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Fresh Veggie Chips

9 years ago

last modified: 9 years ago

sleevendog,

You mentioned you make fresh veggie chips using a madoline. Do you prep them ahead and hold in ice water? What kind of veggies do you use? Do you season them in any way? My BFF is hosting her annual Xmas Party Saturday and I always bring 2-4 appys. Her husband requested I bring Lime Chicken Wings anf Fresh Spring Rolls. I was thinking about some kind of hot dip maybe crab or Buffalo Chicken or Spinach Artichoke with veggies chips for dipping.

Any thoughts?

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sleevendog (5a NY 6aNYC NL CA)

9 years ago

I may have posted a pic of the 'loot' from the farmers market. I mandolined the night before, back in ice water just while prepping more veg with a bit of lemon juice. /spun dried a bit then into a zip-lock with a paper towel. And left the bag slightly open in the fridge. They were crisp and fresh the next day.

I made some red and green hummus tonight...for tomorrow,,,the veggies i washed and will mandolin in the morning. (ran out of steam). Trying some apples and pear slices that i know need to be very freshly sliced and carrots, some radish.

I don't season at all. Tried that and not necessary as a very thin veg is so good on its own. A vehicle for dip and appreciated being veg and not bread or tortilla chips. (wish i took a pic of those big watermelon radish slices!)

When i was testing, i did try a soak overnight thinking they would keep crisp in the fridge...not so good as they lost their beauty and color a bit and leached their color into the soaking water. Soak, rinse, dry, p-towel, bag.

i've done prep for spring rolls the night before but spun dried and layered all the washed herbs and veg packed on minimally damp p-towels or kitchen towels.

Here is that pic again. I so wish i could grow these. I'll try again next Spring.

And some fresh fridge pickles i made last week from the same farmers market bounty.

Most crudite' is sticks and chunks. A big fat daikon radish would be nice sliced thin.

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Comments (7)

lizbeth-gardener
9 years ago
I can't help with the veggie chips, but would love your recipe for the lime wings!
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moosemac
Original Author
9 years ago
last modified: 9 years ago
Lime Chicken
Wings

21 - .8 gram pkt. True Lime (or 1 tbs. + 1/2
tsp.)

1 tbs. garlic salt (Or you can use half Garlic powder and half Lawry's Salt)

1 tbs. Lime Pepper

2 tbs. brown sugar

1 tbs. dried parsley

1 tsp. Adobo seasoning

5 lb. chicken wings

Remove the tip from the chicken wing then cut the wing in two sections. Pat the wings dry. Mix all the dry seasonings together in a large Ziploc. Add in the chicken wings and shake to coat the chicken wings evenly.

At this point I do one of three things:

1. Marinate in the bag 24-48 hours. Drain, pat dry and bake, grill or fry.

2. Cook immediately.

3. Place wings on a wire rack over a baking sheet and refrigerate 12-24 hours uncovered. This dries the skin out and makes for a nice crispy wing when baked.**

Cooking. I use one of three methods:

1. Par cook the day before - Bake in 400 preheated oven on a baking sheet lined with parchment paper 20-30 minutes, turning over once during cooking. You can freeze them at this point. I usually cryovac them using a FoodSaver. Reheat by cooking over high heat on gas grill until crisp 5-7 minutes.

2. Pany fry, in 1" of veggie oil at 350, about 12 minutes per side until nice and brown. Drain on paper towels.

3. Bake in a preheated 450 oven on a wire rack over a baking sheet, 25-30 minutes, turning wings over once about 2/3 of the way through the cooking process.**

**These are my preferred methods.

These are very popular with our group. I always keep a bunch ofprecooked ones in the freezer during football season.
moosemac
Original Author
9 years ago
sleevendog,

Thank you! I'm going on the hunt for large radishes!
party_music50
9 years ago
I wish we could find vegetables like that around here!!!
plllog
9 years ago
Wow! Thanks! I was just getting ready to do sliced veg for dipping, but I love the make ahead version. It sounds like they may even be a bit crisper that way?
Islay Corbel
9 years ago
This all sounds so good and your fridge pickles are beautiful. We don't have them here. Must try!

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