Do you want a snack that is healthy, crunchy and full of natural flavors? Instead of reaching for industrially prepared versions, you can make homemade vegetable chips in just a few steps. In addition to being extremely easy to prepare, it allows you to adjust the flavors to your taste and create a unique snack that will impress.
Homemade vegetable chips combine the freshness of natural ingredients and the possibility of complete control over taste and nutritional values.
Instead of artificial additives and excessive amounts of salt often found in store-bought snacks, you can prepare chips according to your wishes. Plus, homemade preparation allows you to experiment with different types of vegetables and spices.
It is perfect for anyone who wants something different, but also healthy.
Vegetable chips
Ingredients
- 2–3 beets
- 2–3 carrots
- 2 red potatoes
- 2 yellow potatoes
- 4 tablespoons salt
- 2 tablespoons freshly ground pepper
- 1/2 cup olive oil
- For extra flavor, you can use spices such as garlic powder, paprika, or thyme.
Directions
- Preparing vegetables: Wash thoroughly first. all vegetables. Beets and potatoes require peeling to remove the hard skin. Then cut the vegetables into thin, even slices. We recommend using a slicer or knife for perfect thickness.
- Soaking and drying: Soak the potato slices in cold water for 15 minutes to remove excess starch. Repeat the process.until the water runs completely clear. Then dry the slices on towels and sprinkle them lightly with salt to help them dry faster.
- Seasoning and cooking: Drizzle olive oil over the vegetable slices and gently toss to coat each one evenly. Add salt, pepper, and any spices you like for extra flavor. Make sure all slices are evenly seasoned.
- Baking: Line a baking sheet with baking paper and spread the vegetable slices evenly in a single layer. Bake the chips in the oven at 120°C for about two hours. Carefully turn the slices every 30 minutes to ensure even baking.
- For extra crispiness, you can increase the oven temperature to 190°C for five minutes towards the end of baking. Once the chips are baked, cool them and store them in a dry, closed place.
