Vegetable Chips without sunflower oil – gluten free
I was sitting on the couch watching a movie when I started craving a snack. In the cupboard, I only found some ready-made chips that my partner enjoys, but I can't eat them. That's when I got the idea to make my own chips! I headed to the kitchen and prepared a mix of potato, sweet potato, and carrot chips. After tossing them with a little extra virgin olive oil, I popped them on the grill. In just 25 minutes, the first batch was ready and they were absolutely delicious!
Equipment
- blender or mandolin for chip-shaped cuts
Ingredients
- 2 potatoes
- 2 sweet potatoes
- 1 carrot
- olive oil
- sea salt
Instructions
- Peel the raw vegetables.
- In a blender or mandolin, we cut our vegetables into chips, and throw them all together in a large bowl.
- Pour in the olive oil and stir until it is evenly distributed.
- Arrange the chips on baking sheets lined with non-stick paper, ensuring they are spaced apart so they do not overlap.
- Note: they need to be cooked at a low temperature in the oven for a long time to dry out and become crispy.
- Bake in a preheated oven at 140-150 °C in air, for about 25 minutes or until lightly browned and crispy.
- Remove from the oven into a bowl and sprinkle with a little sea salt.Note: Sea salt is optional! The chips are delicious even without it.
