Can’t kick the chip cravings? While store-bought “veggie” chips may not offer many benefits over regular potato chips, there is a healthier option: making your own veggie chips.
Let’s be clear, we’re not talking about deep-fried veggie chips — we're talking about baked veggie chips, which have a lower fat content (and in some cases, fewer carbs and calories) than a store-bought bag of chips. Making your own chips also allows you to branch out and experience new tastes from a variety of vegetables suitable for baked homemade chips.
Here are five baked veggie chip recipes that are sure to satisfy your craving for a salty, crunchy snack.
Tip: For easy, consistent slicing, use a mandolin slicer.
Spiced Sweet Potato Chips
- 1 12-oz sweet potato, peeled
- 1/2 tsp ground cumin
- 1/4 tsp sugar
- 1 tsp chili powder
- 1/4 tsp salt
Directions: Heat oven to 375° F. Slice sweet potato into thin slices. Spray two baking sheets with cooking spray. Arrange potato slices on the baking sheets in a single layer. Spray light coating of cooking spray over slices. Bake for seven minutes, or until barely starting to brown. Turn potato slices over and return to the oven. Bake until lightly browned (about seven to 10 minutes). While baking, combine the cumin, sugar, chili powder and salt in a small bowl. Sprinkle spice mixture over chips and toss well before serving.
- 3 medium uncooked beets
- 1 1/2 Tbsp coconut oil
- 1/4 tsp salt
Directions: Heat oven to 350° F. Peel 3 medium uncooked beets and cut into thin slices. Toss with coconut oil and 1/4 teaspoon salt. Spread beet slices onto two baking sheets in a single layer and bake for about 15 minutes. Turn over and bake until beets are dry and crisp (about 10 to 15 minutes). Cool before serving.
- 1 lb taro, peeled
- Kosher salt, to taste
- Olive oil, for brushing
Directions: Heat oven to 400° F. Slice taro lengthwise into thin slices. Place slices on baking sheets lined with parchment paper and brush each slice lightly with olive oil. Bake for 20 minutes or until edges are crisp. Season with salt.
- 2 large zucchini
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp garlic powder (optional)
Heat oven to 400° F. Coat two baking sheets with cooking spray. Slice the zucchini on the diagonal, about 1/8-inch thick. Place slices in a large bowl and toss well with the oil, salt and garlic powder. Arrange in a single layer on baking sheets. Bake for 25 minutes, turning often. Reduce oven temperature to 300°F and bake until lightly browned and crisp (about 10 to 15 minutes). Cool on paper towels.
Roasted Parmesan Kale Chips
- 1 bunch kale
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon coarse sea salt
- 2 tablespoons finely grated Parmesan cheese
Directions: Heat oven to 350° F. Line two large baking sheets with parchment paper. Remove stems and tough ribs from kale and tear leaves into bite-sized pieces. Place kale in a large bowl, drizzle with oil and toss. Add chili powder and salt and toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown (about 12 minutes). Remove from the oven and let cool for two minutes. Transfer to a bowl and toss with cheese.