Crispy Spicy Vegetable Chips
2 servings
30 minutes
Crispy spicy vegetable chips are a modern take on traditional snacks inspired by American cuisine. They combine the rich sweetness of sweet potatoes with the spicy heat of dried chili peppers, creating a harmonious blend of textures and flavors. Light sea salt enhances the natural sweetness of the vegetables, while baking in the oven makes them crispy without excess oil. These chips are perfect as a standalone snack or as an accompaniment to dips and sauces. The simplicity of preparation makes them accessible for anyone seeking a healthy and tasty snack. A great alternative to traditional potato chips, this recipe delights with its rich flavor, healthy ingredients, and appetizing crunch.
1
Preheat the oven to 150°C. Line 3 baking sheets with parchment paper.
2
Use 2 small sweet potatoes peeled. Slice the vegetables into 3 mm thick pieces using a mandoline or a very sharp knife (you should have 4 cups of sliced vegetables).
- Sweet potato: 2 pieces
3
Pour 1/2 tsp of oil on each baking sheet and spread it with a brush. Arrange the vegetable slices on the sheets so that they do not touch each other. (Do not mix different types of vegetables on one sheet). Brush the vegetables with the remaining oil and sprinkle with salt. Place the spices in a small fine sieve and sprinkle them over the vegetables while gently shaking the sieve.
- Vegetable oil: 3 teaspoons
- Sea salt: 0.8 teaspoon
- Dried chili peppers: 0.8 teaspoon
4
Place the trays in the oven and bake for 20-30 minutes, turning the trays every 7-10 minutes, until a golden crust forms on the edges of the vegetables or they dry out. (To check, take 1 piece from the tray, let it cool for 30 seconds, and assess how crispy it is). Remove the tray, let it sit for 1 minute, then place the vegetables in a large bowl or leave them to cool on the tray.