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Make your own Delicious Vege Chips

If have a few spare root vegetables lying around, this vege chip recipe by UnserHaus’ own Brigitte is the ultimate way to make the most of them. The simple recipe – made even easier using the Bosch food processor with its slicing blade – produces the most delectable crisps with just the perfect amount of crunch.

INGREDIENTS

  • Kumara (red, gold, orange or purple)
  • Beetroot
  • Carrots
  • Parsnips
  • White or red potatoes
  • Fine sea salt
  • Olive oil

METHOD

Preheat oven to 200°c CircoTherm.

Use 3–4 trays lined with baking paper.

Scrub the vegetables clean, and then peel if desired. Using a BOSCH food processor with the slicing blade, cut the vegetables into thin slices.

Place the vegetable slices in a large bowl, add in enough oil to lightly coat all slices, and toss to coat. Make sure all sides of each slice are well-coated.

Place the chips in one layer on the prepared baking sheets. Sprinkle lightly with sea salt.

Place the baking trays in the oven and bake for 15 minutes, then rotate the trays. Bake for another 15 minutes, then rotate again. Bake an additional 5–10 minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others—remove those as they finish.

NOTES

The chips will crisp up even more when cool, so don’t worry if they are a bit floppy when you take them out.

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