Baked Veggie Chips

(from Lucianolinda’s recipe box)

More of a “How To” than a recipe.

Source: Archives

Categories: Appetizers- Snacks

Ingredients

  • 8 oz. each of whatever root vegetables you like
  • oil for the pans
  • fine salt to taste

Directions

  1. Preheat oven to 400 degrees. For lotus and taro roots, increase temperature to 450 degrees.

  2. Brush each of 3 cookie sheets with a tsp. vegetable oil.

  3. Slice 8 oz. of each vegetable paper-thin with adjustable blade slicer. Arrange in a single layer on prepared sheets; brush lightly with oil.

  4. Bake in batches until golden and crisp, 7 to o9 minutes for beets, Jerusalem artichokes and sweet potatoes. Cool chip on wire rack.

  5. makes about 100 chips per 8 oz.

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