How to Make Veggie Chips
“Crunch! Crunch! More snacks please...” Let’s bake veggie chips!
REMEMBER: always ask permission from a grown-up before you start cooking
What you need:
Vegetables of choice: we used a parsnip, potato and a carrot
Sprinkling of salt, pepper and/or herbs
A drop of oil
Kitchen towel
Vegetable Peeler
Baking paper
What to do:
Preheat the oven to 200C.
With the help of an adult create long thin vegetable strips with your vegetable peeler. Lay the vegetable strips between two kitchen towels to help them to dry out a bit.
In a bowl toss the vegetable strips in a drop of oil and a sprinkling of salt, pepper and any seasoning you like. Be careful not to add too much oil as this will make your chips soggy.
Spread your veggie strips out on a lined baking tray, making sure they don’t overlap.
Bake for 5-10 minutes on one side and then flip them over and bake for another. 5-10 minutes. When they are baked let them cool and then enjoy!
Tip:
You should keep an eye on your chips as they bake to make sure they don’t burn. Take any chips that have browned early, out of the oven.
Crunch Factor:
Try and keep your slices as thin as possible for the maximum crunch factor! We found that carrot chips needed to be very thin to crisp up quickly whereas parsnip chips could be a bit thicker and still cook through in about 15 minutes.
Ideas
If you make thicker chips that are a little soft, no need to worry you have made thin roast veggies, just put cheese on top and enjoy while hot!
Serve chips with sour cream and freshly chopped chives or hummus
Happy Baking!