How do I make those vegetable chips?

Like potatoe chips but vegetable.

8 Answers

  • 1 decade ago
    Best Answer

    Vegetable Chip Medley:

    These crisp, delectable chips, which have more vegetable flavor and a lot less oil than commercial versions, cook quickly in the microwave. They can also be baked in a 250° oven for about 45 minutes. A mandoline, available at kitchenware stores, makes slicing easy.

    1 small sweet potato, peeled and sliced crosswise 1/16 inch thick

    2 medium unpeeled red potatoes, sliced crosswise 1/16 inch thick

    3 large radishes, sliced 1/16 inch thick

    1 small butternut squash, narrow end only, peeled and sliced crosswise 1/16 inch thick

    1 large thick carrot, sliced crosswise 1/16 inch thick

    1 small boniato (batata), optional, peeled and sliced crosswise 1/16 inch thick

    1 small yuca (cassava), optional, peeled and sliced crosswise 1/16 inch thick

    Vegetable cooking spray


    1 ripe plantain, peeled and sliced crosswise 1/16 inch thick

    1. Blanch the sweet potato slices in a large saucepan of boiling water for 1 minute. Transfer to paper towels and pat dry. Blanch all the remaining vegetables except the plantain, one vegetable at a time; pat dry. Keep the vegetables separate after blanching.

    2. Lightly coat a large microwave-safe plate with cooking spray. Arrange the sweet potato slices, without overlapping, on the plate and season with salt. Microwave on high for 5 minutes. Toss the slices and cook for about 2 more minutes, or until crisp. Spread the chips on a platter to cool, then transfer to a bowl. Repeat with the remaining blanched vegetables, cooking each vegetable separately until the slices stiffen, about 7 minutes per batch. Spray the plate before cooking each batch.

    3. Arrange the plantain slices on the sprayed plate and microwave for about 6 minutes, or until beginning to brown. Let cool. If necessary, microwave for 1 to 2 minutes longer, until crisp.

    Make Ahead: The chips can be stored in an airtight container for up to 1 week. Recrisp them in a 250° oven.


  • 1 decade ago

    First, put vegetable oil in a frying pan, and dice the vegetables into the oil, then slice potato into thin pieces and mix it with the oil. Afterwards. Dry it off in the fridge, and then wait 10 minutes. Refry them again, and then, serve it with a wide-spread napkin on a plate.

  • Anonymous
    1 decade ago

    I would think the same way that you make potato chips. Use sweet potatoes, carrots, maybe squash peel and slice thin and either bake or deep fry them.

  • 1 decade ago

    EASY!!! Take a grater and slice veggies thin and then bake them at 350 degrees farenheight on a cookie sheet. Then when fully crisp to your likeness salt them and ENJOY!!!!

    Source(s): Culinary student
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  • 1 decade ago

    potatos are vegetables, so make potato chips, simple.

  • 1 decade ago

    Thin slice veggies, deep fry, and cover with salt/spices.

  • 1 decade ago

    Here's a recipe I may even try making...

  • 1 decade ago & type in whatever you want to make and theres tons of recipes

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