Vegetable chips

Deep-fried cassava chips
Deep-fried cassava chips
Kale chips
Kale chips

Vegetable chips (also referred to as veggie chips)[1][2] are chips or crisps that are prepared using vegetables, either root vegetables or leaf vegetables.[3] Vegetable chips may be produced from a variety of vegetables, such as carrot, turnip, parsnip, beet, radish, taro root, sweet potato, garlic,[1][3][4][5] zucchini,[6] cassava,[7] kale, spinach, and fennel[2][4][5] among others.

Vegetable chips may be fried, deep-fried, dehydrated[8] or baked. They may be consumed as a snack food,[9] and may be accompanied with various dips such as salsa, guacamole, and bean dips.[5] They are also used as a topping for soups, salads and other dishes.[9] In the United States, varieties of vegetable chips are mass-produced.

Preparation

Vegetable chips may be prepared with sliced vegetables that are deep-fried, baked,[4][5] dehydrated, or simply dried. Some baked versions utilize vegetables that are sliced, lightly tossed in oil, and then oven-baked until crisp.[2] Vegetable chips prepared using this method have been described as more healthful compared to deep fried chips, particularly when prepared using "heart-healthy olive oil."[2] Simple versions are prepared by slicing vegetables and drying them,[10] without any cooking involved. Sometimes a mandoline is used to slice vegetables for vegetable chips, which can accommodate thin slicing and enhance size consistency.[11] Vegetable chips may be flavored with spices such as salt, sea salt, pepper, cajun spice, curry, allspice, chipotle powder, sweet or smoked paprika, adobo seasoning, dried chives and many others.[2]

In addition to cassava chips prepared from thinly-sliced raw cassava root that is fried or deep-fried,[12] chips may be prepared from a dough made from cassava flour, which is then steamed, thinly-sliced, dried, and fried.[7] These cassava flour chips are a popular food in India, Indonesia, Malaysia and the Philippines.[7]

Mass production

In the United States, varieties of vegetable chips are mass-produced and purveyed in supermarkets.[2] Specifically, potato chips began to be mass-produced and individually packaged for consumer purchase in the early 20th century.[13][14] Some mass-produced vegetable chips in the U.S. are prepared from a blend of potato flakes, potato flour and potato starch which is mixed with ingredients such as spinach powder, tomato puree and colored with ingredients such as beet root powder and turmeric.[15] In 2012, the U.S. consumption of potato chips exceeded 1.5 billion pounds, an average of approximately 6 pounds per person.[2]

See also

References

  1. 1 2 "Best Vegetable Chips – Veggie Chips". Consumer Reports. December 20, 2012. Retrieved April 25, 2015.
  2. 1 2 3 4 5 6 7 Russo, Susan (May 15, 2012). "Even Your Mother Will Approve Of Vegetable Chips". NPR. Retrieved April 25, 2015.
  3. 1 2 Alterman, Tabitha (April 1, 2015). "Baked Vegetable Chips". Mother Earth News. Retrieved April 25, 2015.
  4. 1 2 3 HuffPost (January 14, 2013). "12 Ways To Make Your Own Veggie Chips". The Huffington Post. Retrieved April 25, 2015.
  5. 1 2 3 4 "How to Make the Best Vegetable Chips". Chow. March 16, 2015. Retrieved April 25, 2015.
  6. ↑ Brazier, B. (2007). The Thrive Diet: The Whole Food Way to Lose Weight, Reduce Stress, and Stay Healthy for Life. Penguin Canada. p. 260. ISBN 978-1-60094-060-6.
  7. 1 2 3 IITA Annual Report and Research Highlights; 1986. International Institute of Tropical Agriculture. 1986. pp. 98–100.
  8. ↑ Salunkhe, D.K.; Kadam, S.S. (1998). Handbook of Vegetable Science and Technology: Production, Compostion, Storage, and Processing. Food Science and Technology. Taylor & Francis. p. 131. ISBN 978-0-8247-0105-5.
  9. 1 2 Matonis, J. Paleo Snacks: 100 Super Healthy Paleo Snack Recipes – Important Details on the Popular Paleo Diet. Healthy and Fit.
  10. ↑ DeLong, D. (2006). How to Dry Foods. HPBooks. p. 76. ISBN 978-1-55788-497-8.
  11. ↑ Christie, C. (2014). The Messy Baker: More Than 75 Delicious Recipes from a Real Kitchen. p. 104. ISBN 978-1-62336-188-4.
  12. ↑ Howeler, R.H.; Brawijaya, Universitas; Malang, Balai Penelitian Tanaman Pangan (1992). Cassava Breeding, Agronomy and Utilization Research in Asia: Proceedings of the Third Regional Workshop Held in Malang, Indonesia, Oct. 22–27, 1990. CIAT Regional Cassava Program for Asia. p. 382.
  13. ↑ Smith, A.F. (2013). Food and Drink in American History: A "Full Course" Encyclopedia. ABC-CLIO. p. 828. ISBN 978-1-61069-233-5.
  14. ↑ Fisher, Mark (March 29, 2014). "At 104, Mikesell’s spices up the brand — and its snacks — to stay competitive". Dayton Daily News. Retrieved May 19, 2015. (subscription required)
  15. ↑ Samuels, Debra (February 25, 2014). "Veggie chips, from garden-variety to great". Boston Globe. Retrieved April 25, 2015.

Further reading

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