Bag of chips are a favorite snack for many children. And when a child asks for “something crunchy,” it’s hard to refuse. But store-bought chips are full of fat, salt and all sorts of chemicals. Instead of banning it, it is better to make homemade vegetable chips. They are just as crispy, but without harm to the body.
Ingredients:
sweet potato – 1 pc.,
carrots – 2 pcs.,
beets – 1 small,
salt – 1/4 tsp,
ground cumin – 1/2 tsp,
garlic powder – 1/2 tsp,
ground black pepper – a pinch.
How to cook:
- Wash the vegetables thoroughly, peel and cut into very thin slices.
- Dry with a paper towel. The drier, the crispier the chips.
- Mix the spices in a bowl, sprinkle over the vegetables and stir gently.
- Place the slices in a single layer on the parchment paper, without overlapping each other.
- Bake at 100-110°C for 1.5-2 hours, turning once halfway through.
- Ready chips should be light, dry and crispy.
These chips are not just healthy, but also surprisingly tasty. You can eat them as a snack, add them to salads, or take them on the go.
Bon appetit!
