Vegetable chips start to pop up everywhere as a sound alternative to
regular chips.
Whether they are really healthier is something for nutrionalists to
decide, but making vegetable chips is not at all difficult and dirt
cheap.
I started working with these vegetables.
[[The carrot, potato and beetroot all of you know.
The large white root is a parsnip and the smaller one a parsley root or
root parsley.
]{.ng-binding .ng-scope}[Parsley roots are slightly harder to obtain,
but definitely worth trying out.]{.text .ng-binding .ng-scope}[ For
example, in puree or in soup.
The taste is a mix of parsnips and celeriac.
The brown, black carrot is an exotic species: yacon. Yacon originates in
the Andes and is very tasty raw.
The flavour is close to pear and melon.]{.ng-binding .ng-scope}[
In addition to these tubers you can definitely try to produce chips with
other kinds of beets or roots, the ones with rainbow colours will give a
nice effect.]{.text .ng-binding .ng-scope}]{.rephrase-phrase
.ng-scope}[[ ]{.ng-binding .ng-scope}]{.rephrase-phrase .ng-scope
.active}
I tried to make the vegetable chips in the oven. Take a look at the
links for some recipes.
The results were very unstable and because I have a small oven it is
difficult to have a fair amount of chips because the vegetables should
not overlap.
For the deep fried version I used the recipe from Chefsteps.
They lower the temperature to 140-150 C and give 2 interesting tips.
Soak the sliced vegetables that contain starch (check the amount of
carbohydrates) in water to reduce the amount of sticky starch.
In the deep fryer bake till all the bubbles have disappeared.
Most of the water will be gone and you will have a crispy result.
If the crisps are still soft after cooling: fry a second time.
[**Inspiration:
**]{style=“text-decoration: underline;“}-Chefsteps: potato chips (but
as good for other vegetables)
-Chowhound:
vegetable chips and
dips
-Spoon for Bacon - Root Chips (oven
baked)
-Kriskookt.be: gin flavoured
chips
[wpurp-searchable-recipe]Vegetable chips: parsnip, parsley root, yacon, carrot and potato - - parsnips, parsley root, yacon, carrot, potato, beetroot, salt, Slice the vegetables using a mandoline or sharp knive into 1-1.5mm slices.; Soak starchy vegetables in water, drain and dry.; Deep fry till crispy at 140-150 C. ; Sprinkle with salt and cool. If still soft, deep fry a second time.; - [/wpurp-searchable-recipe]