JULY 16TH, 2008 7:52AM PST 

Summer brings so many opportunities for outdoor noshing; picnics, parties, camping and BBQ's. The classic potato chip has always been a staple at each of these events. Today we're going to put a new spin on this old classic by baking our own chips with real vegetables. Not only are these chips healthier for you, they are also super easy to make and taste amazing. And nothing beats knowing exactly what is IN your food!

*Begin by selecting the vegetables you want to make into chips. We recommend root vegetables such as sweet potatoes, beets, rutabagas, parsnips and white or yellow potatoes.

*Preheat your oven to 300.

*Wash your veggies, and remove any eyes or root hairs. I use a knife to scrape my vegetables clean and leave the skin.

*Thinly slice your vegetables into coins and chips. You can do this with a knife, or use a mandolin. Using a mandolin will give you the fun krinkle cut shapes!

*The trick to this is THINLY SLICE. The thinner the better. Cooking time will vary based on how thin you can get your chips. This step does take a bit of practice. If your chips aren't cooking up crispy, your slices are probably too thick.

*Arrange the chips in a single layer on a baking sheet lined in parchment or one that has been lightly greased. Don't allow them to overlap!

*Spray the chips with olive oil and add seasonings. We like sea salt and fine ground black pepper with a sprinkle of dill but you can use anything you find tasty. Try thyme, oregano, garlic powder, chili powder or even pre-made rubs for meat and veggies.

*If you don't have an olive oil sprayer, try brushing the chips with a pastry brush dipped in oil. You can also lightly coat the inside of a bowl in oil and rub the chips around the bowl.

*Place the sheet on the middle rack of your oven and bake for between one hour and an hour and a half. The time totally depends on how thin you're able to get your slices. I set my timer for an hour then add time accordingly.

*Let cool then enjoy! These chips taste best if they're eaten the day they're made, but they can be stored in an air tight container for a few days.

*Experiment with seasonings until you find the perfect blend that you love. Your own uniquely seasoned veggie chips packaged in a glasine baggie would make the perfect party favor for a BBQ, graduation, open house or wedding!

Additional Links:

*Want to try other seasonings? Recipe Rewards has a great recepie for Mediterranean flavored baked veggie chips that uses oregano, thyme and dill weed. And how about this garlic-dill recipe?

*Go beyond root veggies! You can also make kale chips, or zucchini chips. Mmm...breaded and baked!

*Just in time for summer-the history of the potato chip, complete with fun facts and additional links at IdeaFinder.

8 Responses to “Baked Veggie Chips”

  1. TC's Says:

    I’ve always wanted to try making these! I think I”m going to pick up an olive oil sprayer before I try so I can cut down on the calories.

  2. Sarah Says:

    Hey, that might get me to actually try a beet!

  3. Liz Says:

    I’m actually really excited about this! Thanks for the great post.

  4. Art Tea Life Says:

    And I think I am going to have to LINK TO THIS !

    oh YUM ! (I am starrrving now)
    Thanks so much for the tip
    You KNOW I will make these this weekend !

    Love, S.

  5. amy purple Says:

    Neato! Thanks for sharing this, i’ll have to give it a shot!

  6. suzy Says:

    YUM, I love roast veggies. I’ll roast anything, cauliflower is one of my favorites. xo, suzy

  7. Whatwedding/Marialena Says:

    I LOVE YOU!!!! I can’t wait to try these.

  8. adult friend Says:

    adult friend…

    Cool topic…I thought about your points and must say I agree with a lot of what you mentioned. I’m going to share your blog with my loyal readers. …

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