Vegetable Chips

This recipe might not be the most practical, but it certainly makes for a fun event.

July 11, 2012

These are a little showoff-y for sure and may not be super-practical to make every day. But if you find yourself with a surplus of, say, zucchini, and you've made enough zucchini bread, vegetable chips are fun, easy, and a delicious addition for a kid's birthday party.



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  • 1 medium summer squash
  • 1 zucchini
  • 5 baby golden beets, scrubbed
  • 1 medium parsnip, scrubbed
  • 1 medium carrot, scrubbed
  • 3 large kale leaves, rinsed well and torn into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil

Place a rack in center of oven and preheat to 250°F. Line two rimmed baking sheets with parchment paper.

2. With a mandoline or very sharp knife, very thinly slice each of the vegetables lengthwise. Arrange vegetable slices in a single layer on baking sheets and brush with olive oil.

3. Bake for 30 minutes, then carefully flip vegetables and return to oven until vegetables are crisp, 30 to 40 minutes longer.

4. Let vegetables cool completely on baking sheets, then transfer to an airtight container. They will last up to 2 weeks stored in a cool, dry place.

Makes 3 adult servings or 6 kid servings

Recipe from Start Fresh, by Tyler Florence.