Introducing a healthier snacking option: veggie chips. This recipe turns thinly sliced zucchini, sweet potatoes, and beets into crispy delights. Each vegetable is baked, not fried, offering a lower calorie count and a nutrient boost over traditional potato chips. This simple recipe transforms basic vegetables into a crunchy, satisfying snack that’s ready in less than an hour. Whether for snacking or adding a crunchy component to meals, these veggie chips are wonderfully versatile.
Ingredients
- 2 medium zucchini, thinly sliced
- 1 medium sweet potato, thinly sliced
- 1 medium beet, thinly sliced
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Preheat the oven to 375°F (190°C).
- Toss the sliced zucchini, sweet potatoes, and beets with olive oil and salt in a large bowl until evenly coated.
- Arrange the vegetables in a single layer on a baking sheet lined with parchment paper, ensuring they do not overlap to allow for even cooking.
- Bake in the preheated oven for 25 to 30 minutes, checking occasionally until the chips are crispy and golden.
- Allow the chips to cool on the baking sheet for a few minutes before transferring them to a serving dish.
- Serve the veggie chips as a standalone snack or as a side to your meals.
Keywords: Crispy, Low Calorie, Nutrient-Rich
Spice Rack: Salt
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
There are no reviews yet. Be the first to write one.
