Vegetable chips
How to make vegetable chips – it's easy with this recipe and only takes a few ingredients. In the article above, I give you tips on which vegetables are suitable and how to make them crispy in the oven. Homemade veggie chips are a healthier alternative to the usual potato chips from the bag. They are also ideal as a gift.
Servings 4
Ingredients
- 1 kg vegetables (in my case carrots, sweet potatoes, beet, parsnip, zucchini, eggplant)
- 2 tbsp vegetable oil
- 1 tsp paprika powder or spices and dried herbs of your choice
- 1 tsp salt or to taste
- 1 pinch of black pepper
Instructions
- Line several baking sheets (4 in my case) with baking paper.
- Clean and peel vegetables as required.
- Chop the vegetables into very thin slices using a vegetable slicer.
- Place the vegetable slices in a large bowl, add vegetable oil, paprika powder, salt and black pepper and mix.
- Spread the vegetable slices next to each other on the baking sheets so that they do not overlap.
- Dry the vegetables on the baking sheets in a preheated oven at 248 °F for approx. 2 hours until crispy, turning the slices occasionally. Open the oven door frequently to allow the moisture to escape.
Notes
- Season the vegetables with spices and dried herbs of your choice.
- Depending on how watery the vegetables are and how thick your vegetable slices are, the baking time specified can vary greatly.
- You can remove the vegetable chips that dry faster from the baking sheet and leave the rest to dry further.
- See the detailed tips and tricks for making the vegetable chips at the top of the article.