Chef Mom

Make your own veggie chips and you can control the salt, oil and method of cooking. Try the following recipes for crispy, crunchy baked vegetable treats that the whole family will love.
 
Potato Chips
The standard vegetable chips, potato chips have a long and beloved history on the American table, next to hamburgers, onion dip and deli sandwiches. Make your own by starting with any variety of potatoes, such as Yukon Gold or Red Fingerling. Scrub them clean, leaving the peeling on, and then slice them as thin as possible – making sure all the slices are about the same thickness. Rinse and soak the slices in water for one hour, then dry thoroughly. Traditionally, potato chips are fried in vegetable oil, but you can bake them for a healthier version. Simply toss the slices in 1 tablespoon vegetable oil per potato, sprinkle with salt and pepper and then bake at 400 degrees until golden brown, about 15 minutes. This recipe also works well with sweet potatoes; try them with a mix of chili powder and cumin for a spicy treat.
 
Beet Chips
The pretty fuchsia pink of fresh beets turns a rich purple when they are baked into crispy chips. Cut two large beats into slices that are 1/8” thick, then place on a greased baking sheet. Brush the beets with a light coating of olive oil, and then bake at 325 degrees for about 45 minutes.
 
Carrot Chips
Crunchy carrots get their flavors popped when baked into crispy orange treats. Slice two large carrots as thinly as possible, then place into a bag or bowl and toss with 2 tablespoons of olive oil and a good sprinkle of sea salt. Arrange slices in one layer on a greased baking sheet and cook for about 35 minutes at 275 degrees, checking often towards the end to make sure that nothing burns!
 
Kale Chips
Haven’t you heard? Kale is the new beef. Try yours in crispy chip form and discover a whole new world. First, find a nice fresh batch of kale, and then wash and dry it thoroughly. Remove the leaves from the tough steams, tearing them into bite-size pieces. In a large bowl, add the kale leaves plus 3 cloves of finely minced garlic and 2 tablespoons of olive oil. Toss to coat all the leaves thoroughly, and then place the kale in a single layer on a greased baking sheet. Bake for 30 minutes at 275 degrees, until the leaves are brittle and crispy to the touch. Add salt and pepper to taste if you would like.
 
Green Bean Chips
Green beans make long, crispy treats when you bake them – so much fun to eat! First wash and prepare your green beans by snapping off both ends, then dry them all well. Spread them on a greased baking sheet and drizzle with 1 tablespoon of olive oil for each cup of beans. Sprinkle with salt and pepper, then cook for 30 minutes at 400 degrees, stirring every ten minutes until crispy.

1. Melt the butter in a small dish. Add the peanut butter and mix well.
2. In the mug, mix together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the chocolate chips.
3. Put in the microwave for 1-2 minutes or until desired doneness is reached (all microwaves are different so you might have to experiment a little. I only do it for about 1 minute). Top with peanut butter pie mousse and hot fudge.

Peanut Butter Pie Mousse

1. 1 tablespoon softened cream cheese
2. 1 tablespoon peanut butter
3. 1/2 teaspoon vanilla
4. 2 tablespoons whipped cream or cool whip
5. 1 tablespoon powdered sugar
6. Mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar (I just used a fork) and fold that in too, trying not to over stir.
7. Also, I used dark cocoa powder because it happened to be on a lower, more easy to reach shelf at the time. I actually like the regular kind better, but whatever floats your boat.

1. Preheat the oven to 350°F. Grease and flour a 9″x5″ loaf pan. Set aside.
   In a mixer, beat the eggs at medium speed until foamy on top.
2. Continue beating while you carefully add the oil. Add the sugar and cream the mixer on high speed. Add in the zucchini, lemon zest, orange zest, and vanilla.
3. In a separate bowl, combine the flour, salt, cinnamon, ginger, baking powder, and baking soda.
4. Mix the dry ingredients into the batter one cup at a time, stopping the machine once the last cup is well-incorporated so you don’t over-mix.
5. Manually fold in the pecans.
6. Pour the batter into the loaf pan. Bake for 60 to 70 minutes, checking at the 60 minute mark. The bread is done when the top is brown and a butter knife or toothpick stuck in the middle comes out clean.
7. Allow the zucchini bread to cool in the pan on a wire rack for 15 minutes. (It might fall apart if loosened too soon.)
8. Loosen the bread around the edges with a spatula or butter knife, then turn out onto the rack. Allow it to cool for another 5 to 10 minutes before cutting.

1. Preheat oil over medium heat in a 10 inch non-stick fry-pan (keeping an eye on it as it is heating).
2. In a small mixing bowl, whisk together flour, baking powder and salt. In a medium mixing bowl, whisk together milk, buttermilk, sugar and melted butter.
3. Using a fork stir in dry ingredients and mix just until combine (think of making biscuit dough, you just want to incorporate the ingredients).
4. Once the oil has reached 350 degrees, measure out 1/2 tablespoonfuls dough and using your hands gently roll into a ball (gently rolling to keep them fluffy, think of rolling something really fragile. Again this is like a biscuit dough you don't want to overwork it).
5. Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown. Carefully remove with metal tongs or a fork and drain onto a paper towel lined plate.
6. Roll in sugar. Repeat this process with remaining dough (you can fit about 8 donuts in the pan at once if you can work that fast
   
   Note: these are best enjoyed the day they are made.