If you want to make something healthier, cook it from scratch. Baking your own veggie chips as a healthier alternative to deep-fried crisps is not as difficult as it sounds and you will be surprised with their crispy crunchiness and exceptional taste. All you need is a mandolin or a sharp vegetable peeler, some oil and salted seasonal vegetables.
For these baked veggie chips, we've used baby potatoes, sweet potatoes and zucchini, but you can also turn beetroot, carrots, butternut squash, parsnip and even kale into thin crispy chips. Try adding fresh herbs into the mix or do as the Brits do and have your homemade crisps with some marine salt and vinegar.
1. Gather the ingredients
- a few baby potatoes
- 1 big sweet potato (or 2 medium ones)
- 1 large zucchini (or 2 medium ones)
- a fresh bunch of sage
- extra virgin olive oil
- coarse marine salt
2. Wash and thinly slice
Wash and thinly slice (don’t bother peeling) the sweet potato and baby potatoes using a mandolin slicer or sharp peeler.
3. Salt and let them sweat
Slice the zucchini and place each of the vegetables in separate bowls (or colander), sprinkle with a bit of salt, mix and leave for about 15 minutes to extract excess water. The less water they contain, the better they will bake. Rinse with a towel.
4. Prepare the tray
Add a dash of extra virgin olive oil to the bottom of a baking try, throw in the sage.
Place a single vegetable layer on the baking tray and place in oven preheated to 375 degrees. Bake for 10 minutes and flip over, then bake for another 10-15 minutes. Take out of the oven when the edges are curly and brown, checking every few minutes or so — some vegetables like beets or sweet potatoes will take longer to bake than others due to thickness. Be sure to check the thinner chips frequently as they burn easily!
Remove from the oven, let them cool, eat, enjoy!
Photos by Ana Lisa Alperovich for Inhabitots