Vegetable and mushroom chips
4 servings
30 minutes
Vegetable and mushroom chips are a refined alternative to traditional potato chips, offering rich flavor and a crispy texture. This recipe comes from European cuisine, where natural products and healthy snacks are valued. The light acidity of tomatoes combines with the gentle sweetness of carrots and bell peppers, while mushrooms add a subtle earthy aroma. Spices like basil, oregano, and cumin enhance the flavor with spicy notes. These chips are perfect as a standalone snack or as an accompaniment to dips. They are great for everyday munching or festive tables, delighting the eye with their variety of colors and shapes.
1
Preheat the oven to 180 degrees. Wash the vegetables (peeling them is optional) and dry them. Slice the vegetables into circles or wedges as thinly as possible (1.5–2 mm).
- Young zucchini: 1 piece
- Sweet red onion: 1 head
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Champignons: 5 piece
- Tomatoes: 2 pieces
2
Do not wash the mushrooms (champignons), remove the skin from the cap and stem with a knife. Slice them. Don't be afraid of short-term heat treatment. Champignons can actually be eaten raw.
3
Place vegetable slices in a sealed plastic bag, pour about 2 tablespoons of oil into it, close the bag and gently shake to coat the vegetable slices with oil without breaking them.
- Extra virgin olive oil: 2 tablespoons
4
Lay the slices in a single (!) layer on a parchment-lined baking sheet and season with spices. Add salt if desired.
- Salt: pinch
- Dried basil: pinch
- Dried oregano: pinch
- Ground cumin (zira): pinch
- Ground black pepper: pinch
5
Place the baking tray in the preheated oven and bake until crispy for about 20 minutes (the edges will start to dry out and curl). Flip once.
6
Cool the ready chips on a baking sheet for 5 minutes and serve as a snack.