Baked Vegetable Chips 3 Ways

BCFresh and in conjunction with Food Network Canada
Total 35 to 1 hour 10 minutes (depending on recipe)
Serves 1 or 2
Prep Time 10 mins

Ingredients
  

  • See below.

Notes

Rosemary-Beet Chips:
1 medium BCfresh beet (red or golden), scrubbed and thinly sliced with a mandolin
2 tsp olive oil
1/2 tsp finely chopped rosemary
1/4 tsp kosher salt
Preheat oven to 325F. Place a wire rack on top of a baking sheet.
Toss beets with oil, rosemary and salt in a medium bowl. Arrange in a single layer on prepared rack.
Bake until just golden-brown (don’t worry if they’re not crispy), about 30 minutes. Reduce oven temperature to 200F. Continue to bake until chips are crisp, about 10 minutes more.
Barbecue Flavoured Rutabaga Chips:
1 small BCfresh rutabaga, peeled and thinly sliced with a mandolin
2 tsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp kosher salt pinch black pepper
Preheat oven to 325F. Place a wire rack on top of a baking sheet.
Toss rutabaga with oil, smoked paprika, garlic powder, salt and black pepper in a medium bowl. Arrange in a single layer on prepared rack.
Bake until just golden-brown (don’t worry if they’re not crispy), about 30 minutes. Reduce oven temperature to 200F. Continue to bake until chips are crisp, about 30 minutes more.
Curry Parsnip Chips:
2 BCfresh arsnips, scrubbed and thinly sliced on a bias with a mandolin
2 tsp olive oil
1/2 tsp curry powder
1/4 tsp cinnamon
1/4 tsp chili powder
1/4 tsp kosher salt
Preheat oven to 325F. Place a wire rack on top of a baking sheet.
Toss parsnip and oil, curry powder, cinnamon, chili powder and salt. Arrange in a single layer on prepared rack.
Bake, until just golden-brown, about 15 minutes. Reduce oven temperature to 200F. Continue to bake until chips are crisp, about 10 minutes more.