Baked Vegetable Chips
with Iberian Infusion
a snack / dip / spread recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (
@agirlandaspoon) and blog (
agirlandaspoon.com).
These crispy and healthy baked vegetable chips will become one of your go-to snacks! Use a variety of your favorite vegetables (or just one), thinly slice them and bake with our delicious Iberian Infusion Spice blend. The addition of the paprika-forward blend adds an addicting, smoky kick to each bite!
TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 35 M
TOTAL | 45 M
4 SERVINGS
PRINT RECIPE
SPECIAL EQUIPMENT:
MANDOLIN SLICER
OPTIONAL
- Preheat the oven to 350 Fahrenheit. Prepare 2 large baking sheets with parchment paper.
- Wash vegetables thoroughly and peel, if desired. Using a mandolin or knife, cut vegetables into very thin slices, about ⅛ inch thick. They should not be see-through, but almost.
- Optional: If using high water content vegetables (e.g. zucchini, beets), lay the cut slices on paper towels and sprinkle well with salt to remove some moisture. Allow to sit for about 10-15 minutes, then pat dry with a paper towel. You don’t need to add more salt to these later.
- Add cut slices to a large bowl and add oil, salt (if not already added) and the Iberian Infusion spice blend. Mix thoroughly to coat every slice.
- Lay slices out on prepared baking sheets. The slices can touch, but don't overlap. You may need to bake in batches.
- Bake for a total of 25-35 minutes, rotating the pans after 10 minutes, until the chips are fully dehydrated and crisp. Some vegetables may brown at the edges or all over. The type of vegetable, water content and thickness will determine total cooking time and appearance. After 20 minutes, check more frequently and remove any chips that are ready.
- Transfer baked chips to a wire cooling rack and continue baking the remainder, if any. Sprinkle with more salt and/or Iberian Infusion, if desired.
Best eaten the day of, but can be stored for 3 days in an airtight container after fully cooling.
Different vegetables will cook differently. Some will brown faster due to their sugar/starch content. Some will shrink a lot more due to their water content, like beets. I prefer to bake high-moisture and low-moisture vegetables separately. The steam from high-moisture vegetables can slow the dehydration process.
Each vegetable seems to bring out a different flavor nuance in the Iberian Infusion blend. For example, white potatoes seem to bring out the paprika more, but we could taste more of the cinnamon with sweet potatoes (which is a perfect combo!).
gourmet sea salt
flakes
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
TRY ME - SAMPLE$0.75
3 oz - JAR$7
3 oz - REFILL$6
16 oz - REFILL$29
Flavors of Spain & Portugal
spice blend collab
Let’s travel to the Iberian peninsula of Spain and Portugal with this super versatile rich and smoky Iberian Infusion blend! This paprika-forward blend is well-rounded with smoky, sweet and flavorful chile notes, paired with alliaceous spices for a more complete blend. I’ve added some brightness with sumac and oregano, and warmth from cinnamon and cacao.
The perfect blend for appetizers, mains and snacks:
Cook into stews or use as a rub for meats or on seafood!Infuse into sauces or dips or dust snacks like popcorn or salted chips!Coat vegetables before roasting or use as a base for rice dishes (like Paella)!
Tips:
Stovetop cooking: adding the blend to oil helps dissolve the pigment and flavor compounds, while intensifying the flavors. Add it closer to the beginning to allow the color and flavor to permeate the final dish better. CAUTION: Do not burn/scorch - it can become very bitter. Add sugar to the dish for more sweetness and to balance out smokiness.Salt your dishes well: this blend contains no salt, allowing you to add that umami using other ingredients (salt, broth, mushrooms, etc.,). It’s also versatile enough to add to already-salted snacks, like chips, popcorn or olives.
