Crispyvegetablechips Recipes

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CRISPY BAKED POTATO CHIPS



Crispy Baked Potato Chips image

Extra crispy baked potato chips made with just 3 ingredients: a potato, cooking spray, and the seasonings of your choice. Healthy snacks don't get much easier (or tastier) than this!

Provided by Alyssia Sheikh

Categories     Appetizer     Side Dish     Snack

Number Of Ingredients 4

1 medium russet potato
oil/cooking spray
salt (to taste)
any other seasonings and spices that you enjoy!

Steps:

  • Preheat oven to 400°F (200°C).
  • Use a mandoline to cut potatoes into ⅛-inch thick slices. (It can help to lay your slices out on paper towels and pat dry before seasoning and baking to remove excess moisture. This will allow them to cook faster and make them crispier!)
  • Arrange slices on a wire baking rack (if you have one) on top of a parchment-lined baking sheet.
  • Spray slices with cooking spray and season to taste. If desired, flip slices to spray and season on the other side.
  • Bake 12-20 minutes*, flipping your slices halfway if not using a baking rack.
  • *Cook time may vary! It will depend on your oven, the thickness of your slices, and the moisture/starchiness of your potatoes. When ready, potato slices will be curling around the edges and starting to brown. Don't be afraid of letting them brown a bit if you want truly crispy baked potato chips!
  • Sprinkle with salt when out of the oven if desired.
  • Allow to cool, serve, and enjoy!
  • Yields 1 serving

Nutrition Facts : ServingSize 1 medium potato, cut into chips, Calories 120 kcal, Sugar 1 g, Fat 1 g, Carbohydrate 26 g, Fiber 2 g, Protein 3 g

HOMEMADE VEGGIE CHIPS (NO OIL!)



Homemade Veggie Chips (No oil!) image

These veggie chips are a Crunchy, crispy and a guilt-free snack that takes just 20 minutes to make! Low in calories and fat, and so much better than store bought!

Provided by Arman

Categories     Snack

Time 15m

Number Of Ingredients 8

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)
1 spray Oil (Optional)

Steps:

  • Preheat the oven to 200C/400F.
  • Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.
  • Spread out on a baking pan lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.
  • Remove from the oven and allow to cool for a few minutes before eating.

Nutrition Facts : ServingSize 1 serving, Calories 99 kcal, Carbohydrate 22 g, Protein 3 g, Fat 1 g, Sodium 96 mg, Fiber 5 g

CRISPY VEGETABLES



Crispy Vegetables image

Found this on the Kraft Website. Different way to serve veggies -- and no frying like other crispy veggie recipes! Easy to tweak to your own veggie likings...

Provided by iewe7726

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 egg, lightly beaten
1 sweet potato, cut into 1/4-inch slices
1 cup broccoli
1 cup cauliflower floret
1 (2 1/4 ounce) package Shake-n-Bake, original chicken kind
1/2 cup ranch dressing (optional)

Steps:

  • Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.
  • Place on lightly greased shallow baking pan.
  • Bake 20 minute in preheated 425 degree oven or until golden brown.
  • Serve with ranch dressing to dip inches.

Nutrition Facts : Calories 60.3, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 50.4, Carbohydrate 9.5, Fiber 2.2, Sugar 2.4, Protein 3.2

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