These yam and beet chips are even more delicious than they look, and very easy to make.
This weekend I amused myself by making yam and beet chips. I was planning just to make kale chips, which I like, but the family doesn't really enjoy. But then I decided to try something new.
I peeled the yams and beets, and sliced them as thin as I could. Dried them between two paper towels, and laid them out, non-overlapping, on cookie sheets which I had sprayed lightly with oil, and salted. Then I salted the tops, and placed them in a pre-heated 250 F oven. When one side was dry, I flipped each over to let the other side dry quicker. They took a total of 3 hours or so (and some of the thicker beet slices were still not crispy), but the result was very good. Within a couple of hours, the family had eaten 3 beets and a medium sized yam, in chip form.
So I bought more yams and beets today, and made more chips. This time I concentrated on slicing even thinner, left the beets between the paper towels for a while to become really dry, and the chips were done and very crispy in less than 3 hours. I didn't take a photo of the yams or beets when first laid out on the pans, but here is a shot as I pulled them out of the oven, when done. When they dry, they shrink, so I had combined a couple of sheets together as they came close to the end.
I'm not sure what veggies I'll try next. I was thinking of carrots. I need to take a look at one of those gourmet veggie chip bags to see what else I should try.
Let me know if you try any veggie chips, and what veggies work well.