How to Make Vegetable Chips

These chips are a healthy alternative to store-bought chips loaded with fat and grease. They are delicious and colorful, with an intense vegetable flavor. They can be served with a variety of dips or eaten alone.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 lbs. assorted vegetables, peeled (sweet potatoes, russet potatoes, large radishes, butternut squash, large carrots, turnips, parsnips, rutabaga, beets)
• Salt to taste
• Vegetable cooking spray

1. Peel vegetables and slice very thinly, about 1/16-inch thick. Sprinkle vegetables slices lightly and evenly with salt.

2. Let stand 20 to 30 minutes, allowing vegetables to release moisture.

3. Rinse well in cold water and dry completely on paper towel.

4. To dry vegetables in the microwave, arrange slices in single layer on large microwave-safe plate sprayed with cooking spray. Spray vegetables with spray also. Microwave on high power until dried, 5 to 7 minutes. Check and rearrange after 4 or 5 minutes. Remove vegetables as they are dried.

5. To dry vegetables in an oven, arrange slices in a single layer on a jelly roll pan sprayed with cooking spray. Spray vegetables lightly with cooking spray. Bake at 275 degrees F for 40 to 50 minutes, checking occasionally and removing vegetables as they are dry.

6. The vegetables will become more crisp as they cool. Store cooled chips in airtight container at room temperature.

Tips & Warnings

• Cut the veggies as thinly as possible to ensure even cooking for crispness.
• Make sure the vegetables are completely dried, if they are even slightly moist inside, they can spoil.
• Different kinds of vegetables cook in different times so it is important to check for doneness frequently. When using a microwave it is best to cook one vegetable at a time.