Ditch The Chips
Beet Chips
Photo by Rohan Bajaj
Prep Time: 3 minutes
Cook Time: 3-5 minutes
Total Time: 6-8 minutes
Servings: 1
Ingredients:
1 large beet, thinly sliced
1 teaspoon extra virgin olive oil
½ teaspoon salt
Directions:
1. Thinly slice the beet and coat with olive oil.
2. Take a microwave-safe plate and arrange beet slices in a single layer.
3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp).
4. Remove chips from plate, and toss with salt. Let cool and enjoy!
Carrot Chips
Prep Time: 2 minutes
Cook Time: 1-2 minutes
Total Time: 3-4 minutes
Servings: 1
Ingredients:
2 medium carrots, thinly sliced
1 teaspoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
Photo by Rohan Bajaj
Directions:
1. Thinly slice the carrots and coat in olive oil.
2. Season with salt and pepper and distribute them on a microwave-safe plate. Make sure they are single layered.
3. Put in the microwave for 30 seconds, and flip on the other side. Cook until they become crispy.
Zucchini Chips
Photo by Rohan Bajaj
Prep Time: 3 minutes
Cook Time: 3-5 minutes
Total Time: 6-8 minutes
Servings: 1-2
Ingredients:
1 large zucchini, thinly sliced
1 teaspoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
Directions:
1. Thinly slice the zucchini. Make sure they are not too thick; otherwise they will not become crispy.
2. Coat zucchini in olive oil and season with salt.
3. Place the zucchini slices on a microwave-safe plate.
4. Cook the zucchini slices on high for about 4-5 minutes, or until the zucchini chips become crispy.
Sweet Potato Chips
Prep Time: 3 minutes
Cook Time: 3-4 minutes
Total Time: 6-7 minutes
Servings: 1-2
Ingredients:
1 large sweet potato, thinly sliced
1 teaspoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
Directions:
1. Cut off ends of sweet potatoes and thinly slice.
2. Coat sweet potatoes in olive oil, salt and pepper.
3. Place sweet potatoes in a single layer on a microwave-safe plate.
4. Microwave on high power for 3 to 4 minutes or until crispy but not browned.
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View the original post, Ditch the Chips, on Spoon University.