When it comes to snacking, I absolutely love me some savoury treats, and you know what’s a real winner? Homemade root veggie chips! I can’t get enough of these babies. These chips are also fantastic as snacks for the kids after school, and the best part is, they’re healthy compared to some of their other snacks!

My all-time favourites? Taro and sweet potatoes, hands down! They’re like the dynamic duo of the root veggie world. They’ve got that perfect combination of crunch and flavor that makes snacking an absolute delight. Give ’em a try; I promise you won’t be disappointed!

A Slice of Snack Heaven

I love my new Thermomix cutter; it’s become my kitchen sidekick, and it’s made turning these ordinary root vegetables into crispy, golden delights a breeze. The delicious smell makes it hard to resist eating it straight from the oven.

Aside from having to wash and peel, making these chips was so easy and effortless. After slicing the veggies, I soaked the taro slices in salt water for around 30 minutes. You see, taro can turn on you pretty fast, so the salt water bath is key to keep them fresh and pristine and it also adds a nice touch of flavour while getting rid of any gooey stuff. After the soak, a quick pat-down with some paper towels, and they were good to go. Onto the baking tray they went with a little sprinkle of my Kanel Spices’ Holy Grail Garlic Salt. I used a conservative amount because I wanted to avoid excess moisture extraction due to the salt. About 15 minutes in the oven did the trick – the edges got that perfect golden-brown, and they curled up just right. Once they were done, I sprinkled a bit more seasoning and gave them a good mix. 

Say goodbye to the hassle of slicing with this handy kitchen tool. Turn your favourite veggies into crispy, delicious chips. Just load your veggies, let the cutter work its magic, and in no time, you’ll have a batch of homemade chips ready to satisfy your snack cravings. It’s easy, efficient, and oh-so-delicious, a must-have for any snack enthusiast! If you’re searching for a snack that’s as fun to make as it is to munch on, look no further. Give these homemade savoury root vegetable chips a shot. They not only showcase the joy of cooking but also highlight the rewards of opting for healthier, homemade treats. Get ready for a snacking experience that’s both fun and delicious!

Chipping Away at the Sweet Truth: Are They Still Healthy?

When sweet potatoes and taro are turned into chips, they can still retain some of their inherent health benefits, but their nutritional profile and calorie content change compared to their raw form.

Here are some considerations:

1. Nutrient Retention: These root veggies are naturally rich in vitamins, minerals, and dietary fibre. When you make them into chips, some of these nutrients may be retained, especially if you bake them at a low temperature or use methods that minimize nutrient loss.
2. Calorie Increase: The process of making chips often involves frying or baking with added oil. This increases the calorie content of these root veggies. So, while they may still offer some nutrients, they become a higher-calorie snack.
3. Portion Control: Chip snacks can be calorie-dense, so it’s important to practice portion control. Eating chips in moderation as part of a balanced diet can help manage calorie intake.
4. Seasonings: The healthiness of sweet potato and taro chips can also depend on the seasonings used. Excessive salt or unhealthy flavourings can reduce their healthfulness.

In summary, these chips can still offer some nutritional value from the sweet potatoes and taros themselves, but they are generally higher in calories due to the cooking process. They can be a healthier alternative to traditional potato chips, especially if baked with minimal oil and seasoned moderately. However, moderation is key to enjoying them as part of a balanced diet.

Best Oils for Baking Vegetable Chips:

When making vegetable chips, especially if you want to preserve the natural flavours of the vegetables, it’s best to choose oils with neutral flavours and high smoke points. Here are some suitable options for both baking and frying vegetable chips:

Baking:

1. Vegetable Oil: Vegetable oil, such as canola or a vegetable oil blend, is a good choice for baking vegetable chips. It has a neutral flavour that won’t overpower the taste of the veggies.
2. Olive Oil (Light or Regular): Light or regular olive oil can work well for baking vegetable chips if you don’t mind a subtle olive flavour. Avoid using extra virgin olive oil, which has a stronger flavour.

Frying:

1. Canola Oil: Canola oil is an excellent choice for frying vegetable chips. It has a high smoke point and a neutral flavour, making it ideal for deep frying.
2. Peanut Oil: Peanut oil is another high-smoke-point oil that works well for frying vegetable chips. It adds a slight nutty flavour, which can complement the taste of some vegetables. However, it’s not my first choice due to allergy concerns.
3. Sunflower Oil: Sunflower oil is a versatile frying option with a high smoke point and a neutral flavour. It’s a good choice for a variety of vegetables.
4. Corn Oil: Corn oil has a high smoke point and a mild flavour, making it suitable for frying vegetable chips.

Ingredients:

• 1 taro, choose fresh taro root, known for its creamy texture and nutty flavour
• 1 sweet potato, choose fresh, firm sweet potatoes
• cooking oil – vegetable, canola or avocado for frying or olive oil if baking
• salt, to taste
• garlic salt, to taste
• You can also experiment with other seasonings like paprika, or chili powder for extra flavour.

Instructions:

1. Preparation: Wash and peel the sweet potatoes and taro. Ensure they are clean and free of any dirt.
2. Slice the Vegetables: Using a sharp knife, thinly slice the sweet potatoes and taro into uniform rounds or strips. Aim for consistent thickness to ensure even cooking.
3. Soak in Water: Place the sliced taro in a bowl of saltwater for about 30 minutes to prevent oxidation. Sweet potatoes do not require soaking.
4. Preheat the Oven or Heat Oil: If you’re baking the chips, preheat your oven to the desired temperature, typically around 400°F (200°C). If frying, heat your cooking oil in a deep fryer or a heavy-bottomed pot to around 350°F (175°C).
5. Drain and Dry: After soaking, drain the taro slices and pat them dry with paper towels to remove excess moisture.
6. Season: Place the sliced sweet potatoes and taro in a mixing bowl and drizzle them with a bit of cooking oil. Add salt or your choice of seasonings, and toss to coat evenly.
7. Baking or Frying: For baking, arrange the seasoned chips in a single layer on a baking sheet and bake until they turn golden and crispy, usually about 15-20 minutes, flipping them halfway through. If frying, carefully add the chips to the hot oil in batches and fry until they’re golden brown, then remove them using a slotted spoon and drain on paper towels.
8. Serve: Once your chips are cooked to your desired level of crispiness, serve them hot and enjoy!

Thermomix Instructions:

1. Preparation: Wash and peel the sweet potatoes and taro. Ensure they are clean and free of any dirt.
2. Set Up the Thermomix Cutter: Attach the appropriate slicing or cutting disc to your Thermomix cutter. The specific disc you choose will determine the thickness of your chips.
3. Slice the Vegetables: Cut the sweet potatoes and taro into manageable pieces that fit through the feeding tube of the cutter. Place them into the feeding tube and use the cutter to slice the vegetables. Make sure to exercise caution and follow the manufacturer’s instructions for safe use.
4. Soak in Water: Place the sliced taro in a bowl of saltwater for about 30 minutes to prevent oxidation. Sweet potatoes do not require soaking.
5. Preheat the Oven or Heat Oil: If you’re baking the chips, preheat your oven to the desired temperature, typically around 400°F (200°C). If frying, heat your cooking oil in a deep fryer or a heavy-bottomed pot to around 350°F (175°C).
6. Drain and Dry: After soaking, drain the taro slices and pat them dry with paper towels to remove excess moisture.
7. Season: Place the sliced sweet potatoes and taro in a mixing bowl and drizzle them with a bit of cooking oil. Add salt or your choice of seasonings, and toss to coat evenly.
8. Baking or Frying: For baking, arrange the seasoned chips in a single layer on a baking sheet and bake until they turn golden and crispy, usually about 15-20 minutes, flipping them halfway through. If frying, carefully add the chips to the hot oil in batches and fry until they’re golden brown, then remove them using a slotted spoon and drain on paper towels.
9. Serve: Once your chips are cooked to your desired level of crispiness, serve them hot and enjoy!