Veggie Chips Recipes
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
VEGGIE SKINS CHIPS RECIPE BY TASTY
Here's what you need: parsnip, carrots, potatoes, olive oil, garlic powder, onion powder, paprika, salt, pepper
Provided by Gwenaelle Le Cochennec
Categories Snacks
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Place all the vegetable skins on a nonstick baking sheet or a baking sheet lined with parchment paper.
- Drizzle the olive oil over the peels and sprinkle with the garlic powder, onion powder, and paprika. Season with salt and pepper.
- Toss the peels with your hands until they are evenly coated with the oil and spices.
- Bake for 8-10 minutes, tossing the peels halfway through with a pair of tongs.
- Let cool before eating.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 27 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, Sugar 2 grams
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
CRISPY BAKED POTATO CHIPS
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
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MICROWAVE VEGGIE CHIPS - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 10 minsCategory Side Dish, SnackCalories 57 per serving
- Thinly slice the vegetables using a sharp knife or mandoline. The thinner the chips, the more crispy they will become.
- Place on a plate with parchment paper and spray on both sides. Season with salt, pepper, or your favorite seasoning.
- Microwave for 4-6 minutes, depending on the strength of your microwave. Some microwaves will cook the chips in 3-4 minutes, some in 5-6. It will also depend on the thickness of your chips. Pay attention and remove before chips begin to burn, a little browning is fine. For softer veggies like zucchini, most chips will take between 2-3 minutes.
BAKED VEGGIE CHIPS | RACHAEL RAY IN SEASON
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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.
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- 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.
ROASTED VEGGIE CHIPS - PUREWOW
From purewow.com
3/5 (443)Total Time 40 minsServings 4-6Calories 228 per serving
- 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.
EASY BAKED VEGETABLE CHIPS (OIL-FREE) - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
5/5 (3)Category SnacksCuisine VeganTotal Time 45 mins
- 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.
HOW TO MAKE VEGGIE CHIPS AND DIPS | MY WIFE MAKES
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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.
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