Homemade Baked Chips

Alright, so I know this blog has primarily been dedicated to me showing off (a) all the fancy schmancy dinners I make and (b) the delicious desserts I make to feed my erratical sugar cravings.  But here is something different.  Here, is a Hilary Makes snack.

I had two beets leftover from the borscht I made last month.  Although I was tempted to get artsy and juice them to somehow dye fabric, I decided to do something a little less weird and a tad easier.  The answer?  Make beet chips!  Of course, if I was going to make these, I needed to go all out.  This all or nothing attitude got me a pan full of beet, sweet potato, potato and zucchini chips, all which turned a slight shade of pink after the beet(lejuice) took over the pan.  I shamelessly admit that I give myself a mixed review for these.  The baked sweet potato and potato chips were awesome and crispy.  The beet chips, however, were kind of floppy and chewy and were missing the crunch that I was going for.  I seriously blame my lack of this fantastic slicing tool:

This little kitchen device is called a mandoline (no, this is not the incorrect spelling of a musical instrument, that’s actually what it’s called, I swear!).  I think it just kind of resembles one of those meat slicers that they have at the deli counter in the grocery store.  But apparently it works better than my slicing attempts, and probably could have helped crisp-ify my beets.  I may have to take a trip to my favourite kitchen store and invest in one…

Also, I am totally embarrassed to admit that my attempt at creating zucchini chips also failed, and my dear favourite vegetable was just too watery to be baked.

BUT since the baked potato chips worked out, I figured I would post the pictures and instructions for them, since I very much plan on making them again.

The instructions are pretty complicated, are you ready?

STEP 1: Slice potatoes thinly.
STEP 2: Toss ’em around in a big bowl with some olive oil.
STEP 3: Spread your oiled vegetables out on a parchment paper lined pan and bake at 350 degrees until they start to dry out, about 20 minutes.
STEP 4: Pop your newly baked chips down on a cooling rack and give them a few hours to crisp.

And voila, there you have it.  A quick mid-class snack.

One day I will conquer the beet chips…

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7 thoughts on “Homemade Baked Chips

  1. I love my mandoline. I had to leave it in Toronto because it was too bulky.

    You should definitely invest in one. It makes all the difference. Crisp chips straight out of the oven.

  2. With wet veggies, try first baking them at a low-low temperature in the oven and adding salt. That’ll help dry them out lightly.

    Separate them on the baking pan, otherwise they steam in their own juices.

    Finally, if you mix different fats, they cook at different temperatures and crisp whatever they’re on in a way you wouldn’t believe. Mix butter and margarine, or oil and butter or margarine and butter.
    One combination fries things miraculously, I just can’t remember which. (I think it’s margarine and oil.)

    Veggie chips make my mouth drool.

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