Root Vegetable Chips

Carrot Parsnip Radish Chips

Carrots, parsnips and radishes – in chip form!

When you are making a recipe with vegetables, especially root vegetables or fiberous vegetables with low water content, try this fabulous and frugal slick trick to make a beautiful garnish effortlessly while your dish is cooking.

Here is the entire recipe: slice your veggies into very thin slices -using a mandoline helps (1/8 inch or less) Spread in a single layer on a lightly oiled baking sheet, spray with a little oil on top, sprinkle with a little S & P, and roast in the oven. If you have lots of time, roast them slowly (I did 275 degrees with the convection feature of my oven for about 45 minutes) or you can roast them faster in a hotter oven- but watch them closely so as not to burn. That’s it. Really.

These chips will keep for several weeks in a zip top bag with a paper towel inside. They are so handy to throw onto the tops of soups, salads, whatever you’re making. I used them to top a cream soup. Delish.

Easy. Delicious. Beautiful. And you will be an instant culinary rock star!

For a great video demo, take a look at In Your Kitchen.

Other Fab Veggie Chips:
Root Vegetable Chips, Feed the People
Zucchini and Beet Chips, The Daily Raw Cafe
Zucchini Chips, Cook Local
Chili Spiked Sweet Potato Fries, The Kitchn
Kale Chips, Kalyn’s Kitchen

— posted by Donna

Comments

  1. says

    These look beautiful! I have tried roasting vegetable chips a few times and never have had great success. Maybe the lower temperature is the trick!

    • says

      Sarah – pretty much any high fiber, low water veggie can be made into a chip. Next, I’m going to experiment with broccoli stalks, which otherwise you might throw away!

    • says

      Kalyn – They are definitely sweeter, but have that same peppery-ness. I never ate parsnips until a few months ago I made a carrot-parsnip soup. They go well with carrots, they balance each other. Come to think of it, I’ll have to post that soup.

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