Veggie Chips
November 3, 2015
30 min or less active, 60 min or less total, appetizer, fall, gluten-free, misc, side, vegan
I decided to make baked veggie chips from beets and turnips that I couldn't seem to incorporate into anything else I was making this week. Cheap, healthy and quick, I developed four different flavorings for them: Curry, Japanese, Spicy "Crab" and Umami. The first two were my favorite and are pictured Japanese, left, and curry, right, in the main photo. Try one of these seasonings or get into your spice cabinet and start experimenting!Information
Servings: 8 (makes about 4 cups total)
Time: About 25 minutes active; 45 minutes total per batch
Price: About $2.10 per serving; $0.26 per serving
Nutrition (per serving):
Calories: 49.4
Protein: 1.8g
Fat: 0.4g
Saturated fat: 0.1g
Carbohydrates: 10.9g
Fiber: 3.2g
Sodium: 373mg
Cholesterol: 0mg
High In: Vitamin C, Folate
Good Source: Fiber, Manganese
Low In: Fat, Saturated Fat, Carbohydrates, Cholesterol
Ingredients
- 2 lbs root vegetables, such as carrots, potatoes, beets or turnips, trimmed, peeled and washed
- 2 Tbsp curry powder
- 1 Tbsp garam marsala
- 1 Tbsp garlic powder
- 1 tsp salt
- To Make All Curry Chips
- 1/4 cup rice seasoning
- 1 Tbsp black sesame seeds
- 1 Tbsp garlic powder
- 1 tsp salt
- To Make All Japanese Chips
- 1/4 cup Old Bay seasoning
- 1 Tbsp chipotle or chili powder
- 1 Tbsp garlic powder
- To Make All Spicy "Crab" Chips
- 2 vegetable bouillon cubes, crumbled
- 1 Tbsp chili powder
- 1 Tbsp onion powder
- 1 tsp salt
- To Make All Umami Chips
Preparation
- Preheat oven to 375 degrees.
- Line two cookie sheets with foil and then spray with cooking spray.
- Slice the vegetables really thin, ideally with a mandolin, but carefully with a sharp knife will work.
- Pick a chip seasoning and mix the spices together well in a large bowl. Or divide the chips into two, three or four parts and try more than one. Then toss the chips in the seasoning until well coated.
- Lay the chips in a single layer on the baking sheets. Bake 10 minutes, turn the chips over, and then bake another 2-10 minutes depending on size and thickness. Make sure they are crunchy before you remove them - they'll stay soggy otherwise. Repeat with remaining chips, cool and enjoy!
