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CRUNCHY OVEN-BAKED VEGGIE CHIPS
15

CRUNCHY OVEN-BAKED VEGGIE CHIPS

NUTRITION
HEALTHY RECIPES
Feb 03, 2025

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.

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