Chip from Root Vegetables
How can anyone make such a statement? Chips made from root vegetables are healthy and nutritious. They have less fat and calories than the commercial ones you find at your local supermarket. Three great recipes for root vegetable chips can be found in the Fresh Juice Magazine issue of February/March 2014.The article was written by David Grenier. It includes recipes for potato chips, carrot chips and beet chips. These chips are perfect for people who need to be or want to be vegan and gluten free. Here is an excerpt of the carrot chip.
4 carrots scrubbed
2sp/10mL. extra-virgin olive oil
¼ tsp/1mL. kosher salt
- Preheat oven to 350 degrees F. Spray 2 rimmed baking sheets well with non-stick cooking spray.
- Lay 1 carrot on its side and holding stem, slice very thinly lengthwise using Y-shaped peeler, transfer to large bowl. Repeat with other carrots.
- Toss with oil and salt. Place on baking sheets in single layer, bake on top and bottom third racks for 10 to 12 minutes, until golden, rotating sheets halfway through. Carrots will shrink considerably as they bake.
- Transfer to wire rack to cool and crisp up, about 5 minutes. Store in airtight container for up to 2 days.