Back when I was doing my time on therapeutic diets, I desperately craved a bit of food normalcy in the form of getting to munch on something crunchy while I watched a movie with the fam. I know it’s possible to watch a movie without eating anything, but it just didn’t feel right to go into movie night snack-less!
Popcorn wasn’t allowed. Potato chips were out. In fact, anything from a bag at the store was a no-no thanks to some kind of forbidden oil or taboo flavoring. And thus began my love of homemade baked veggie chips! They are crispy, they are salty, and they are something I can happily munch on while we watch Frozen for the 495th time. And they come together in about 45 minutes, thanks to the use of your trusty mandoline slicer.
What vegetables can I turn into veggie chips?
I’ve made baked vegetable chips using all kinds of veggies. Sweet potatoes, beets, yellow squash, zucchini, rutabagas, parsnips, potatoes, oh my! And the only real difference in preparing all of them is to separate them into two categories: high water content (think zucchini, squash, beetroot) and low water content (think sweet potatoes, rutabaga, taro).
For the low water veggies, they just head straight into the oven and come out crunchy and awesome. For the high water veggies, you salt them for a bit to release some of the extra moisture, and that helps them crisp up nicely! Both types of veggies get a light coating of avocado oil to help them crisp up a bit in the oven.
Do I have to use oil?
You can do these chips oil-free, but I find that they get more of a freeze-dried texture (you know, that kinda airy/powdery texture) instead of crispy like a chip. Not bad, but definitely different than your standard store-bought veggie chips! A little oil goes a long way here, so don’t be afraid to use it!