Experience the delicious world of homemade baked harvest chips with this easy and versatile recipe. Packed with the vibrant flavors of russet and sweet potatoes, beets, zucchini, and carrots, these crispy delights are a wholesome snack for any time of the year. Crafted with precision using the Borner 3-in-1 Multi-Peeler and Borner Vital Slicer, these veggie chips are quickly and evenly sliced and seasoned with sea salt and pepper for that perfect crunch. Ideal for gatherings or a guilt-free indulgence, follow this recipe to elevate your chip game year-round! Keep scrolling to to find our baked potato chip recipe.
Ingredients
- 2 russet potatoes
- 2 beets
- 2 carrots
- 1 large sweet potato
- 1 yam
- 1 zucchini
- 1 tsp sea salt
- 1 tsp pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 200C/400F. Line baking sheets with parchment paper.
- Wash, scrub, and prep vegetables by using the Borner 3-in-1 Multi-Peeler to remove imperfections and outer layer of sweet potato, beets, yam, and carrots.
- Use the Borner Vital Slicer on the paper-thin setting to evenly slice all vegetables into chip shapes.
- Place beets and zucchini in one layer on paper towels and sprinkle lightly with sea salt to sweat out excess moisture for 15 minutes. Use additional paper towels to dab off extra moisture after 15 minutes.
- Put all sliced vegetables in a large bowl and toss them with oil, salt, and pepper. (You can add flavor of your choosing here such as ranch seasoning.)
- Transfer vegetables to prepared baking sheets in one even layer.
- Bake for 10 minutes on the middle rack then flip. Bake for another 5-10 minutes or until slightly brown but not burnt they will continue to get crispy after removed from the oven. You may need to remove some early if they are browning more quickly.
- Remove from oven and allow to cool. Serve plain or with a dip of your choice (we like ranch or garlic aioli).
- Enjoy!
Tip: Our air fryer fan tried this recipe and said it was much more flavorful when cooked in the oven.
Baked Potato Chips
Ingredients
- 4 russet potatoes
- 1 tsp sea salt
- 1 ranch seasoning packet
- 2 tbsp olive oil
Instructions
- Preheat oven to 200C/400F. Line baking sheets with parchment paper.
- Wash, scrub, and prep potatoes by using the Borner 3-in-1 Multi-Peeler to remove imperfections and peel.
- Use the Borner Vital Slicer on the paper-thin setting to evenly slice into chip shapes.
- Place in a large bowl and toss them with oil, salt, and ranch seasoning packet. (You can customize with any flavor at this point.)
- Transfer potatoes to prepared baking sheets in one even layer.
- Bake for 10 minutes on the middle rack then flip. Bake for another 5-10 minutes or until slightly brown but not burnt they will continue to get crispy after removed from the oven. You may need to remove some early if they are browning more quickly.
- Remove from oven and allow to cool. Serve plain or with a dip of your choice (we like garlic aioli).
- Enjoy!