I generally prefer to eat vegetables raw. Wash and go. It's a texture thing - squash may be the worst offender when it comes to cooked vegetables. I can't stand the squish.
Chips don't squish. Let's make some chips.
Gather:
Vegetables (such as potatoes, carrots, zucchini, kale, beets, fennel, squash, etc)
1 tsp Extra Virgin Olive Oil per vegetable used
1/4 tsp sea salt per vegetable used
1/4 tsp seasoning per vegetable used
- Preheat oven to 350 degrees and line a baking sheet with parchment.
- Wash and DRY desired vegetables and thinly slice (I used sweet potatoes, beets, zucchini and kale).
- Toss with olive oil, sea salt, and seasonings (I used Cajun seasoning and dried cilantro) until evenly coated.
- Place in a single layer on baking sheet. Bake until crisp. (10 min for kale; 30 - 40 min for others, flip half-way through)
Your chips should last a few days stored in airtight container. Pop them in a hot oven for a few minutes if they feel a little soft.
The kale chips are definitely my favorite. If you try this recipe, give me a shout - let me know which you like best.
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