• Rita Winthrop

all the chips: ginger turmeric carrot + coconut cinnamon sweet potato

The thing is, I'm a snacker. And if it's in front of me, I'm going to eat it. I suppose, self control is not one of my strong points. Perhaps that's why I've started creating my own, knowing that there are far less ingredients, and everything on that list is something I can pronounce.

These chips, may or may not be slightly addictive. I'll let you be the judge of that. And the best part about them, is they can be done in about 30 minutes, and if you need to munch as you go, then go for it. I've made all sorts of variations and flavors, these just happen to be two of my favs.


Lets chat about the ginger turmeric carrot - a little out of the ordinary - but lets be honest, I make that as a soup, all the time. So why not try it as a chip? I like to cut the carrots on a mandolin, on an angle, to make them a little bit larger of a chip. I also peel the carrots quickly after I've given them a good scrub. A quick coating of a little olive oil (or coconut) and about 1-2 teaspoons of dried ginger, and 1 teaspoon of turmeric, give them a good shake and throw them on a baking sheet. They are sweet, with a little bite, and the added benefits of the ginger and turmeric won't make your belly ache of you happen to eat the whole batch.

The coconut cinnamon sweet potato on the other hand, fill that gnarly sweet tooth that sometimes I just cant control. A little melted coconut oil coats these nicely, with a little 2 teaspoons of cinnamon and a quick dash of coconut sugar, they are pleasantly sweet with out being overkill.

With both of these recipes, I bake for about 30 minutes - truth be told, you do need to watch them, as I tend to flip them about every 10 minutes. The sweet potato can go from perfect to burnt in just a matter of minutes, so don't go too far away. I tend to meal prep, do dishes, and hang in the kitchen while making these. The carrots I tend to throw on a sheet pan, and the potatoes I lay out evenly - I find it helps each of them cook better this way. If you want to get real wild - try this with apples (be careful to watch as they burn even more quickly due to the sugar content) regular potatoes (I'm just dying to try salt + vinegar, those may be up next) beets, turnips, whatever.


Let's get snackin'.


homemade chips: ginger turmeric carrot + coconut cinnamon sweet potato

Prep Time: 10 minutes

Cook Time: 30 minutes


Ginger Turmeric Carrot Chip Ingredients

  • 2-3 large carrots

  • 1 tablespoon olive oil (or coconut oil)

  • 1-2 teaspoons of dried ginger (to taste)

  • 1 teaspoon turmeric (or more to taste)

Coconut Cinnamon Sweet Potato Chips Ingredients

  • 2 medium sweet potatoes

  • 1 tablespoon melted coconut oil

  • 2 teaspoons cinnamon

  • a few pinches of coconut sugar

Directions

  1. Preheat oven to 350 degrees.

  2. Depending on chips, peel carrots or potatoes (I leave skin on my potato chips) and slice thinly with a mandolin. If using a knife, aim for the thinest you can get them, approximately 1/8".

  3. In a mixing bowl, combine oil, veggie and selected spices and mix well.

  4. Coat a baking sheet with either a little olive oil or coconut oil and place veggies evenly across and put into the oven.

  5. About every 10 minutes, give them a flip or a shake. The potatoes I flip individually - use tongs or a fork, or if you're like me and after years of cooking and being a barista, I have no feeling in my fingers :D

  6. As they start to brown, you can remove from the oven the ones that are ready, but typically after about 30 minutes they should be good to go. As they cool, they'll continue to crisp.

They are always best fresh, but can be enjoyed for a few days after. I tend to keep in a Tupperware that is not totally sealed so they stay crisp - or bring them back to life under the broiler for a few minutes.


xx

Rita

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newport, ri