The Content Of The Article:
It does not always have to be potatoes: Even beetroot, parsnip, celery, savoy cabbage or kale can be delicious and especially healthy vegetable chips without much effort yourself. You can also refine and season them according to your taste and personal taste. Here is our recipe recommendation:
Ingredients for vegetable chips
- Vegetables (for example beetroot, parsnip, celery, savoy cabbage, sweet potatoes)
- Salt (for example sea salt or herbal salt)
- possibly curry, garlic or other herbs
- 2 to 3 tablespoons olive oil
- Baking sheet and baking paper
- Knife, peeler, slicer, big bowl
Make vegetable chips yourself: That's how it works
As a first step, preheat the oven to 160 degrees Celsius (convection 130 to 140 degrees Celsius). Then peel the vegetables with a peeler or knife and plan or cut into thin slices. Put olive oil in a large bowl and add salt, pepper, paprika and curry and herbs to taste. Then, pick up the vegetable slices. Let it go for a few minutes. Now you can spread the vegetables on a baking sheet lined with baking paper. The slices get even bigger when they barely touch each other and are not on top of each other. Bake the vegetables for about 30 to 50 minutes - the baking time varies according to the slice thickness.
With homemade dips, the vegetable chips taste even better
Because the vegetables have different baking times due to their different water content, you can also place the slices separately on individual baking trays. This will allow you to remove already finished vegetable chips from the oven sooner and prevent some varieties from burning. Stay close to it anyway and check every now and then to see if the chips are getting too dark. The vegetable chips taste fresh from the oven to homemade ketchup, guacamole or other dips. Good Appetite!
Tip: Vegetable chips can also be made with a special dehydrator.