How do I make Veggie Chips?

Question

I went to visit the Amish and they had a bulk food store, where I bought a bag of Veggie Chips. They look like dried out Vegetables (Carrots, Green Beans, Zuchini, Squash, Red Onion, Parships, Potatoes, etc.), but they tasted more like Potato Chips with just a slight veggie taste. They are excellent and addictive and if I could figure out how they make them - I would be eating veggies all day long!

Answer 1

Baked Vegetable Chips Recipe


RECIPE INGREDIENTS


Mediterranean-style Chips:

2 tablespoons cooking oil

1/2 teaspoon garlic salt

1/4 teaspoon dried thyme, crushed

1/4 teaspoon dried oregano, crushed

1/8 teaspoon pepper

3 cups 1/4 inch thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)


Dilled Chips:

2 tablespoons cooking oil

2 cloves garlic, minced

1/2 teaspoon dried dillweed

1/8 teaspoon salt

3 cups 1/4 inch-thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)





RECIPE METHOD


FOR MEDITERRANEAN CHIPS: In a large bowl stir together the oil, garlic salt, thyme, oregano, and pepper. Add vegetable slices and toss gently till well coated. Arrange in a single layer on lightly greased baking sheets. Bake in a preheated 350 degrees F oven for 20-25 minutes, or till crisp and light golden brown. Serve warm.


FOR DILLED CHIPS: In a large bowl stir together the oil, garlic, dillweed, and salt. Continue as directed above.


Recipe reprinted by permission of Weldon Owen. All rights reserved

Nutrition Facts

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Makes 6 servings (3 cups total)
Facts per Serving
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Calories: 95 Fat: 5g Carbohydrates: 13g
Cholesterol: 0mg Sodium: 157mg Protein: 1g
Fiber: 2g % Cal. from Fat: 47% % Cal. from Carbs: 55%


Sweet Potato Chips Recipe:

Ingredients:
Vegetable oil for deep-frying
3 large sweet potatoes or yams(3 lb.), peeled
1 Tbsp. coarse(kosher)salt
1 tsp. paprika
1/8 tsp. cayenne pepper

Directions:
In large saucepan, heat 2 in. oil to 325 F. While oil is heating, in food processor or by hand, cut potatoes into 1/16-in. thick slices; fry in batches until browned, about 3 minutes, turning frequently, and allowing oil to return to temperature between batches. With slotted spoon, remove to paper towels to drain. In small bowl, combine salt, pepper and cayenne; sprinkle over warm chips.

Makes 16 servings.

Crispy Vegetable Chips Recipe:

Ingredients:
2 medium carrots, peeled
1 small parsnip, peeled
1 small sweet potato
1 small low- to medium-starch potato, such as red bliss or white creamer (do not use russets)
2 tablespoons olive oil, preferably extra-virgin
2 tablespoons yellow cornmeal
1/4 teaspoon freshly ground pepper


Directions:

Half-fill medium saucepan with water. Add 1 teaspoon salt. Bring to a boil. Cut vegetables into 1/4-inch slices.

Preheat broiler. Coat baking sheet with cooking spray. Blanch vegetables until barely fork tender, about 3 minutes. Remove with slotted spoon to medium bowl. Let cool for a few minutes.

Toss vegetables with oil, cornmeal and sprinkling of salt and pepper. Arrange vegetables in single layer on prepared sheet. Broil until lightly browned, 4 to 5 minutes per side. Serve warm.

PER Serving: 193 CAL; 3 G PROT; 7 G TOTAL FAT (1 SAT. FAT); 31 G CARB.; 0 MG CHOL; 23 MG SOD.; 4 G FIBER

Answer 2

I have never eaten Amish veggie chips so I can only guess what they taste like and how they were made.

This is what I do, perhaps it will taste the same.

Take your vegetables, carrots, swedes, turnips, Chinese radish etc and cut into strips. Blanch in plain water until still a bit crunchy. (like veggies in a stir fry)

Shock in cold water to stop from further cooking.

Next dry them very well with a paper towel, roll in your favourite seasoning mix and cook them in the deep fryer until they are done.

You can use beans, shelled peas, broccoli and other vegetables as well as apples and pears etc. Just be a little bit more careful when you blanch these as they can quickly overcook.

Answer 3

you could bake them or fry them season as soon as they come out! enjoy