Vegetable chips such as kale chips are easy to make. You can even make gourmet chips using vegetables and seeds like flax or buckwheat.
Chips are a great snack especially raw homemade chips. Raw Chips can be made with various vegetables, spices, and seeds to make tasty gourmet chips.
One of the easiest chips to make is kale chips which are so much healthier than most other chips. Not only would you get a great treat, but a serving of green vegetables.
You can also bake your kale chips at a much lower temperature in your oven to preserve as much nutrition as possible. You would just have to adjust the cooking time.
You will need a dehydrator in order to make raw homemade chips unless you happen to have an oven that goes to a temperature lower than 116 degrees F.
To make thinly sliced potato chips or zucchini chips, you will need a mandolin which will ensure even slices of your vegetables. It also makes it much easier to make a thinly sliced chip.
A Vitamix or other high speed blender makes a great aid for making your gourmet chips. Blend up as many vegetables as you desire and mix with soaked or ground flax seeds as well as sprouted buckwheat for a more textured chip.
Some popular choices for making chips are carrots, onions, garlic, sweet potatoes, kale, zucchini, red bell peppers, tomatoes, cilantro and parsley.
You can flavor your chips with sea salt, pepper, lemon juice, spices, and even olive oil.
So basically this recipe calls for soaked flax seeds that will get blended up with the fruits, vegetables, and spices.
She soaks her flax with a 1 cup of flax seeds to 2 cups of water ratio. Soaking flax for at least 2 to 4 hours is what is recommended by most people. This helps it to be a little more digestible.
Flax is a great binder and will help hold chips together - its also very low carb.
You can change this recipe by using other spices and even another oil such as coconut oil. Cumin or cinnamon may be an interesting choice for spicing up your vegetable chips.
You can also bake these chips - if the raw version is too hard on your digestion.
Peel the skin off your sweet potatoes, thinly slice preferably with a mandolin, and put into a glass bowl.
Cover water above potatoes by a few inches and add the whey. Stir whey around and then soak for at least 8 hours or overnight.
Dump the soaking water and rinse sweet potatoes a couple of times to remove excess starch. Lay the sweet potatoes on "non-bleached" paper towels or a clean kitchen towel to remove excess water.
Melt your coconut oil over very low heat and add enough to coat your sweet potatoes, but do not drench them in oil - a light coating is perfect.
Lastly add your seasonings or herbs. I do not like to use salt and prefer using herbs, spices, or even spirulina.
Bake in oven at 350 degrees for 10 to 20 minutes - flipping chips over midway. You can use parchment paper or some sort of lining to prevent any oil from dripping.
Just be sure to watch them carefully so that they don't burn.
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