vegetable chips

Miriam, author of the blog El Invitado de Invierno , invites us to prepare some vegetable and vegetable chips in a light version. Light in fat, but full of flavor! These vegetable chips will become an original appetizer at the table or a great option to enjoy with the children between meals.

You may have seen them out there, on gastronomic blogs in the United States, chips made from different vegetables made in the oven instead of fried are in vogue. In this way, they calm their conscience by eating light vegetables, and then stuffing themselves with those sticky sweets full of fondant, icing and other crap. deluded.

Well, don't be offended by the creatures of the United States because I'm going to copy the idea, because if the baked vegetable chips are delicious, why don't we go try them?

To make these vegetable chips, a mandolin comes to mind. It is not that the vegetables cannot be sliced ​​with a very sharp knife, but without a doubt they are more even and perfectly thin with a mandolin . I assure you that when you lose your fear you can think of a lot of uses for it.

There are various vegetables that lend themselves to making chips in the oven, from the obvious potato, through sweet potatoes, sweet potatoes, of similar consistency, to zucchini and turnips. I have even seen fennel chips. Each one has its quirks, but crispy baked vegetables take on a sweetness that isn't as apparent with other cooking methods. yum.

Olive wood chopping board from Bérard ; ceramic plate from the set of 4 plates by Emile Henry

Ingredients

1 sweet potato
1 zucchini
½ turnip or any other vegetable you like
virgin olive oil
salt to taste

Elaboration

Peel the vegetables that need to be peeled, such as turnips, and slice them into thin slices with a mandolin (I have one of the best known, De Buyer's Ultra ) or a sharp knife , the thinner the better.

While we slice the vegetables, we heat the oven to 110°-120°, better with air because it helps to dry out the chips.

We are putting the chips in oven trays . The driest vegetables, such as turnips, potatoes and sweet potatoes, hardly need us to oil the tray, just enough. However, zucchini, which is much more humid, does need a film of oil underneath so as not to stick. You can also use a non-stick baking tray , thus minimizing the use of oil (or even avoiding it completely, as they won't stick).

We put a couple of trays in the oven and roast the vegetables for at least 20 minutes, although without ceasing to watch them constantly, as they toast easily. They are done when they are toasted around the edges and somewhat stiff, although it must be taken into account that they do not become as crunchy as if we were to fry them. We proceed in this way until all the slices are finished.

It must be taken into account that the chips are reduced a lot by drying in the oven, so you have to cut more vegetables than it seems.

And to take them freshly made with a good beer or a little wine. A luxurious aperitif.

NOTE: If you are interested in the subject of mandolins, you may like to read the article " How to choose a kitchen mandolin ". You can see all the mandolins available in the store, here .