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Recipes & Musings...

Ask Alexa: Potato Chip Substitutes

Potato Chip alternatives/substitutes Veggie Chips

Turn (almost) any vegetable into a crunchy, salty chip.
Brussel Sprout leaves, Butternut Squash, Zucchini, Cucumber, Sweet Potato, Broccoli, Parsnips, Tomatoes, Rutabaga, Turnip, Radishes, Carrots

Preheat oven to 375 degrees
1. Wash/Scrub, And if necessary, Peel.
2. Slice 1/8" - 1/16" thin - Use a mandoline, a vegetable peeler, or a SHARP knife.
3. Lay Parchment Paper on your Baking Sheet.
4. Place your sliced vegetables in a large bowl. 
5. Coat with oil - about 1 Tablespoon, salt and pepper. Make sure each slice is coated.
6. Lay the vegetables onto the pan in a single layer - no over lapping, flattest side down (You will need at least two trays, and you may have to bake in batches depending on how many vegetables you cut).
7. Bake for 10 minutes, Turn vegetables once and rotate pan, bake for another 5-15 minutes. Check to make sure edges are not browning too much. Bake until crisp. 
8. Let cool on the baking sheets for 5 minutes.
9. Transfer to a bowl and repeat.

NOTES:
* Do not combine different vegetables onto one pan. Each vegetable has a different water content so they will require different amounts of time.
* Once you get the hang of it, try different seasonings.
* Watch your fingers when cutting - all the utensils I mentioned are sharp - you can get cut!
* Store your chips in an airtight container up to 2 days.

Alexa Wajed