Baked Veggie Chips (Print-Friendly Version)
Thin root veggies baked crispy for a crunchy and wholesome snack you'll love.
# Ingredients List:
→ Root Veggies
01 -
454 g white potatoes
02 -
454 g peeled rutabaga
03 -
454 g peeled taro
04 -
454 g sweet potatoes
05 -
454 g golden or red beets
→ Squashes
06 -
454 g summer squash
07 -
454 g zucchini
→ Oil & Seasoning
08 -
Avocado oil for brushing
09 -
Fine sea salt to sprinkle
# Detailed Cooking Steps:
01 -
Let the veggie chips cool fully once baked. You can add a little balsamic drizzle if you want.
02 -
Put the trays in the oven heated to 150°C for about 25 to 35 minutes. Switch their places halfway and watch so nothing burns.
03 -
Spread the sliced veggies in one layer on your lined trays. Brush some avocado oil over them and sprinkle sea salt evenly.
04 -
Use a mandoline slicer to get all your veggies thin and even so they crisp nicely.
05 -
Give all veggies a good scrub. Peel the taro and rutabaga, but keep the skins on the rest if you'd like.
06 -
Set your oven to 150°C. Line two baking sheets with parchment paper and get them ready.
# Helpful Hints:
01 -
Pick veggies you like or have on hand. Slicing all the same thickness helps crunch them equally. Oven times might change depending on your equipment.