Inns Magazine Issue 3 Vol. 18 Fall Escapes 2014 - Page 26

By Chef Ro Cober


t’s summertime and the living is easy! Time is spent at the BBQ enjoying the company of friends, family and

delicious food. Sides should complement your meals and be healthy, satisfying and easy to make. Potato chips

are a popular standby, but if you’d like to fit into that swimsuit for the rest of the summer, you’ll have to think

utside the bag. So how about something new and exciting – think veggie chips! Nutrient packed baked veggie chips satisfy snack cravings as well as being an excellent side dish to your summer repertoire.

Here’s the thing – veggie chips taste better than potato chips. Forget all those preconceptions about veggie chips being a tasteless attempt to convince you that you are eating those fat filled carby potato chips. It is easier to convince your brain that you are eating something delicious, because, in fact, you are. That being said, commercial versions of veggie chips are usually deep fried and no healthier than regular chips.

The basic recipe is simple – slice veggies with a sharp knife or veggie peeler, and to make ultrathin, crispy chips, use a mandolin. Toss your choice of veggies with a splash of olive oil, space them on a parchment paper lined cookie sheet and roast!

Chipalicious recipes follow:

Beets: Filled with folate, manganese, and potassium, beets develop an earthy sweetness when roasted. Scatter with salt, dried thyme, and oregano. Alternatively top with crushed rosemary leaves. Bake for 20 to 30 minutes at 325 degrees; check often, to avoid burning.

Kale: When baked, vitamin C–rich kale develops a briny, nutty taste. Cut 1 bunch of kale into bitesize strips and sprinkle with sea salt, fresh cracked pepper, and a dash of apple cider vinegar. Bake at 350 degrees for 18 to 20 minutes, gently tossing after 10 minutes.

Sweet Potato: This smart alternative to potato chips offers a superhigh dose of vitamin A, especially if you keep the skin intact when slicing. Try dusting with cayenne pepper, cumin, and coriander for a spicy twist. Bake at 350 degrees for 10 minutes on each side.

Carrots: Oh now these babies rock! Use a Y- shaped veggie peeler and shave the carrots lengthwise into thin strips. Shake a bit of za’atar seasoning over for a delightful treat. Bake at 350 degrees for 6 minutes, turn the baking sheet, and bake for 6 minutes more until golden brown.



Inns E-Magazine / Fall 2014