Vegetable chips

Chips made of from Jerusalem artichokes (NL: aardperen; FR: topinambour)

How great it is to be able to make your own chips!

I’ve only tried to make chips from Jerusalem artichokes (NL: aardperen; FR: topinambour) and cabbage (see lower on this page), but I promise to try with many other vegetables and add it to this page (sweet potatoes, carrots, beets).

Jerusalem artichokes

Jerusalem artichokes grow very easily in Belgium… it is so easy (you just have to plant it, no other care) that before you know, you have too many plants in your garden!

Jerusalem artichokes contains a lot of inulin which is good for your intestine but might cause some intestinal discomfort if you are not used to it. So if you cook/bake Jerusalem artichokes for the first time, don’t eat a kilo of it 😉

They taste much better warm; so if put them in the oven while you offer drinks to your guests 😉

Ingredients:

  • Jerusalem artichokes (cleaned, but NOT PEALED!)
  • Oil (a little bit; I use olive oil).
  • Salt (optional)

Preparation (10 min + baking time)

Cut the Jerusalem artichokes in thin slices (equal thickness).

Lay them next to each other (better if they do not overlap) on a (reusable) baking paper.

“Brush” the slices with a little bit of oil.

Put it in the oven (at 180°C), and wait until it starts turning brown (better to stop just before it gets brown).

Add some salt (optional; I don’t add it).

Cabbage

Chips from curly cabbage

My good friend from Winsidout told me to try with cabbage. She recommended Kale (NL: boerenkool; FR: chou frisé) but i only found curly cabbage (which looks similar) on the weekly market.

Ingredients:

  • Cabbage (well dried)
  • Oil (a little bit; I use olive oil).
  • Salt

Preparation (10 min + baking time)

Cut the cabbage in small pieces (not too small; it is shrinking a little bit in the oven).

Add some olive oil and salt (I do it in a ball before putting on the baking paper)

Lay them next to each other on a (reusable) baking paper.

Put it in the oven (at 150°C) for about 10 min until it is crispy. Be careful it DOESN’T turn brown (then it is too late and it doesn’t taste god anymore).