Veggie Chips

If you’ve ever craved a crunchy snack but wanted something a little healthier than traditional potato chips, then these Veggie Chips are your answer! Packed with flavor and color, these chips are not only a delightful way to enjoy your vegetables, but they also make for a visually stunning presentation. Made from a variety of root vegetables, they cater to both the health-conscious and the snack-loving among us. Plus, they are incredibly easy to make at home, allowing you to customize them to suit your taste buds. Let’s dive in!

Why Veggie Chips is Worth Your Time

Veggie Chips are an excellent alternative to store-bought snacks. They are made from wholesome ingredients, free from preservatives and artificial flavors. By making them at home, you can control the seasoning and ensure that every bite is bursting with natural goodness. Additionally, these chips are a fantastic way to incorporate more vegetables into your diet, making snacking a guilt-free pleasure. Whether you’re hosting a gathering or simply enjoying a movie night at home, Veggie Chips are sure to impress!

Shopping List

• 1 large Golden Beetroot
• 1 large Beetroot
• 1 large Zucchini
• 1 large Carrot
• 1 small Sweet Potato
• 1 small Rutabaga or Turnip
• 1/2 teaspoon Pepper (adjust to taste)
• Oil for spraying (optional)

Gear Checklist

• Sharp Knife – for slicing the vegetables thinly.
• Mandoline Slicer (optional) – for uniform slices that ensure even cooking.
• Baking Sheet – to lay out the veggie slices.
• Parchment Paper – to prevent sticking and for easy cleanup.
• Oven – for baking the chips until crispy.

Veggie Chips, Made Easy

Step 1: Preheat the Oven

Begin by preheating your oven to 375°F (190°C). This temperature is ideal for achieving that perfect crunch!

Step 2: Prepare the Vegetables

Wash and peel each vegetable as needed. For the Golden Beetroot, Beetroot, Zucchini, Carrot, Sweet Potato, and Rutabaga, ensure they are clean and free from any dirt. Use a sharp knife or mandoline slicer to cut the vegetables into thin, even slices, about 1/8 inch thick. The thinner the slices, the crispier the chips will be!

Step 3: Season the Veggies

Place the sliced veggies into a large mixing bowl. Drizzle with a light spray of oil if using, and sprinkle the 1/2 teaspoon of pepper. Toss gently until all the pieces are well-coated. You can add other spices if you like—garlic powder, paprika, or even some chili powder for a kick!

Step 4: Arrange on Baking Sheet

Line your baking sheet with parchment paper to prevent sticking. Lay the veggie slices in a single layer, making sure none are overlapping. This will help them bake evenly and become crispy.

Step 5: Bake Until Crispy

Place the baking sheet in the preheated oven. Bake for about 20-30 minutes, flipping the chips halfway through. Keep a close eye on them during the last few minutes to prevent burning. They should be golden and crispy!

Step 6: Cool and Enjoy

Once baked, remove the veggie chips from the oven and let them cool on the baking sheet for a few minutes. This will allow them to crisp up even more. Once cooled, serve them as is, or store them in an airtight container for later snacking.

In-Season Swaps

• Butternut Squash: A sweet alternative to Sweet Potato.
• Parsnips: A great substitute for Rutabaga, offering a unique flavor.
• Beets: You can use only one type of Beetroot if that’s what you have.
• Sweet Peppers: For a colorful and crunchy option.

Cook’s Commentary

Veggie Chips are incredibly versatile! Feel free to experiment with the seasoning. Try adding herbs like rosemary or thyme for an aromatic twist. You can also mix in a bit of nutritional yeast for a cheesy flavor without the dairy. If you prefer a little sweetness, sprinkle some cinnamon on the Sweet Potato slices before baking!

• Make sure to slice the vegetables uniformly for even cooking.
• Don’t overcrowd the baking sheet; this ensures that each chip has enough heat circulation.
• Store leftover Veggie Chips in a cool, dry place to keep them crispy.

Meal Prep & Storage Notes

These Veggie Chips are best enjoyed fresh, but they can be stored for a few days in an airtight container. If they lose their crunch, simply pop them back in the oven for a few minutes to revive their crispiness. For meal prep, feel free to slice the vegetables a day in advance and store them in the fridge. Just make sure to keep them in a sealed container, so they don’t dry out.

Reader Q&A

Can I use other vegetables for Veggie Chips?

Absolutely! You can experiment with a variety of vegetables such as kale, sweet peppers, or even green beans. Just remember that cooking times may vary depending on the thickness and moisture content of the veggie.

How do I make Veggie Chips without oil?

If you prefer to skip the oil altogether, simply season the vegetable slices with your chosen spices and bake them directly on the parchment paper. They may not be as crispy, but they will still be delicious!

Can I fry the Veggie Chips instead of baking them?

Yes, you can fry the Veggie Chips in hot oil for a different texture. However, keep in mind that this method will increase the calorie count. Be sure to drain them on paper towels after frying to remove excess oil.

What’s the best way to serve Veggie Chips?

Veggie Chips can be enjoyed on their own or served with dips like hummus, guacamole, or a creamy yogurt dip. They also make a beautiful addition to a cheese board or as a garnish for salads!

Explore More

• Sally’s Baking Addiction
• Pinch of Yum
• Minimalist Baker
• Love and Lemons
• Cookie and Kate

The Last Word

Veggie Chips are not just a snack; they are a celebration of colors, flavors, and healthy eating. With a little creativity and some simple ingredients, you can craft a tasty treat that satisfies your cravings without compromising your health. Enjoy them as a snack, a side, or a gourmet addition to your meals. So go ahead, gather your vegetables, and let the crunching begin!