For a couple of years now I’ve been making homemade chips using potatoes, carrots, kale, or whatever vegetables are in season. Sometimes I make them in the oven and sometimes I make them in the microwave (microwave recipe to follow.) Recently I found this recipe for a salt and vinegar version (from Joy Bauer, MS, RD, CDN, and nutrition expert on the Today Show) which is not only delicious and healthy, but so easy to make.

SALT & VINEGAR VEGGIE CHIPS –

Makes 6 servings, 70 calories per serving

Ingredients:

4 large carrots

3 parsnips

white vinegar

1/2 teaspoon Kosher salt or sea salt

Directions:

Preheat oven to 300 degrees. Liberally coat 2 baking sheets with oil spray.

Using a mandolin, carefully slice carrots and parsnips into thin chips. (Or use a vegetable peeler to create irregular strips – the key is to have very thin slices.)

Add white distilled vinegar into a large bowl or plastic bag and submerge the carrots and parsnips chips into the vinegar. Remove the vegetable chips and place them on the baking sheets in a single layer. Make sure they do not overlap. Mist the vegetable chips with oil spray and sprinkle with salt.

Place in oven and cook for 15 minutes. Pull out the tray, spritz the veggies with vinegar using an oil mister and flip them over. Mist the second side with vinegar as well. Place back into oven and cook for an additional 10 – 15 minutes, or until chips are crisp.

Gluten free and vegan.

 

I’ve also made vegetable chips in the microwave, which tastes great and cooks even quicker. Potatoes, kale, sweet potatoes, turnips…lots of options, using the vegetables you enjoy.

https://www.719woman.com/food/veggie-chips-cheap-healthy-fast-easy-and-they-taste-good-too/