I know you’re thinking why make your own when a packet from the shop is so cheap. Potato chips may be but the vegetable ones aren’t, or they aren’t here in Australia.
I make potato, sweet potato and beetroot chips, I know other root vegetables are done but my lot just won’t eat them, ok hubby is the fickle one.
Preheat oven to 180-190*C
Thinly slice your vegetables, if you have a mandolin slicer all the better. Pop in a bowl.
It’s up to you if you peel your potatoes. For me it depends on the potato I have at that time.
Drizzle the vegetables with a little olive or vegetable oil and mix (hands are best) so that the slices are coated.
Lay each chip flat in a single layer on a wire mesh rack, sprinkle with a little salt, other seasonings or herbs.
Put the wire rack on a tray and pop in the oven for about 10-15 mins, turn over, resalt or reherb the new top side and pop back in the oven for another 10-15 mins.
Keep checking and turning/rotating so they don’t burn, turn down oven a little if they do.
Let cool to crisp up before eating.
My oven cooks faster at the front than the back so I have to also rotate my tray (I need a new oven).
Don’t get carried away with slicing your vegetables, a large potato goes a long way.
I only do what I want for that time as they are best eaten fresh …. but they don’t last very long.
If you are single and have a toaster oven this will still work. This is so much cheaper if you only want a few to munch on.
Do some potatoes work better than others, probably but I use what I have on hand as the chips are usually a last minute, I want some now kinda thing!
These are my potato chips.