Desserts, Drinks & Baking

Oven-Baked Root Vegetable Chips

Name: Oven-Baked Root Vegetable Chips
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 20 g Lotus root; 20 g Sweet potato; 20 g Potato; 20 g Kabocha squash; 20 g Carrot; a pinch Salt

야채칩

Thin slices of lotus root, sweet potato, potato, kabocha and carrot dried and crisped in a low oven with just a pinch of salt. Mostly root vegetables work best, oven-dried or baked.

20mPrep

40mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

📝 Step-by-Step Instructions

Wash all the vegetables.

Oven-Baked Root Vegetable Chips — step 1

Slice them 0.2 cm thick.

Oven-Baked Root Vegetable Chips — step 2

Soak the lotus root, sweet potato and potato in water, then pat dry.

Oven-Baked Root Vegetable Chips — step 3

Arrange on a baking tray and sprinkle with a little salt.

Oven-Baked Root Vegetable Chips — step 4

Bake in an oven preheated to 130–150°C until crisp.

Oven-Baked Root Vegetable Chips — step 5

Cool and serve.

Oven-Baked Root Vegetable Chips — step 6

📊 Nutrition Facts (per serving)

72Calories (kcal)

17.7 gCarbs

1.8 gProtein

0 gFat

17 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.