We love chips in my household, especially tortilla chips. On a recent trip to a local grocery store they had a sweet potato chip station set up. My toddler loved watching all the chips being made and of course we went home with a bag. He loved them! It got me thinking about other vegetable chips that I have enjoyed, like sweet and purple potato chips. I decided to give oven baked crispy sea salt vegetable chips a try. First, I had to address slicing the vegetable evenly and with a toddler in the kitchen a mandolin was out of question. Luckily my food processor came with a slicing blade that I could clip in and protect his little hands. He LOVED feeding all the vegetables into the tube. After making the chips a few times I realized that the potatoes will bake pretty quickly and should be on it’s own baking sheet, while the others, including the golden beets and turnips bake on their own sheet. It must be the differences in starch level that causes the baking difference. No matter what the vegetables also need to be in a single layer and not overlap too much.
You can really be creative with this process since sea salt and olive oil are all you need to dress the vegetables. So enjoy adding this healthy snack to your daily routine and have fun making them too!
Recipe Inspired by: Super Healthy Kids