A few years ago…okay maybe five years ago I made some homemade vegetable chips. I think I did beet, parsnip, sweet potato and white potato. They were good, a lot of work and just plain easier to buy.
Thinking that my thoughts on the subject may have been misremembered, I decided to make some again. Well, it was again, time-consuming without a lot of reward. Here they are anyway.
This time I made sweet and white potato, beets and zucchini chips. The zucchini chips were my favorite. I ate them all in one sitting. Don’t judge that last sentence until you see photos of the product.
I preheated my oven to 350F. Then I mandolin-ed my little heart out. Slice. Slice. Slice.
Then, I tossed the slices with a little olive oil and salt and pepper. I arranged the slices on to cooling racks placed on baking sheets(to help with air circulation) and baked for about 20 minutes.
The veggies shrank a lot in size and reminded me a lot of shinky dinks from my childhood.
After spending time baking all those chips, I had very little finished product to show. And quite honestly, they didn’t bake very evenly. Half of a chip would be burnt and the other half would be soggy. The ones that turned out the best were the zucchini. This is the amount of chip I got from 2 medium zucchini:
So, from now on, I will be buying my chips.