Not every kid (or adult, for that matter) is wild about vegetables, but most love the salty, crispy taste of chips. Share your garden harvest with the veggie-phobes by making homemade veggie chips.
Veggie chips are becoming a popular shelf item in grocery stores, but they are more expensive than plain old potato chips. Whether or not veggie chips are truly healthier is up for debate, but at least they are made from vegetables.
The basic recipe for any of your root vegetables (potato, carrot, turnip, parsnip, sweet potato, etc.) is to slice very thinly, coat them in oil and spread in a single layer on a baking sheet. You can also use pieces of leafy veggies, like spinach or kale for a light-as-air vegetable chip. Season as desired with salt and pepper before “oven-frying.”
Bake at 400 F, checking often for crispness. Some vegetable chips cook faster than others; potatoes generally take about 16 minutes, carrots about 10 and kale takes 8 minutes.