Making your own homemade chips out of your favorite root vegetables couldn’t be easier. What variety will you make?
This week has been an utter whirlwind. Not only am I crazy busy at work but I’ve been packing my social calendar a bit too tight lately as well. More than usual I should say as I tend to juggle more than the average person normally. Last night a friend told me that I travel more than anyone she knows after finding out that I am yet again going out of town this weekend. Which means I did my usual stay up crazy late and then wake up crazy early, resulting in too little sleep, in order to get everything done on my to-do list before heading out after work today. If I start noticing more gray hairs taking up residence I will definitely know why – and then I will just dye them purple :-P.
One of the things on my to-do list was preparing snacks for lab meeting today. Each lab member takes turns bringing in snacks and while a sane person would just go to the store and be done with it, I always go overboard and create a bunch of things from scratch. Which always turns me into a ball of stress as I realize I yet again planned too much to do the night before heading out of town. Why do I do this to myself?! Heck two of the last times I was in charge of snacks I made homemade bagels. I must enjoy the challenge on some level because this time I thought it was a great idea to make my own veggie chips with my new OXO Chef’s Mandoline.
Yes I own yet another mandoline because you’re not a food blogger if you don’t have more than one of each kitchen gadget. Sure, I could have used my slice set that I recently told you about, or better yet my handheld mandoline, but when you are about to embark on the journey of slicing up 6 different kinds of root vegetables to a thickness of 1/16-inch, you bring out the big guns. My new toy can create up to 21 different cuts with thickness settings in 0.5-mm intervals, straight and wavy blades, and built-in julienne and French fry blades. And when you’re making baked chips, uniform slices are key.
I have made sweet potato chips in the past but decided to get fancy and do a variety of kinds this time around: Russet potato, sweet potato, carrot, parsnip, and red and yellow beet. While I successfully made chips out of each of those root vegetables, I am not entirely sure if I will do carrots and parsnips again. I found the fattest carrots and parsnips available (seriously, scroll up and you’ll notice they are the same thickness as the potatoes) and they shrunk into little coins! Sure sure they are chock full of water and therefore shrinkage is to be expected, but dang. Good thing they were tasty little suckers. And “the colors Duke, the colors”!
One year ago: Baked Strawberry-Ginger Glazed Doughnuts
Two years ago: Slow Cooker Honey Gold Chicken Wings
Six years ago: Blueberry Blondie Cheesecake Bars
HOMEMADE VEGGIE CHIPS
1 medium sweet potato
1 medium Russet potato
2 medium red beets
2 medium yellow beets
1 large parsnip
1 large carrot
Vegetable oil, for brushing
Salt, to taste
- Preheat oven to 375°F and line three baking pans with parchment, foil, or a silicone baking mat.
- Wash and peel (or leave the skin on if preferred).
- Using a mandoline, cut the vegetables into 1/8 inch or thinner slices. Place the slices on a sheet of paper towel, blot dry, then arrange in a single layer on the baking sheets. Different vegetables cook at different rates, so if you are mixing vegetables, put one vegetable per pan.
- Brush the oil onto the chips with a pastry brush. Flip the vegetables over and brush on the other side. Sprinkle with salt.
- Bake for 10 minutes, flip the chips over and rotate which racks they are on. Continue baking for 10-20 minutes depending on thickness and vegetable type, or until golden and crisp.
- Transfer the chips to a layer of paper towel to cool completely.
- Store in a resealable bag with the air squeezed out.
Disclosure: I was provided with complimentary product from OXO. All thoughts and opinions are my own.