Carrot and broccoli chips are a healthy and easy way to get more vegetables in your life. It also makes use of the broccoli stems that most people throw away. Gluten free, dairy free, and vegan.
This recipe is such a no-brainer. It's so easy that you might be wondering why you haven't been making it every week.
One reason in LA is that we're still experiencing crazy high temperatures which means we're not heating the house up with the oven, but we've gotten a few glimpses of what fall could look and we are excited. During one such moment, I ran and turned my oven. That poor thing has been pretty dormant all summer. I'm glad it still works.
These roasted chips use carrot slices and the broccoli stems, simply mixed with a little oil and seasoning. What I also love about this is that most people throw away their broccoli stems, but with a little veggie grooming, those stems can be made into a healthy chip.
You can use the food processor to cut the rounds, or a mandolin or sharp knife. The thickness of your cut will determine your cooking time and level of crispness. The thinner the cut, the shorter the cooking time and the crisper the chip, so go thin if you can. Also try and not stack the carrots and broccoli on the baking sheet so you can get an even cook across all of them.
They're best eaten fresh out of the oven, but you shouldn't have any trouble finishing them off in one sitting.
Carrot and Broccoli Chips
- 2 large broccoli stems (use the florets in this recipe)
- 2 raw carrots, cleaned, peeled, with the stems removed
- 1/2 tablespoon olive or coconut oil
- Salt and Pepper to taste
- Fresh herbs (optional)
- Preheat oven to 400.
- Remove the stems from 2 broccoli heads, cutting as close to the florets as possible. Take a knife or vegetable peeler and remove the tough outer layer on the stem and slice the very end off to do the same. Use a mandolin, food processor or sharp knife to cut the broccoli stems into thin slices, as well as the carrots.
- Place carrot and broccoli rounds in a bowl and drizzle with oil and spices. Mix and place on a baking sheet with a Silpat or cooking spray.
- Cook until crisp, stirring and flipping halfway through. Cooking time will depend on vegetable thickness, but will range between 30 - 40 minutes. Check often to ensure they don't burn. Remove from oven, cool and enjoy.