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I prefer making my own vegetable chips over buying the pre-packed filled with sunflower oil chips from the supermarket.

It only takes a few minutes to make them.

And while waiting for the oven to peep and letting you know your crispy chips are ready to be eaten..you can spend 30 minutes deciding which movie to watch on Netflix before eating your snack made of sweet potato/parsnip/turnip/kale and/or beet. Sound decent?

Also, I like to crumble or cut the veggies before or after baking. It’s easier to stuff your mouth with smaller pieces of chips instead of cutting open your entire palate with one slice of carrot (cause it hurts).

Enjoy your evening snack 😁🥕.

5-times-easy-veggie-chips-the-chick-peas-cuisine-snacks-sweet-recipe

5 times easy veggie chips

Michelle Braakhuis
I prefer making my own vegetable chips over buying the pre-packed filled with sunflower oil chips from the supermarket. It only takes a few minutes to make them.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Snack
Cuisine European
Servings 4 portions
Calories 226 kcal

Equipment

  • oven
  • baking tray
  • mandoline
  • mixing bowl
  • knife
  • cutting board

Ingredients
 
 

For sweet potato, parsnip, beet, or turnip chips

  • 4-6 big vegetables sweet potato, parsnip, beet, or turnip
  • salt & pepper
  • pinch of cayenne optional
  • pinch of dried herbs optional
  • 2-4 tbsps olive oil to drizzle

For kale chips

  • 1 head of kale
  • 1 tbsps smoked paprika powder
  • 2-4 tbsps olive oil
  • salt & pepper

Instructions
 

For sweet potato, parsnip, beet, or turnip chips

  • Preheat the oven to 205℃/400℉.
  • Wash and peel the vegetables of choice.
  • Set mandoline to the thinnest setting and carefully slice your home made chips.
  • Please, pretty please, watch your vingers..you can use leftovers for soups, salads, smoothies or whatever..fingers not so much.
  • Grab a mixing bowl, add beet slices and sprinkle with salt, pepper and herbs of choice.
  • Drizzle with a little bit of oil and toss around.
  • Take a baking tray, spread with baking paper, and add the slices of vegetable.
  • Bake for 25-30 minutes flip halfway through.
  • Serve imidiatly.

For kale chips

  • Preheat the oven to 205℃/400℉.
  • Take kale apart, remove the tough stems and break or cut kale leaves into large pieces.
  • Wash kale when done.
  • Take a large mixing bowl, and mix kale with paprika and oil.
  • Take a baking tray, spread with baking paper, and add the kale.
  • Roast until dry and crispy, for 25-30 minutes.
  • Toss every 10 mintues to roast evenly.
  • Once taken out of the oven, sprinkle with sea salt.
  • Serve immediately.

Nutrition

Calories: 226kcalCarbohydrates: 23gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 13mgPotassium: 160mgFiber: 3gSugar: 4gVitamin A: 3247IUVitamin C: 39mgCalcium: 49mgIron: 1mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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