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.
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.
VEGETABLE PEEL CHIPS RECIPE BY TASTY
Have a pile of vegetable peels and don't want to waste them? Toss them with olive oil and a few simple seasonings, then roast them into chips-it's that easy. The crisp, crunchy peels make a great snack or salad topper.
Provided by Katie Aubin
Categories Snacks
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
- In a medium bowl, toss together the vegetable peels, olive oil, and salt.
- Spread the peels in an even layer on a baking sheet.
- Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
- In a small bowl, mix together the garlic powder, paprika, and dried parsley. Toss the peel chips with the spice mixture. Season with salt to taste.
- The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
- Enjoy!
Nutrition Facts : Calories 122 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
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