With the countless variations of chips available in stores these days, it may be hard to resist the temptation to grab a bag during your grocery run. A pringle or potato chip can't be too bad for you, right? What's deceiving is the additives, preservatives, and unhealthy oils and flavoring used to make these chips as tasty (and addictive) as they are. Ditch the chips and try a much healthier alternative to satisfy your craving for crunch.
2 large carrots (at least 1 inch in diameter), peeled
1 1/2 teaspoons olive oil
1/4 plus 1/8 teaspoon kosher salt
Freshly ground black pepper
Ranch dressing, for dipping (optional
Heat the oven to 350°F and arrange the racks to divide the oven into thirds.
Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap. (Discard or save any remaining carrot slices for another use.)
Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days.
Baked Zucchini Chips
Preheat oven 225 F.
Slice zucchini into thin rounds.
In separate mixing bowl, mix the olive oil and spices together.
Brush zucchini rounds with olive oil mixture on both sides.
Place on a baking sheetcovered with parchment paper.
Bake 1 hour on each side or until golden brown and crispy.
Baked Veggie Chips
1 Medium Golden Beetroot
1 Medium Beetroot
1 Medium Zucchini
1 Large Carrot
1 Small Sweet Potato
1 Small Rutbaga or turnip
1/2 tsp sea salt Adjust to taste
1/2 tsp pepper Adjust to taste
1 spritz Oil Optional
Preheat the oven to 400F.
Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.
Spread out on baking pan(s) lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.
Remove from the oven and allow to cool for a few minutes before eating.