CRISPY BAKED POTATO CHIPS
Steps:
- Preheat oven to 400°F (200°C).
- Use a mandoline to cut potatoes into ⅛-inch thick slices. (It can help to lay your slices out on paper towels and pat dry before seasoning and baking to remove excess moisture. This will allow them to cook faster and make them crispier!)
- Arrange slices on a wire baking rack (if you have one) on top of a parchment-lined baking sheet.
- Spray slices with cooking spray and season to taste. If desired, flip slices to spray and season on the other side.
- Bake 12-20 minutes*, flipping your slices halfway if not using a baking rack.
- *Cook time may vary! It will depend on your oven, the thickness of your slices, and the moisture/starchiness of your potatoes. When ready, potato slices will be curling around the edges and starting to brown. Don't be afraid of letting them brown a bit if you want truly crispy baked potato chips!
- Sprinkle with salt when out of the oven if desired.
- Allow to cool, serve, and enjoy!
- Yields 1 serving
Nutrition Facts : ServingSize 1 medium potato, cut into chips, Calories 120 kcal, Sugar 1 g, Fat 1 g, Carbohydrate 26 g, Fiber 2 g, Protein 3 g
HOMEMADE VEGETABLE CHIPS
Not only are these just as impressive as store-bought-for a fraction of the cost-and you can customize which root veggies you use. You could include purple potatoes, Chioggia beets, golden beets, or parsnips in any proportion.
Provided by Erin Coopey
Categories Sides
Time 2h
Number Of Ingredients 6
Steps:
- Using a handheld slicer or mandoline, slice the vegetables as thinly as possible and no thicker than 1/16 to 1/8 inch. It's imperative that you slice the chips evenly so they cook at the same rate. Group the vegetables by type into separate bowls of ice water and set aside for 30 minutes.
- In a deep fryer or heavy-bottomed stock pot, heat the oil to 300°F (150°C).
- Prepare 2 baking sheets by lining them with multiple layers of paper towels or a brown paper bag cut open.
- Drain and pat each group of vegetables completely dry using paper towels. (You can use clean kitchen towels if you'd like to save a tree, but you probably want to use paper towels on the beets as they stain something awful.)
- Fry the vegetables in small batches, adding just a handful of chips at a time. (I suggest frying the beets last because they can stain the oil slightly and make all the chips a little rosy.) Fry the chips, stirring the vegetables gently using a long slotted spoon or stir-fry spider or chopstick to ensure even browning, until lightly golden and crisp, 2 to 5 minutes per batch. Try to maintain the temperature between 300°F (150°C) and no more than 325°F (170°C) so the chips don't scorch. The exact cooking time will vary depending on the oil temperature and thickness of chips. When the chips are crisp, remove them from the fryer with tongs or a slotted spoon, allowing excess oil to drain away before placing the chips on the paper towels or bags. Salt the hot chips immediately and start the next batch of vegetables.
- When you've fried all the chips, allow them to cool to room temperature (if you can manage to wait), toss them in a large bowl, and serve.
Nutrition Facts : Calories 416 kcal, Carbohydrate 97 g, Protein 7 g, Fat 1 g, SaturatedFat 0.1 g, Sodium 175 mg, Fiber 16 g, Sugar 13 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
BAKED VEGGIE CHIPS
Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
VEGETABLE CHIPS
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oil in a deep-fryer until sizzling, about 360 degrees F.
- Peel and slice the vegetables into very thin slices, preferably on a mandoline. Fry the chips in batches, stirring them a bit when you add them so they don't stick together. When crisp, after about 2 to 3 minutes, remove with tongs or a spider to a tray lined with paper towels to drain the excess oil. Season the chips immediately with salt, and pepper. Serve.
ROOT-VEGETABLE CHIPS
Purple potatoes, garnet beets, and bright orange sweet potatoes update the classic potato chip with an assortment of vibrant colors and flavors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, peel parsnips into long, thin strips, turning often, and stopping when you get to the tough core. With a mandoline or a hand slicer, slice potatoes, sweet potatoes, and beets into very thin rounds (less than 1/8 inch thick). Transfer vegetables to separate bowls, and separate slices with your fingers.
- Heat 3 inches of oil in a deep, heavy pot until it reaches 360 degrees. Working in small batches, fry parsnips, stirring to separate, until light gold and crisp, 30 to 45 seconds. With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. Spread parsnips into a single layer, and sprinkle with salt. Repeat with potatoes and then sweet potatoes, cooking each batch about 1 minute. Replace paper towels between batches. (Adjust heat between batches as needed to maintain oil temperature.)
- Toss beet slices with Wondra flour, and shake off excess. Fry beets until crisp and golden, stirring to separate slices, about 1 minute. With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. Spread beets in a single layer, and sprinkle with salt. Let chips dry and cool completely before serving or storing. Wrap chips in paper towels, then plastic wrap, and store in a resealable plastic bag for up to 1 day.
VEGETABLE CHIPS
Turn root veggies into crispy, flavorful treats with Craft Restaurants founder Tom Colicchio's recipe.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large Dutch oven or deep fryer until it reaches 375 degrees on a deep-fry thermometer.
- Working in batches, add vegetables to oil, one at a time (cooking beets last as they will color the oil) until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
- Add rosemary to oil and cook until crisp, about 1 minute. Transfer to small bowl and add salt; toss to combine. Sprinkle vegetables with seasoned salt and serve immediately.
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