Gone are the days when I can get away with eating lots of potato chips. And to be honest, if it’s not organic I’m not going to touch them anyway. I’ve always been a fan or roasting veggies, but I have recently discovered the joy of making vegetables chips.
It’s extremely easy, and so much healthier than anything you can get bagged. Plus, you can choose to make only what’s in season at any given time of the year.
If you foresee yourself making a lot of chips, I would invest in a food process or mandalin. It will make chopping root vegetables SO much easier.
Start with a bunch of kale. Remove the ribs (stems) from the leaves and chop up your kale into same size pieces. Wash and dry the leaves. Place on a baking sheet in a single layer. Toss with 1 TBL of olive oil and sprinkle with coarse sea salt. Bake in a 300 degree oven for around 35mins until very crispy. *For added flavor sprinkle with a varieties of spices such as curry, cumin, parmesan or sesame seeds after rubbing on olive oil.
Cut potatoes (with the skin on for extra nutrients) into 1/4 inch wide pieces. Toss sliced potato with 4 TBL of minced rosemary, Extra Virgin Olive Oil and sea salt. Place in a since layer on a sheet tray and roast at 350 degrees until crispy and cooked (about 25 minutes). If you sweet potatoes are not crispy, place them under the broiler for a minute or two.
Pre-heat oven to 325 degrees. Peel the beets with a vegetable peeler and with either a mandolin or a sharp knife, slice the beets as thin as you can (the thinner- the better.) Lay beet slices in a single layer on a baking tray covered with parchment paper. Brush olive oil over slices and sprinkle with salt/pepper. Bake for 30-40 minutes (time will vary based on how thin you sliced- start checking after 25 minutes and go from there.) The chips should be reduced in size and crispy. Remove from oven and let sit on the tray for 10 minutes to let cool.
Thinly slice up 1 pound of fresh radishes and toss/brush with 1/4 cup or so of olive oil. Toss cracked pepper, sea salt and paprika and a dash of cayenne on top of the slices. Spread out the lightly oiled and seasoned slices on a baking sheet and place in the oven. Bake in a 400 degree heat for about 30 minutes. Then let cool and make sure they are cooked enough to your desired texture.
Slice two large carrots as thinly as possible, then place into a bag or bowl and toss with 2 tablespoons of olive oil and a good sprinkle of sea salt. Arrange slices in one layer on a greased baking sheet and cook for about 35 minutes at 275 degrees, checking often towards the end to make sure that nothing burns.
Heat the oven to 400 degrees. Discard any stems from your scraps, reserving only the outer leaves. In a bowl, toss the leaves with a drizzle of olive oil, a healthy sprinkle of salt, and a few turns from the pepper grinder. Use your fingers to rub the leaves with oil, making sure all the surfaces are slicked with a little oil. Spread the leaves in a single layer on a bare baking sheet. Roast for 10-12 minutes until the leaves are crispy and dry. The chips are best eaten right away, fresh from the oven, but they will stay crispy for an hour or two. They will gradually start to soften and become chewier after cooking.
First wash and prepare your green beans by snapping off both ends, then dry them all well. Spread them on a greased baking sheet and drizzle with 1 tablespoon of olive oil for each cup of beans. Sprinkle with salt and pepper, then cook for 30 minutes at 400 degrees, stirring every ten minutes until crispy.
Preheat the oven to 400 degrees. Slice the potatoes very thinly. Place potato slices on paper towels; pat dry. Arrange the potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 10 minutes. Turn potato slices over; bake an additional 5 minutes or until golden.