Chip off the Old Vegetable

Plain potato chips are as prosaic as a side could be. Sandwiches shouldn't always have to put up with their blandness, and they are extremely easy to make from just about any favorite vegetable in a few basic steps. These are sure to impress, and these are baked so they won't break your diet.

If starting with a root vegetable at all (sweet potato, yucca, parsnip, carrot, etc.) the first step is to parboil the vegetable. This means boiling them until a fork slides in easily, but stopping short of them turning to mush. Normally it is about 10 to 15 minutes on a high rolling bubble. When removing the potatoes, stick them in the freezer for a few minutes  just to stop the cooking process. At this point any other vegetables coming to the chip party can join in the fun (portobello mushrooms, zucchini or summer squash, etc). These vegetables don't need to be boiled if sliced thinly.

Slice all the vegetables that are going into the mix and place them on a baking sheet or a shallow baking dish. It works well to make thin disks or shoestring fry shapes. Make sure to either coat the baking sheet or dish with foil, parchment paper or some cooking spray to avoid sticking. From here let your taste buds guide you on seasonings. Salt and pepper are must-haves, as well as a light drizzle of extra virgin olive oil (for flavor and to allow them to crisp up). Herbs and spices are great to add as well, such as some thyme, rosemary, oregano, cumin, coriander, etc. This will become a signature side dish, so don't feel a need to follow any specific recipes for this one. Simply go with what smells good or pairs with the main dish.

Pop these into a 450-500 degree oven for about 15 minutes or until the chips are crispy and golden. If there are a bunch, tossing them around after about 7 minutes is advisable. Once they're done the best thing to do is get some ketchup, hot sauce, mayonnaise, or any other dipping sauce and enjoy.