Vegetable chips is not a new food but has kept expanding from time to time and from food item to food item as KOKOFoodies try out new things in the kitchen. Many claim to have made vegetable chips using all kinds of veggies – we know sweet potatoes, plantain and potatoes are very common.
People have, however, left that WhatsApp group for something more like beets, yellow squash, zucchini, rutabagas, even onions. Yes, onions! The only real difference in preparing all of them is to separate them into two categories: high water content (think zucchini, squash, beets) 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. Vegetable chips are crispy, easy to make, salty, and are something one can happily munch on while seeing a movie, having a nice time out with friends and/or family, as appetizer or just as something needed for the afternoon. The challenge, however, in preparing these fast and lovely food is the slicing – it is necessary for the veggies to be evenly thin, not that it has any bad effect but it is called chips and not slices, so yeah, has to be thin. But there is no cause for alarm, a vegetable slicer can just do the work for you in no time. Today, we will be preparing vegetable chips (baked) with no specific ingredients in mind for you. Just go ahead and use the veggies you wish to (Eggplant, Mushrooms, Plantain, Turnip, Tomatoes, Broccoli, Carrots, Green Beans, Cucumber, Potatoes and many more). Other ingredients you need are avocado oil (you may use butter or vegetable oil if you do not have this) and salt. Just those and easy! How To Make: Preheat oven to 300°. Line two baking sheets with parchment paper, and set aside. Scrub the vegetables clean, peel, if desired and slice into thin slices. For High Water Content Veggies:
Lay the veggie slices in one layer on paper towels or a tray, sprinkle liberally with salt and set aside to sweat out excess moisture for 15 minutes. After this, use paper towels to dab off the extra moisture. Transfer to the prepared baking sheets in one layer, then brush or spray with avocado oil.
Now place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans (including switching racks). Bake an additional 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. Read also: KOKO Drinks: How To Make Sangria Cocktail For Low Water Content Veggies: 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 coated slices in one layer on the prepared baking sheets and sprinkle lightly with salt. Then place the baking sheets in the oven and bake for 15 minutes and continue from above.
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.
