Baked Vegetable Chips 3 Ways
BCfresh
1. Rosemary-Beet Chips
Ingredients
- 1 medium BCfresh beet (red or golden), scrubbed and thinly sliced with a mandolin
- 2 tsp olive oil
- 1/2 tsp finely chopped rosemary
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 325 F. Place a wire rack on top of a baking sheet.
- Toss beets with oil, rosemary and salt in a medium bowl. Arrange in a single layer on prepared rack.
- Bake until just golden-brown (don’t worry if they’re not crispy), about 30 minutes. Reduce oven temperature to 200F. Continue to bake until chips are crisp, about 10 minutes more.
2. Barbecue Flavoured Rutabaga Chips
Ingredients
- 1 small BCfresh rutabaga, peeled and thinly sliced with a mandolin
- 2 tsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- A pinch of black pepper
Instructions
- Preheat oven to 325 F. Place a wire rack on top of a baking sheet.
- Toss rutabaga with oil, smoked paprika, garlic powder,salt and black pepper in a medium bowl.
- Arrange in a single layer on prepared rack.
- Bake until just golden-brown (don’t worry if they’re not crispy), about 30 minutes. Reduce temperature to 200F. Continue to bake until chips are crisp, about 30 minutes more.
3. Curry Parsnip Chips
Ingredients
- 2 BCfresh parsnips, scrubbed and thinly sliced on a bias with a mandolin
- 2 tsp olive oil
- 1/2 tsp curry powder
- 1/4 tsp cinnamon
- 1/4 tsp chili powder
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 325 F. Place a wire rack on top of a baking sheet.
- Toss parsnip and oil, curry powder, cinnamon, chili powder and salt. Arrange in a single layer on a prepared rack.
- Bake, until just golden-brown, about 15 minutes. Reduce oven temperature to 200F. Continue to bake until chips are crisp, about 10 minutes more.
For more recipes, visit www.bcfresh.ca
