Baked Veggie Chips | The Jewish Week | Food & Wine

Baked Veggie Chips

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Baked Veggie Chips

Courtesy Jennifer Smith

Servings & Times
  • 1 batch

2 lbs carrots, apple, kale, sweet potato or beets

2-3 tbsp olive oil (to coat, not drench, the veggies)

2 tsp sea salt

1 tsp ground cumin

1 tsp ground cinnamon

  1. Preheat oven to 425 degrees. Line several baking sheets with parchment paper.
  2. Trim stems off veggies. Starting on the thickest end, cut diagonally to create long slices.
  3. Place veggies in a bowl and add oil, salt, and spices. Toss to coat.
  4. Lay veggies in single layer on baking sheets.
  5. Roast 12-15 minutes, or until edges start to curl up and crisp. Flip the chips over and bake another 5-8 minutes.
  6. Once cool, store in airtight container up to two weeks.