• Don Lichterman

Chips & Onion Dip is the Recipe of the Week...

Crispy Baked Vegetable Chips

Pep time: 20 MINUTES - cook time: 40 MINUTES - total time: 1 HOUR


These Crispy Baked Vegetable Chips come together in just 30 minutes, and are the perfect crunchy snack for lunch boxes or movie nights.


Ingredients

  • Sweet potatoes, red or golden beets, zucchini, summer squash, taro, rutabaga, white potatoes, or a combination thereof

  • Fine sea salt

  • Avocado oil

Instructions

  1. Preheat oven to 300°. Line two baking sheets with parchment paper, and set aside.

  2. Scrub clean vegetables, and then peel, if desired (I usually leave the peels on everything except for taro and rutabagas). Using a mandolin, slice the vegetables into thin slices.

For Veggies with High Water Content (beets, zucchini, summer squash):

  1. Lay the veggie slices in one layer on paper towels. Sprinkle liberally with sea salt. Set aside and allow to sweat out excess moisture for 15 minutes.

  2. When 15 minutes is up, use paper towels to dab off the extra moisture. Transfer to the prepared baking sheets in one layer, then brush or spray with avocado oil

  3. Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans (including switching racks). Bake an additional 15 minutes, then rotate again. Bake an additional 5-10 minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others—remove those as they finish.

For Veggies with Low Water Content (sweet potatoes, taro, rutabaga, white potatoes):

  1. Place the vegetable slices in a large bowl, add in enough oil to lightly coat all slices, and toss to coat. Make sure all sides of each slice are well-coated.

  2. Place the chips in one layer on the prepared baking sheets. Sprinkle lightly with the sea salt.

  3. Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans (including switching racks). Bake an additional 15 minutes, then rotate again. Bake an additional 5-10 minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others—remove those as they finish.

Notes

  • You want to slice your veggies as thinly as the mandolin will go without the veggies being paper thin/see-through. On my mandolin, this is the second thinnest setting.

  • All these chips will crisp up even more when cool, so don’t worry if they are a bit floppy still when you take them out. This is especially true with zucchini, summer squash, and beets.

Nutrition Information: SERVING SIZE: 1 cup Amount Per Serving: CALORIES: 79TOTAL FAT: 0.9gSATURATED FAT: .2gCHOLESTEROL: 0mgSODIUM: 151mgCARBOHYDRATES: 16.6gFIBER: 3.5gSUGAR: 6gPROTEIN: 2.7g


Recipe by Cassie Johnston

French Onion Dip

Prep Time: 10 mins - Serves 4

This French onion dip is creamy, tangy, and packed with umami flavor! Served with potato chips or veggies, it's a fantastic appetizer or snack. If you don't already have caramelized onions on hand, note that you'll need to budget around 90 minutes to make them and allow them to cool before mixing up the dip.


Ingredients

  • 1 recipe Cashew Sour Cream

  • 1/2 packed cup chopped Caramelized Onions*, chilled or at room temperature

  • 1/4 teaspoon onion powder

  • 1/2 teaspoon sea salt

  • Freshly ground black pepper

  • 2 tablespoons chopped chives

  • Potato chips, for serving

Instructions

  • In a small bowl, stir together the cashew sour cream, caramelized onions, onion powder, salt, and several grinds of pepper. Cover, and chill for one hour.

  • Top the chilled dip with the chives and serve with potato chips.

Notes *From about 1 onion. It’s easier to make the whole batch and have extra than to cook just 1 onion. Caramelized onions will keep in an airtight container in the fridge for up to a week. You can also freeze them for up to 2 months.





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