We know you are all experts when it comes to making potato chips (even in the micro wave) and that home-made chips are undeniably superior to the store-bought ones. But wouldn’t you like a change from all those potatoes? Why not go one step further and make home-made vegan chips from fruit, vegetables or simply from other types of root vegetables? There are heaps of alternatives, starting from those most of us are already familiar with – who hasn’t already tried courgette chips? – to the more unusual, such as daikon or radish chips. We have picked out a few to tempt you.
Here are our suggestions for some vegan chips that are a lot more fun than ordinary potato chips.
KEEP IT GREEN
In America kale chips are all the rage. Kale is low in calories and high in nutrients and it can also be cooked in the oven: just put the leaves on a baking tray and season with extra virgin olive oil and salt (a pinch of chilli pepper also goes down well), and roast in a hot oven until they are delightfully crisp. Easy and healthy.
LONG LIVE BETA-CAROTENE
Image: Moodie Foodie
The pumpkin season has come and gone but this is a recipe to take note of now for next Autumn. Using a mandolin slicer, cut your pumpkin into very fine slices, flavour with rosemary and place in the oven. Orange power: cut into very fine slices with a potato peeler, carrots also become unusually shaped chips. For dipping into a yogurt sauce.
POTATOES WITH A DASH OF JE NE SAIS QUOI
Image: Salad in a Jar
Why make chips with the same old boring potatoes when the there are so many alternative root vegetables to choose from? First of all, sweet potatoes which, as well as being delicious, are also nutritionally superior to “ordinary” potatoes. And what about purple potatoes, for adding a note of colour to your table. As always, it is up to you to decide the ideal thickness: when cut finely they become very crisp, when thicker they have a softer consistency.
A CRAVING FOR SOMETHING SWEET
Who says chips have to be salty? Whether micro-waved, oven-roasted or fried, both bananas and apples make a healthy, convenient and delicious snack. And for those who have no problems with their glucose levels, dip them (before or after cooking) in syrup, water and lemon with a generous dusting of cinnamon.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look