Vegetablechips Recipes
HOMEMADE VEGGIE CHIPS (NO OIL!)
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
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
BAKED VEGGIE CHIPS
Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
DEHYDRATED BEET CHIPS
Beets are crisped in the dehydrator or oven to make crunchy, delicious, and versatile chips. Try playing with the flavors of these chips: smoked bacon salt? sesame-tamari? Anything goes!
Provided by cameal
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 8h30m
Yield 4
Number Of Ingredients 5
Steps:
- Peel and slice beets as thinly as possible with a sharp knife or mandoline.
- Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
- Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
- Dehydrate according to manufacturer's instructions, 8 to 12 hours.
Nutrition Facts : Calories 113 calories, Carbohydrate 17.9 g, Fat 3.7 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 1466.3 mg, Sugar 12.6 g
VEGETABLE CHIPS
Turn root veggies into crispy, flavorful treats with Craft Restaurants founder Tom Colicchio's recipe.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large Dutch oven or deep fryer until it reaches 375 degrees on a deep-fry thermometer.
- Working in batches, add vegetables to oil, one at a time (cooking beets last as they will color the oil) until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
- Add rosemary to oil and cook until crisp, about 1 minute. Transfer to small bowl and add salt; toss to combine. Sprinkle vegetables with seasoned salt and serve immediately.
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ROASTED VEGGIE CHIPS - PUREWOW
From purewow.com
Estimated Reading Time 3 mins
- Thinly slice the vegetables to about ? inch thick (as thin as you can). Using a mandoline or the slicing side of a box grater can speed up the process, but a knife works just as well.
- Toss the veggies into a large bowl with the olive oil (you may want to toss the red beets separately to avoid turning everything pink). Spread them in an even layer onto the prepared baking sheets, making sure they do not overlap too much.
- Sprinkle the salt, pepper and herbs evenly over the two baking sheets. Roast the vegetables until golden brown and crisp, 20 to 25 minutes. Cool completely before serving. Store in an airtight container to maintain the crisp texture for up to one week.
BAKED VEGGIE CHIPS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 45 mins
- Place the vegetable slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Line 2 baking sheets with parchment.
- Working in batches, place vegetable slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes. Transfer to a bowl. Wipe the baking sheets clean. Repeat with more cooking spray and the remaining vegetable slices.
HOW TO MAKE HOMEMADE BAKED VEGGIE CHIPS - …
From deliciousobsessions.com
Estimated Reading Time 8 mins
- In a large bowl, add the sweet potatoes, oil, and salt or other optional flavorings (see post above the recipe). Using your hands, make sure the chips are evenly coated with oil and salt and then lay them out in a single layer on the parchment paper lined baking sheet.
- After 15 minutes, rotate the pans and bake another 15 minutes. Make sure to check periodically for chips that are turning brown around the edges and remove them sooner if needed. If you have some chips that are still a little moist, leave them in for another 5-15 minutes as needed to crisp them up.
CRISPY BAKED VEGETABLE CHIPS | WHOLEFULLY
From wholefully.com
Estimated Reading Time 5 mins
- Scrub clean vegetables, and then peel, if desired (I usually leave the peels on everything except for taro and rutabagas). Using a mandolin, slice the vegetables into thin slices.
- Lay the veggie slices in one layer on paper towels. Sprinkle liberally with sea salt. Set aside and allow to sweat out excess moisture for 15 minutes.
- When 15 minutes is up, use paper towels to dab off the extra moisture. Transfer to the prepared baking sheets in one layer, then brush or spray with avocado oil.
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EASY BAKED VEGETABLE CHIPS (OIL-FREE) - SWEET SIMPLE …
From sweetsimplevegan.com
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- Preheat the oven to 300°F, and line 1-2 large baking sheet with parchment paper or a silicone mat.
- Slice the vegetables that you are using as thin as possible. We used beets, carrots, sweet and white potatoes and zucchini and sliced them 1/6″ thick. Using a mandoline slicer is very helpful for this! Keep in mind that since we are slicing these so thin, these make A LOT of chips. If you don’t have time to make multiple batches, we suggest that you make chips with just 1/2 of the vegetables.
- At this point, it is time to soak some of the vegetables in water. You do not need to soak the carrots, zucchini, celery root, parsnips, yellow squash and rutabaga. The potatoes need to be soaked for at least 30 minutes, whereas the beets and turnips only need to be soaked for 10 minutes. You can totally put them all in the same bowl for 30 minutes but know that if you are making chips with just beets or turnips, 10 minutes will do the trick. We do want to suggest soaking the beets in their own bowl as they may discolor the other vegetables. We soaked our potatoes in one bowl and our beets in another to prevent this. Once they have finished soaking, drain the vegetables and pat them dry with a clean towel.
- Lay the vegetables out on the lined baking sheets in a single layer. Pop them into the oven to bake for 15 minutes. Remove the tray from the oven and carefully flip the chips. Place them back into the oven and back for another 15 minutes, or until the vegetables have crisped up. If you are using different vegetables, keep in mind that they may bake differently. If some have not crisped up yet, pop them back into the oven and bake them until crisp, about 5-10 minutes more.
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Servings 6Total Time 1 hr 30 minsEstimated Reading Time 1 min
MY WIFE MAKES - CRAZY VEGAN KITCHEN | EASY VEGAN RECIPES
From crazyvegankitchen.com
Estimated Reading Time 4 mins
- For Chips: Using a vegetable peeler, make ribbons out of all the vegetables. It may seem like a lot, but the veggies shrink once cooked.
- Fry veggies in 4 or 5 batches, without overcrowding the pan. Cook for 3-4 minutes, or until veggies are golden. They will still be limp at this stage.
- Once cooked, transfer to kitchen towel lined plates and sprinkle with salt immediately. Let the chips cool. They will firm up after a short while.
THE 12 FRUIT AND VEGETABLE CHIPS THAT MAKE LOW-CARB ...
From wideopeneats.com
Estimated Reading Time 6 minsPublished 2018-05-10
- Sweet Potato Chips. For most of these recipes, I recommend using a mandolin slicer. It really comes in handy when you want to slice something super thin.
- Strawberry Chips. Strawberry chips are one of my favorite healthy snacks. They're perfect to eat on their own or in cereal or oatmeal. They're sweet, crunchy and rich in vitamin c. Just slice up some fresh strawberries, lay them on a baking sheet with parchment paper, and bake in a low oven.
- Garlic Dill Baked Cucumber Chips. A low carb, healthy snack that'll have you forgetting all about regular potato chips! Since cucumbers are made up of mostly water, after slicing, try and dry them off as best as you can with paper towels so you end up with crispy chips.
- Plantain Chips. Plantains are basically like a bananas fraternal twin. They both look sort of similar, but plantains are starchier and not as sweet. Plantains are easy to slice and you can toss them simply with some olive oil and sea salt.
- Pear Chips. I love salty veggie chips, but sweet fruit chips are just as satisfying! These gluten-free pear chips are crispy, sweet, and so tasty. Just slice them thin, lay them on a baking sheet, and brush them with honey and cinnamon sugar.
- Celery Root Chips. If you have a celery root hanging around in the kitchen and you're at a loss of what to do with it, try out these celery root chips.
- Snap Pea Chips. I always pass buy this healthy snack in the grocery store, but I'm usually turned off by the price. An inexpensive way to snack on this fun treat is to make it at home.
- Pineapple Chips. How pretty are these pineapple chips? They're so easy to make and require only one ingredient-pineapple! You can also make a bunch of these chips ahead of time and store in an airtight container for whenever you have a craving.
- Rosemary Sea Salt and Vinegar Beet Chips. Beets, you either love em' or hate em'. I absolutely love them and it almost seems natural to prepare these beet chips with rosemary, sea salt, and vinegar.
- Crunchy Cinnamon Baked Banana Chips. If you're craving a crunchy snack, look no further! These cinnamon baked banana chips are slightly sweet and just as crunchy as potato chips.
11 EASY-TO-MAKE FRUIT AND VEGGIE CHIP RECIPES
From bostonmagazine.com
Estimated Reading Time 3 mins
- Sea Salt Lime Spinach Chips. via A Clean Bake. This easy recipe uses only sea salt, lime, spinach, and olive oil. The chips are best eaten right after they’ve cooled, as they’ll lose some of their crunch if they sit for a while after being baked.
- Cheesy Brussels Sprout Chips. via A Sunshine Mission. Despite the name, these chips are actually made with nutritional yeast, not real cheese. Nutritional yeast’s natural cheesy flavor makes this recipe perfect for vegans craving cheddar and mozzarella.
- Fig Chips. via Beautiful Pictures of Healthy Food. These fig chips are truly quick and healthy: They cook in only 10 minutes and aren’t coated in any oil.
- Spicy Baked Sweet Potato Chips. via Noming Through Life. Sweet potatoes and chipotle powder make this chip spicy and sweet. If you have one, use a mandolin to cut the potato into thin slices.
- Baked Kale Chips. via Lauren Caris Cooks. Kale chips are a classic, and the addition of smoked paprika in this recipe adds a nice kick. It’s important to keep the oven heat low so that the delicate kale leaves don’t burn.
- Plantain Chips. via Just J. Faye. Plantains are similar to bananas, but they make a better chip due to their firmness. If you want a sweeter chip, use a yellow, fully ripe plantain; for a savory chip, use an un-ripe green plantain.
- Oven-Baked Beet Chips. via Gather and Dine. Before baking the beets, sprinkle them with salt so they release all of their excess liquid. To make sure the beets achieve desired crispiness all over, rotate the pan halfway through the cooking time.
- Baked Zucchini Chips. via Everyday Dishes. This oil-free recipe only uses a sprinkle of salt to achieve a crispy chip. Since summer squash and zucchini are very similar vegetables, feel free to use them interchangeably in this recipe.
- Watermelon Radish Chips. via Pinch of Salt. Watermelon radishes are larger than normal radishes, making them an effective base for vegetable chips. Bake the chips at 400 degrees until crisp, and make sure there’s enough space between each chip on the tray to speed up cooking time.
- Baked Eggplant Chips. via Julie’s Jazz. Use olive oil to coat the eggplant before baking, and rub it in with your hands so that the rounds are fully covered.
4 FOOLPROOF TIPS TO MAKE HEALTHY VEGGIE CHIPS AT HOME ...
From eatingwell.com
Published 2017-05-23
- Choose Your Veggie. Kale Chips. Pictured: Kale Chips. Kale, Brussels sprouts, potatoes and beets are all great choices to turn into chips because not only are they nutritious, they also hold up well in the oven and get super-crunchy.
- Slice Them Thin. Homemade Sweet Potato Chips. Pictured: Sweet Potato Chips. You'll want to make sure you slice root vegetables, such as beets and potatoes, into very thin slices to get super-crispy.
- Add Seasoning. Veggie Chips. Pictured: Brussels Sprout Chips. Feel free to go simple with just a drizzle of olive oil and some salt and pepper. Or jazz it up with a sprinkle of Parmesan, a shake of garlic powder or even some spice with chile powder or smoked paprika.
- Get Them Crunchy. Beet Chips. Pictured: Beet Chips. Bake time and temperature will vary depending on the vegetable you choose, but the goal is to get an even crunch.
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