The best winter veggie chips
These are the best veggie chips I’ve had in a long time. Basically you can turn almost every vegetable into chips, this time I wanted to use typical winter veggies for a healthy winter chips salad. Here in the Netherlands the weather just started to get colder and we had our first frosty days this week. Still not wanting to let the summer feeling go away 🙂 I decided to make chips as basis for a winter salad.
From this week on I will weekly receive a bag of fresh organic vegetables grown by local farmers from around my area and every week will be surprise what I’ll get. This week’s bag contained Jerusalem Artichokes, purple kale (never seen it before), apples, lettuce and savoy cabbage. So a lot of inspiring veggies to cook some great recipes with this week. Currently I have got this idea for the veggie chips and the salad by seeing the Jerusalem Artichokes that came in the bag. Together with the Jerusalem Artichokes I made chips from carrot, potato, sweet potato and parsnip, these being some leftover vegetables I had. What better to make some tasty veggie chips of those leftovers right?
While baking these chips in the oven I found out that the baking time and the amount of oil used are really important to get great crispy veggie chips. Keeping a watch on your oven and slicing the vegetables in an even thickness is important to get all chips evenly baked. So check every few minutes if some chips are baking in too much oil (this will prevent them from getting crispy) or too less oil (they’ll get quickly too dark). Alright let’s get to the recipe.
In the recipe below I will explain the basics of how to prepare and oven-bake the veggies but first I’ll mention the baking time for every vegetable I used. Because some vegetables take more time to bake I had to take the oven tray from the oven and quickly add new slices and then put it back. I wanted all the chips to be ready at the same time, that’s why I did it this way. If you’ve got more time you can do them one by one, or you could use 2 oven traysif your oven is large enough.
Now let’s start making your own veggie chips today, you’ll love it! And if you need inspiration, check the Healthy Winter Salad I made with my chips soon on the blog. Here’s a peek of the salad..
Let me know in the comments below when you’re gonna bake some veggie chips yourself!
Veggie chips oven baking times
- 45min. Jerusalem Artichoke
- 30min. Parsnip
- 25min. Carrot
- 25min. Potato
- 25min. Sweet potato
Veggie chips recipe
- 6 jerusalem artichokes
- 1 large sweet potato
- 1 large parsnip
- 1 large potato
- 1 large carrot
- 1 cup olive oil (or any other vegetbale oil)
- 4 stalks of thyme and 8 sage leaves (or other herbs of choice)
- Wash the vegetables
- Slice the vegetables into slices of ⅛ inch (3mm) thick (you can leave the skin)
- Preheat the oven to 375°F (200°C)
- Sprinkle generously with Olive oil and add salt and pepper
- First lay out the slices on a baking tray and try to avoid overlapping slices. Start with the vegetable with the longest baking time!
- Add other vegetbales as you wish by watching the oven timer (see the baking times above)
- When the oven is ready take out your hot and crispy chips and put in a bowl with some kitchen paper to get rid of the oil.
Some chips will be rerady before the rest, remove those when they're ready!