With the change of seasons comes fall root vegetables, such as potatoes, beets and carrots. While these vegetables are yummy to eat raw, roasted, boiled, and stir-fried, what if there was an even tastier, and crunchier, way to eat them? Say hello to vegetable chips!
Veggie chips—specifically the processed kind—have become increasingly popular in the past few years as consumers are leaning more and more towards plant-based food and healthier snack alternatives. However, some store-bought packaged chips are only made with 60-70 percent produce and can be loaded with salt, oil, and other additives.
Looking for a snack alternative that can also be a fun family activity? Luckily, with just a few ingredients and an oven, we can make our own veggie chips! You can use whatever vegetable skins you have: potatoes, sweet potatoes, carrots, beets, etc. Just make sure you scrub and dry the skins clean before peeling your veggies! Here's the recipe:
Supplies:
Zipper Seal Bag (you can wash and re-use bags!)
Baking Sheet
Parchment Paper
Ingredients:
-2 cups of Vegetable Skin strips
-1 tsp Corn Starch
-1 tsp "Everything Bagel" Seasoning (or your own mix of salt, pepper, garlic powder, and other spices. Get creative!)
-1 tsp Olive Oil
Instructions:
1. Preheat oven to 400 degrees.
2. Put the vegetable skins in a zipper seal bag
3. Add corn starch
4. Toss the bag around until all the corn starch is combined with the skins.
5. Add the seasonings and olive oil to the bag
6. Toss to combine.
7. Empty the bag onto a baking sheet lined with parchment paper, into a single layer, and
separate the strips as much as possible.
8. Bake 15-20 minutes until browned and crisp (they will crisp a little more as they cool).
9. Let it cool and enjoy!
Tip: To avoid using a plastic bag altogether, simply mix the ingredients together with your hands in a bowl!
Thanks to volunteer Shekinah Brianna Edwards for the recipe!
Post Author: Nicole Engen