Collegiate Culinaire: Oven-Baked Veggie Chips
These chips make for the perfect fall comfort food sans the calories and fat. The recipe, found on ivillage, is also very easy. Just take a sweet potato, a large baking potato, and a beet (I know, a beet!) and cut into thinly-sliced chips. Then, for every veggie add a tablespoon of olive oil and a dash of salt to a large bowl; mix the chips in. The recipe says the chips should bake for 10-12 minutes at 400 degrees, but in my oven the chips needed 12-14.
A few important notes… First, the beets shouldn’t be cut up, mixed in, and baked with the other chips if you don’t want the beets’ color to bleed into the others, although it makes for a pretty coloring, I think.
Second, for me the beets were neither tasty nor crispy. In a do-over, I wouldn’t have made them. The sweet potato chips, however, were THE BEST. I couldn’t stop eating them.
Third, know that it is very difficult to slice spuds and beets down to the proper size (1/16 of an inch) without a machine, which I didn’t have. So most of my chips weren’t perfect circles, but the ones that were imperfect, but very thin turned out the best.
Lastly, serve hot!