Vegetable 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:

• Preheat the oil in a deep-fryer until sizzling, about 360 degrees F.
• Peel and slice the vegetables into very thin slices, preferably on a mandoline. Fry the chips in batches, stirring them a bit when you add them so they don't stick together. When crisp, after about 2 to 3 minutes, remove with tongs or a spider to a tray lined with paper towels to drain the excess oil. Season the chips immediately with salt, and pepper. Serve.

Steps:

• Heat oil in a large Dutch oven or deep fryer until it reaches 375 degrees on a deep-fry thermometer.
• Working in batches, add vegetables to oil, one at a time (cooking beets last as they will color the oil) until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
• Add rosemary to oil and cook until crisp, about 1 minute. Transfer to small bowl and add salt; toss to combine. Sprinkle vegetables with seasoned salt and serve immediately.