Better than Store-Bought Chips | Veggie Chips

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

sea salt

🥗Healthier: Himalayan pink salt

💰Cheaper: table salt

Table salt is more cost-effective.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper can provide a similar flavor profile.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is more affordable.

Wash and peel your vegetables of choice, saving the peels for later use.

Use a vegetable mandolin to slice the vegetables.

Rinse and soak the sliced potatoes at least three times until the water is clear, using the leftover water for house plants.

Let the potato slices dry on towels, optionally using salt to dry them out quicker.

Lightly toss all veggie slices in olive oil to help absorb nutrients.

Preheat the oven to 250°F (121°C).

Season the vegetable slices with salt and a dash of black pepper.

Spread the veggie slices evenly on a baking sheet.

Bake the veggie slices for 2 hours at 250°F, flipping them every 30 minutes.

For extra crispiness, increase the oven temperature to 375°F (190°C) for the last 5 minutes.

Remove the chips from the oven and place them in a bowl.

If some chips are not crispy, lower the oven back to 250°F and cook them for a few more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary