. Garnishing with Vegetable Chips Seriously Soupy

Thursday, March 4, 2010

Garnishing with Vegetable Chips

Garnishing with veggies is a simple way to enhance your soup, and one that can be done in its raw form or changed up a bit, by turning veggies into a crunchy chip. Probably best placed on top of a thicker soup, like say a butternut squash and not water-based one, veggie chips can enhance the flavor and texture of your soup or just be a tasty side to your dish. I tested our making a veggie chip with carrots (had them on hand), but this recipe can work with sweet potatoes, regular potatoes, beets, and squash, etc-it's really limitless and easy to use for virtually all root veggies.

Vegetable Chips
10-15 baby carrots, cut lengthwise-(I had the baby ones, but whole carrots would have been better)
bunch of fresh mint
pinch of celery salt
pinch of sea salt
pinch of pepper
approximately 1 tablespoon of olive oil 

Preheat the oven to 350 degrees. Cut the carrots lengthwise on place them on a sheet of aluminum foil or a baking sheet. Cut up the fresh mint and place it on top, along with the celery salt, sea salt and pepper. Let cook for 30-45 minutes, let dry and place on a soup of your choice or simply eat as is.

Soups That Work With Veggie Chips

1 comment:

  1. I LOVE roasted carrots! Topping your butternut squash soup with carrots and drizzled honey would be divine.

    What sort of knife do you use to cut the carrots? I always find baby carrots the most frustrating things to chop.