the baking time will be different for all of them). I used a mandoline which really helps and is anyways a great essential to have at home. Make sure you check in on the veggies after 10 minutes have passed as they burn quite easily and the time it takes for them to be ready varies greatly from oven to oven and from how thick they are.
Prep Time: 10 Minutes
Cooking Time: 13-15 Minutes
Serving: 4
Cost: $
Serves: 4
Ingredients:
Zucchini - 1
Carrot - 1
Sweet Potato - 1
Parsnip - 1
Beetroot - 1
Olive Oil
Salt & Pepper
Preparation:
Preheat the oven to 200°C (400°F)
Start preparing your vegetables (remember this recipe is so great as you choose which veggies you want to make) - peel them and slice them uniformly (I use a mandoline to make it easier).
Get a baking sheet and cover it with parchment paper, spread the veggies on it making sure that they don’t touch each other too much (a little bit is ok but there shouldn’t be one on top of the other).
Sprinkle with olive oil, salt and pepper and put in the oven to bake for 10 min.
Now depending on how thinly you have slices your veggies it will take from 13 to around 20 minutes for them to shrivel up and become crunchy so you really have to keep an eye on them (the only downside to this recipe is that if you don’t pay attention they might burn very quickly).
Once they are nicely shrivelled and crunchy remove them from the oven, add extra salt if needed and serve.