Crispy chips made from carrots, parsnips and radishes
When you are making a recipe with vegetables, especially root vegetables or fiberous vegetables with low water content, try this fabulous and frugal slick trick to make a beautiful garnish effortlessly while your dish is cooking.
Here is the entire recipe: slice your veggies into very thin slices (1/8 inch or less), spread in a single layer on a lightly oiled baking sheet, spray with a little oil on top, sprinkle with a little S & P, and roast in the oven. If you have lots of time, roast them slowly (I did 275 degrees with the convection feature of my oven for about 45 minutes) or you can roast them faster in a hotter oven- but watch them closely so as not to burn. That’s it. Really.
These chips will keep for several weeks in a zip top bag with a paper towel inside. They are so handy to throw onto the tops of soups, salads, whatever you’re making. I used them to top a cream soup. Delish.
Easy. Delicious. Beautiful. And you will be an instant culinary rock star!
For a great video demo, take a look at In Your Kitchen.
Other Fab Veggie Chips:
Root Vegetable Chips, Feed the People
Zucchini and Beet Chips, The Daily Raw Cafe
Zucchini Chips, Cook Local
Chili Spiked Sweet Potato Fries, The Kitchn
Kale Chips, Kalyn’s Kitchen
– posted by Donna
Nothing better than turing veggies into something that tastes like it’s bad for you!
Amen, CaSaundra – roasting pretty much anything with oil makes it yummy!
I love this idea although I have to admit that I’m slightly suspicious of parsnips? Are they sweet when they’re roasted?
Kalyn – They are definitely sweeter, but have that same peppery-ness. I never ate parsnips until a few months ago I made a carrot-parsnip soup. They go well with carrots, they balance each other. Come to think of it, I’ll have to post that soup.
Mmm. I bet my little girl (and husband) would love these!
Sarah – pretty much any high fiber, low water veggie can be made into a chip. Next, I’m going to experiment with broccoli stalks, which otherwise you might throw away!
These look beautiful! I have tried roasting vegetable chips a few times and never have had great success. Maybe the lower temperature is the trick!
Cara – If you have convection oven feature, use it – low and slow and air all help with crispiness!
YUM! These look amazing. I love, love, love parsnips too … mmmm
Love veggie chips, as do my kids; yours look delicious!
I haven’t ever served parsnips, but I’ve been meaning to try them. So this would be a great way to introduce them to the family.
These are very fun to make, and you can experiment with so many veggies!
Those turned out beautifully!