• Vegetable Chips

    If you guys haven’t made these by now, you’re going to love them!  This recipe comes from Chef Tyler Florence that was published in Organic Gardening Magazine Vol. 59.

    Vegetable Chips

    • 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 olive oil


    1.  Place a rack in the center of oven and preheat to 250 degrees. 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 slices in a single layer on baking sheets and brush with olive oil.

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

    4.  Let them 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.

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