Veggie Chips
These veggie chips are a great alternative to fresh vegetables. They are perfect for complimenting your favorite dip or spread. The key is to slice the vegetables as thin as possible. Gluten and allergen free homemade veggie chips are an economical and tasty substitution to store bought crackers and chips!
Potatoes, carrots, sweet potatoes or parsnips cut into thin disks
Corn oil
Spices (Sea salt, cayenne pepper, paprika, garlic powder, fresh rosemary – diced)
Slice the vegetables very thin (use a mandoline or food processor – if available). Heat the oil in a deep-fat fryer or large pan to 350-375 degrees F.
Add the veggie slices and deep fry until golden brown. Remove and drain well on paper towels. Sprinkle with spices to taste. Store in an air-tight container once thoroughly cooled.
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