MAKING
VEGGIE CHIPS AT HOME:
veggies:
carrots:
Peel 2 large carrots; then either shave carrots with a Y-shaped peeler, or
cut into 1/8-inch thick slices.
taro:
Use 8 oz or 1/2 medium taro. Peel then slice into 1/16 thick slices with
a sharp knife or use a veggie peeler.
sweet potatoes: Use 11/2 lbs of sweet potatoes, peel then cut
into 1/8-inch thick slices. Put in a
large bowl and toss in 2 tsp. white vinegar to mix well.
beets:
1 large beet, cut into 1/4-inch thick slices.
green beans, top and tail beans, wash and
dry well, drizzle with 1 tbsp. oil per cup of beans. salt & pepper to taste
seasoning: Olive oil, kosher salt & black pepper to
taste.
Technique: Preheat convection oven and divide oven into
3 racks. Brush 2-3 cookie sheets with oil; then arrange veggies on sheets. Arrange
veggies in single layer, with slices slightly touching, but do not overlap. Brush
with olive oil, then season with kosher salt & black pepper. Drizzle more
oil on top evenly. Bake until edges curl up slightly but do not brown too much
or burn veggies. Half way through baking time, toss or rotate pans.
Cooking
time and oven temperature setting: For beets:
325 degrees F, cook for about 45 minutes, rotate pans half way through
cooking. For carrots: 400 degrees F, cook 6 minutes, rotate pans and cook 6
minutes more to crisp. For taro: 400 degrees F, cook 12 minutes, rotate pans
then bake 3 minutes more to crisp. For green beans: 400 degrees F for 30
minutes, stir every 10 minutes. For sweet potatoes: 450 degrees F. Rotate pan after 12 minutes of cooking. Total
cooking time about 25 minutes.
When
veggies are done, cool on wire rack until cool & crisp. Store in air-tight containers
for up to 5 days
