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With football season here, people are turning their attention to game day preparations. With hours of football every Sunday (and more on Monday and other game nights), hungry fans need to have their food ready.
Potato chips are always a popular snack. They are readily available everywhere, in multiple flavors, textures, and preparation methods. They are also a powerful combination of cheap and super addictive.
The problems with potato chips are equally obvious, including high calorie content and high sodium. They may leave you feeling extremely full, and not in a good way.
Homemade veggie chips are a great, tasty alternative. Not only are they delicious, but they also come with some important health advantages (including many fewer disadvantages). They are also remarkably easy to make. Root vegetables work exceptionally well for homemade veggie chips, and the fall is a great season for root vegetable.
For almost every version of homemade veggie chips, the process is pretty simple: clean the vegetables, prepare chunks or thin slices, coat in oil and spices, and put them in the oven to bake until crispy. Often, they turn out crunchier than potato chips and are equally addictive.
Here are some veggie chip ideas, which are adaptable for many other vegetables too.
Sweet Potatoes: We may as well start with the obvious, but sweet potatoes make especially tasty veggie chips. Cut them into chip-like slices, add a bit of olive oil and salt, and pop them in the oven at 250 degrees for approximately two hours. Flip them half way through—and that’s it! Cooking them at a higher temperature will speed up the process, but will also require more attention and may not yield even crisping.
You might consider doing the same thing with zucchini.
Carrots: You can make carrot chips the same way as you would sweet potatoes. Another approach is to use a Y-peeler, which will yield bigger strips, which will also cook very fast—especially if you increase the temperature to 350 degrees. If you increase the temperature, make sure to check actively, because thin strip of carrot may need only 5-10 minutes to bake.
Kale: For many people, kale is not a very appealing, because it seems so tough for something that looks like lettuce. But kale is great for making chips, which come out super crispy. Coat the kale with some salt and a little oil, and cook for 5-10 minutes at 350 degrees.
Chip Equivalents: There are lots of great root vegetables, as well as other vegetables, which can be turned into near chips. It is simply amazing how tasty Brussel sprouts are when baked, coming out crispy on the outside, and they are and can be as addictive as chips.
You can also create amazingly finger foods with baked cauliflower (add paprika or chili powder for terrific zing), and baked beets (but be sure to have napkins on hand to avoid purple fingers).
If you are looking for Philadelphia-area catering services for an exceptional game day event, be sure to give Jerry’s Kitchen a call.