Episode 5. A Brand New Tool in the Kitchen

Are you ready to take on the mandoline?

Serves 2-4

1 Sweet potato – 1/8 inch slices, diagonally (I like to leave the skin on because it’s full of nutrients and I like the texture.)
2 Parsnips – peeled, 1/8 inch slices, lengthwise
1 Rutabaga – peeled, 1/8 inch slices
2 Carrots – white and/or orange – 1/8 inch slices, diagonally

Organic olive oil spray

*NOTE: I like to use coarse salt like Kosher or sea salt–better flavour!

2 Avocados
1 Lime – zest only
Pinch of S&P

Preheat oven to 350ºF.

*NOTE I highly recommend you using a mandoline with a guard to protect your fingers as that blade is super sharp.

You can start with which ever vegetable you like. I like to peel the veggies first so that the prep is done then move on to slicing. As you saw in the video I use a mandoline for all the slicing, which is a brilliant tool for slicing evenly and consistently. I showed you how to slice the potato and rutabaga but for the carrot, hold the fatter end in the heel of your palm (or on the guard prongs) and keeping you fingers up, apply pressure and a smooth forward/backward motion. Don’t worry, it takes a little bit of practice but once you get a rhythm it’s quite easy.
For the parsnips I wanted to use long thin slices just to vary the appearance. To achieve this, place the entire parsnip on the mandoline and slice in a forward/backward motion getting long thin slices.

I like to cook the vegetables on separate trays, i.e. all the carrots on one tray, all the parsnips on another and so on.

To cook: Spray an oven tray or baking sheet with oil spray and lay a single sheet of parchment paper on top. The spray will help the paper stick to the tray. Spray another layer of oil on top of the parchment paper and then lay the veggies on the tray in a single layer. Spray olive oil over the veggies followed by a sprinkling of salt.

Pop in oven for approx 30 minutes but keep an eye on them. Some of the smaller slices will cook faster so you can remove them when cooked. When you remove the chips from the oven sprinkle a little more salt on them right away. The salt will absorb into the chips while they’re warm and improve the flavor. It takes a lot of veggies to make these chips because when they bake they dehydrate and shrink but it’s definitely worth the effort. And if you find that the chips aren’t totally crispy, that they might have a chew to them, that’s because they’re homemade, baked and not fried. Don’t worry–they’re very tasty nonetheless!

You can make the smashed avocado ahead of time and refrigerate until ready.  All you do is smash the avo with a fork, add lime zest, salt and pepper, smash some more and that’s it! My motto: easy and delicious.

Cheers to healthy cooking!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients.

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{ 5 comments… read them below or add one }

nicole January 10, 2011 at 1:47 pm

i am hooked.. you are great and robin is having such fun.. life is good. :o)

Gavan January 11, 2011 at 1:21 pm

Thanks Nicole. We do have a blast which is what cooking should be.

Shoshana February 5, 2011 at 8:15 pm

I can’t wait to try this! I just got a mandoline and have been looking for a recipe for veggie chips. I’m going to make them for my friend’s Superbowl party!

Gavan February 16, 2011 at 4:29 pm

Hey S, how did the chips turn out? It’s pretty simple, right? Thanks for checking in.

Shoshana February 16, 2011 at 4:40 pm

They were really easy, and they turned out delicious! I got tons of compliments on them at the party! Lots of people took leftovers home, too.

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