CRUNCHY OVEN-BAKED VEGGIE CHIPS
Enjoy a guilt-free, crispy snack with these homemade crunchy oven-baked veggie chips. Made with thinly sliced carrots, beetroot and zucchini, these chips are lightly seasoned and roasted to perfection. Unlike store-bought chips, they contain no preservatives or unhealthy oils, making them a wholesome alternative for any time of the day. Rich in fibre, vitamins and antioxidants, these veggie chips are not only delicious but also a fantastic way to add more vegetables to your diet. Perfect for snacking, serving at parties or packing in lunchboxes, these crispy chips will quickly become a household favourite.
RECIPE CATEGORY
Snack, Appetisers, Side
SERVING SIZE
1
CUISINE
Mediterranean, Healthy Eating
PREPARATION/TECHNIQUES
Bake, 5 Ingredients or Less, Quick & Easy
OCCASION/HOLIDAY
Everyday Snack, Party Appetiser, Picnic, Movie Night, Family Gathering
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Low Fat, Gluten-Free, Paleo, Kid-Friendly, High Fibre
DISH TYPE
Snack, Appetiser, Side Dish
INGREDIENTS
The following are the ingredients we need to prepare these crunchy oven-baked veggie chips.
- 50g mixed vegetables (carrots, beetroot, zucchini)
- ½ tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 75 kcal
- Protein:5g
- Carbohydrates: 12g
- Fats:5g
- Fibre: 3g
- Sugar: 5g
- Sodium: 100mg
PREPARATION
- Preheat The Oven: Set the oven to 160°C (320°F) and line a baking tray with parchment paper.
- Slice The Vegetables: Using a sharp knife or mandoline slicer, cut the carrots, beetroot and zucchini into very thin slices.
- Season The Chips: In a bowl, toss the vegetable slices with olive oil, salt and pepper, ensuring an even coat.
- Arrange On A Tray: Spread the slices in a single layer on the prepared baking tray to ensure even cooking.
- Bake The Chips: Roast in the oven for 20-25 minutes, flipping halfway through, until crisp and lightly golden.
- Cool Before Serving: Allow the chips to cool for a few minutes to enhance their crispiness before enjoying them.
PREP TIME
5 minutes
COOKING TIME
20-25 minutes
TIPS
Here are some tips to help you prepare these crunchy oven-baked veggie chips.
- Thin Slices Are Key: The thinner the slices, the crispier the chips will be. Use a mandoline slicer for best results.
- Even Spacing: Avoid overlapping the slices on the baking tray to ensure even crisping.
- Lower Heat, Longer Time: Baking at a lower temperature prevents burning and ensures the chips dry out properly.
- Cooling Trick: Let the chips cool completely before storing them to keep them crispy.
- Add Variety: Try different vegetables like sweet potatoes, parsnips or kale for a mix of textures and flavours.
VARIATIONS
- Spicy Veggie Chips: Add a pinch of cayenne pepper or smoked paprika for extra heat.
- Herb-Infused Chips: Sprinkle with dried rosemary, thyme or oregano before baking.
- Cheesy Chips: Dust with nutritional yeast or Parmesan after baking for a savoury boost.
- Garlic & Onion Chips: Toss with garlic powder and onion powder for a flavour-packed snack.
- Balsamic Glazed Chips: Drizzle with a few drops of balsamic vinegar before baking for a tangy twist.
PREPPING AND STORAGE
- Short-Term Storage: Keep in an airtight container at room temperature for up to 3 days.
- Long-Term Storage: Store in a resealable bag with a silica gel packet to absorb moisture and maintain crispness.
- Re-Crisping Tip: If the chips soften, bake them at 150°C (300°F) for 5 minutes to restore crunch.