Roast Vegetable Crisps Chips Recipes

Steps:

• Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
• In a medium bowl, toss together the vegetable peels, olive oil, and salt.
• Spread the peels in an even layer on a baking sheet.
• Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
• In a small bowl, mix together the garlic powder, paprika, and dried parsley. Toss the peel chips with the spice mixture. Season with salt to taste.
• The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
• Enjoy!

Steps:

• Preheat the oven to 400°F
• Peel all the vegetables. Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps. Spread out on paper towel to remove excess moisture.
• Tip all the vegetables into a bowl. Pour over the oil, then add chili powder, if using, and seasoning. Toss with your hands to coat evenly.
• Arrange in a single layer on a baking tray. Roast for 20 minutes or until the parsnips and sweet potato are golden brown.
• Spread out on paper towel until cool and crisp.