Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Vegetable Chips


megsylvan2

Recommended Posts

megsylvan2 Apprentice

Anybody tried making their own vegetable chips? You know - the ones that are so expensive in those black bags? Seems like all you'd have to do would be to slice and deep fry - or maybe slice and bake? Is there anywhere to get salt that is especially fine to spritz on at the end? Or can you actually spritz on salt water or something?

Anybody done this?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



gymnastjlf Enthusiast

Never tried, but how about this recipe, looks easy enough! In fact, I might just have to try it at some point:-)

Open Original Shared Link

RECIPE INGREDIENTS

Mediterranean-style Chips:

2 tablespoons cooking oil

1/2 teaspoon garlic salt

1/4 teaspoon dried thyme, crushed

1/4 teaspoon dried oregano, crushed

1/8 teaspoon pepper

3 cups 1/4 inch thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)

Dilled Chips:

2 tablespoons cooking oil

2 cloves garlic, minced

1/2 teaspoon dried dillweed

1/8 teaspoon salt

3 cups 1/4 inch-thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)

RECIPE METHOD

FOR MEDITERRANEAN CHIPS: In a large bowl stir together the oil, garlic salt, thyme, oregano, and pepper. Add vegetable slices and toss gently till well coated. Arrange in a single layer on lightly greased baking sheets. Bake in a preheated 350 degrees F oven for 20-25 minutes, or till crisp and light golden brown. Serve warm.

FOR DILLED CHIPS: In a large bowl stir together the oil, garlic, dillweed, and salt. Continue as directed above.

kabowman Explorer

This is what I do with potatoes too - I haven't found a comercial chip that didn't make me sick any more...works great and you can do any flavors you like. As soon as summer is here, we will be doing veggies too.

jerseyangel Proficient

Thank you for this recipe for chips--I love them, but also seem to react to commercial ones. It is hit and miss with me--some bags are fine, some not. Probably depends on what they processed last.

megsylvan2 Apprentice

Yes, thank you for the recipe! I will give them a try too.

tarnalberry Community Regular

I've done dehydrated zucchini chips. They need some tweaking. ;-)

gavinsdaddy Rookie

thanks sounds good.will have to try it


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Shellly posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      New labs are now very elevated

    2. - Scott Adams replied to Elena1234's topic in Gluten-Free Restaurants
      3

      Is Cracker Barrel`s gluten-free menu safe for kids with celiac disease?

    3. - trents replied to Elena1234's topic in Gluten-Free Restaurants
      3

      Is Cracker Barrel`s gluten-free menu safe for kids with celiac disease?

    4. - Russ H replied to Elena1234's topic in Gluten-Free Restaurants
      3

      Is Cracker Barrel`s gluten-free menu safe for kids with celiac disease?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,186
    • Most Online (within 30 mins)
      7,748

    Rebecca Lynn
    Newest Member
    Rebecca Lynn
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Shellly
      Hello, I was very stick,  with flu like symptoms, but my virus panel came back negative and we couldn’t figure out what’s going on. The doctor then added a celiac panel.  Has anyone ever had such a dramatic change?  What are the odds this is true celiac I am going to have an endoscopy, but it’s expensive and I just feel like why can’t the labs be enough? 
    • Scott Adams
      Eating out in general is full of risks, but this article may help:  
    • trents
      This kind of question is always difficult to give a definitive answer to because of so many variables. One such variable is the sensitivity of the individual celiac to small amounts of gluten cross contamination. An amount that causes a reaction in one celiac many not in another, or at least not be discernable which, of course, does not exactly equate to being "safe".
    • Russ H
      I don't live in the US, but based on this thread, I wouldn't risk it:   https://www.reddit.com/r/glutenfree/comments/1n2ehw8/cracker_barrel/   This app is helpful: https://www.findmeglutenfree.com/
    • Elena1234
      I see that Cracker Barrel restaurants have a gluten free menu (not all locations, but one confirmed that they do). I was wondering if it is safe for my 5 year old son with celiac disease? 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.