Crispy chips made from carrots, parsnips and radishes

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 (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