Baked Veggie Chips
These baked veggie chips are a great homemade savory snack and is a good substitute to store-bought potato chips. The recipe is simple, quick, and really flexible. The vegetables we used were sweet potatoes and taro root, but they can easily be substituted for other root vegetables such as potatoes, parsnips, or even beets. You can get creative with the spices and use any blend of spices to give your chips a flavourful kick! These chips are best kept in an airtight container and stored for a maximum of 3 days, but they taste best and most crispy when eaten fresh.
- 2 sweet potatoes
- 1 small taro root
- 3 tbsp olive oil
- ¾ tsp sea salt
- ¾ tsp chili powder
- ½ tsp cumin powder
- ½ tsp garlic powder
- Preheat oven to 375°F. Line three baking sheets with parchment paper.
- Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. (You should have 4 cups sliced vegetables.)
- Pour 1/2 tsp. oil onto each prepared baking sheet, and use a pastry brush to coat parchment. Place sliced vegetables on baking sheets without letting them touch. (Don’t mix different vegetables on the same sheet.) Brush vegetables with remaining 1 1/2 tsp. oil, and sprinkle with salt. Place chosen spice in small, fine-mesh strainer, then lightly tap edges of strainer to sprinkle spice over chips.
- Place baking sheets in the oven, and bake 20 to 30 minutes, rotating trays every 7 to 10 minutes, or until vegetables begin to brown on the edges and look dry. (To test, take 1 chip off baking sheet, cool on counter 30 seconds, then taste for crispiness.) Cool 1 minute on baking sheet, then transfer to large bowl or cooling rack to cool completely.