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Apple Chips

Thin and crispy Apple Chips made in the microwave!
From: diethood.com

Apples, washed and dried

optional: light brown sugar and cinamon to dredge before cooking Cut off the ends of an apple, core out the middle (I don't), and thinly slice into 1/8-inch rounds.

This is best done with a Mandoline Slicer, but you can also use a sharp knife.

Line a microwave safe plate with parchment paper.

Place a few apple slices on parchment paper in one single layer. (You will have to do this in batches.)

Microwave for 4.5 to 5 minutes, or until edges of apples start to curl up. All microwaves are different; start watching the apples at about the 4-minute mark until you can determine the proper time needed to bake the apples in your microwave.

Flip each slice and continue to microwave for 30 seconds to 1 minute, or until edges are crisp.

Remove from microwave and let stand 10 minutes, or until crispy and dry.

Serve immediately.

Alternatively, bake in an oven for 2 hours at 225F, turning occaisionally.

Baked Banana Chips

From: momables.com

You can use as many bananas as you need- I used 3. Slice the bananas very thin (about 1/8"). Place banana slices on a baking sheet that has been lined with parchment paper. Brush the slices with lemon juice that has been mixed with a little water, and sprinkle with kosher salt and cinnamon. This coating will give it a crisp “chip” texture.

Bake at 250 for approximately 1 1/2 hours, flipping the banana chips over halfway through. The long baking time is necessary, because at this temperature the oven will act more as a dehydrator than an oven. Plus, you will love the sweet banana and cinnamon aroma that will fill your house! Baking times will vary depending on how thick you slice your bananas and how crispy you prefer your banana chips to be.

Remove the baking sheet from the oven and let the chips cool. They may be soft right when they come out of the oven, but will harden more as they cool.

This is a great and quick snack for little fingers, and also a great addition to any lunch!

Daikon Radish Chips

From: floridacoastalcooking.com

1 Daikon radish, sliced thinly (a mandolin will yield the best results)
Olive oil spray
Coarse sea salt, fresh ground pepper, garlic powder, to taste

Preheat broiler. Spray a baking sheet with olive oil and lay the radish slices down. Spray the tops with olive oil. Broil for 5-8 minutes until just beginning to brown. Flip and broil second side 5-8 minutes. Season with salt, pepper and garlic powder.

Watch the radish closely under the broiler to ensure they do not over brown. Cooking times will vary with thickness of radish slices and proximity to heating elements.

Baked Beet Chips

From: acozykitchen.com. Adapted from Martha Stewart.

4 medium beets
2 teaspoon extra-virgin olive oil
Sea Salt

Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.

On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle with a small amount of sea salt.

Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color. Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.

Broccoli Chips

A clever way to make use of the broccoli stem that so many of us toss in the trash.
From: keepitsimplefoods.com

Broccoli stems sliced into thin coins (as many as you like)
1 cup panko bread crumbs
a shallow bowl of egg wash (1 egg plus a splash of milk whisked together)
A good dash of salt, onion powder, and cayenne pepper (mix this in with the panko crumbs)

Preheat oven to 350 degrees. Slice the broccoli stems into thin coins.

Prep your egg wash and panko mix (panko crumbs + spices).

Dip the coins into a bath of egg wash and then coat them in the panko mix. Next, place them on a cookie sheet and bake for about 10 minutes until coins are tender and fragrant.

You could fry these up just as easily. I tried both and honestly, preferred the taste and crunch of the baked version. Plus, the baked are leaner.

Pull the chips out of the oven when they look like this.

Serve them up hot and pop them like chips. They are crunchy and tender and have great flavor from the panko and spices. They are perfect to munch on when you’re prepping dinner.

Radish Chips

From: simplecomfortfood.com Approximately 20 radishes, cleaned and ends trimmed
1 tbsp olive oil
1 tsp curry powder
1/4 tsp tumeric powder
1/4 tsp garlic powder
1/4 tsp paprika
generous pinch of salt
pinch of cracked black pepper

Preheat your oven to 350 degrees.

In the meantime slice your radishes approximately a 1/4 inch thick, adding them to a microwave safe bowl. When you are done slicing, cover the bowl with plastic wrap and place in the microwave for about 40 seconds to soften them up.

Remove the plastic wrap, drain any liquid, and add them to a larger bowl.

Add the olive oil, and seasonings. Mix well to coat all of the radishes.

To a baking sheet lined with parchment paper, add the sliced radishes. Cook for approximately 15 minutes, then take out and flip, reduce the heat to 225 and cook for another 20 minutes.

Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you need. Remove from the oven, plate and serve.

The great thing is that my kids had a major interest in them when I removed them from the oven. My oldest who is always suspicious of new food shunned away, but the other two dug right in and really liked them.

Sweet, and slightly bitter, these were a pretty fun snack and would be great mixed into trail or chex mix.

Roasted Brussels Sprouts Chips

From: popsugar.com

10 brussels sprouts
1 tablespoon olive oil
1/4 teaspoon kosher salt

Preheat oven to 350°F.

With a paring knife, cut off the bottom tip of each sprout. The outer leaves will fall off. Trim a tiny bit more off the bottom so more leaves fall off. Continue until you've removed all the leaves. Toss the leaves with the oil, and lay them in one layer on a rimmed baking sheet. Sprinkle with salt.

Roast seven to 10 minutes, until leaves are lightly browned and crisp.

Baked Zucchini Chips

From: vittlesandbits.blogspot.com

1 zucchini
canola cooking spray
seasoned salt, or other seasoning(s) of your choice

Preheat oven to 225F. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.

Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.)

Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however - use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It's better to end up underseasoning and add more later.)

Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash).

Baked Butternut Squash Chips

This recipe uses only the necks of the squash, so you can reserve the base of the squash for a soup or salad.
From: acouplecooks.com

2 butternut squashes with long necks
Parmesan cheese
Olive oil
Kosher salt

Preheat the oven to 375°F. Bring a large pot of salted water to a boil.

Cut the necks of the squashes off of the bases, and peel each neck. Using a sharp knife or mandoline, slice each squash into thin slices, about 1/8th of an inch thick.

Drop the slices into the boiling water and boil for 2 minutes (this allows the squash to become crispy when baked). After 2 minutes, carefully drain and rinse the slices until they are cool to the touch. Pat the slices dry with a towel to remove excess water.

Cover two baking sheets with parchment paper and place the slices on top, taking care that the slices do not touch. Brush the slices with a bit of olive oil, sprinkle with kosher salt, and top with finely grated Parmesan cheese.

Bake the chips until crispy, about 15-20 minutes. Watch carefully and remove the chips once they turn brown and crispy – the timing for your oven may be shorter or longer. You may need to remove the chips in intervals, depending on the evenness of the slice thickness and oven heat.

Alternatively, you can microwave the chips; each batch takes about 10 minutes on high power.

Once cooled, store the chips in an airtight container for up to one week.

zucchini chips

2 tbsp. olive oil

After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.

Spray/brush with oil

Bake at 225F for 2+ hours until they start to brown and aren't soggy and are crisp.

Crispiest Potato Chips

Keys to great chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.
From http://www.bonappetit.com/recipe/crispiest-potato-chips Serves 6

1 1/2 pounds russet or purple potatoes
1/2 cup distilled white vinegar
Vegetable oil (for frying; about 8 cups)
Kosher salt or flavoured salt (salt.html)
special equipment
A deep-fry thermometer

Slice potatoes about 1/8” thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with 1/2 cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.

Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.

Working in 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.

DO AHEAD: Potatoes can be fried 6 hours ahead. Keep at room temperature.