Craving a crunchy snack that’s also good for you? These homemade veggie chips are incredibly simple to make and surprisingly addictive. They’re a perfect alternative to store-bought chips and a great way to enjoy more vegetables.
Key Ingredients & Substitutions
- Veggies: Carrots, sweet potatoes, beets, zucchini, kale are excellent choices. Use what you have on hand!
- Oil: Olive oil or avocado oil work best for crispiness.
- Salt: Essential for flavor. Flaky sea salt is wonderful.
Ingredients
- 2-3 medium root vegetables (e.g., sweet potatoes, carrots, or beets), or 1 large zucchini, or 1 bunch kale
- 1-2 tablespoons olive oil or avocado oil
- ½ teaspoon sea salt
- Optional seasonings: black pepper, garlic powder, onion powder, paprika, dried herbs
How Much Time Will You Need?
- Total Time: 30-45 minutes
- Prep Time: 10-15 minutes
- Cook Time: 20-30 minutes
- Servings: 2-4
- Tools Needed: Mandoline slicer (recommended), sharp knife, large baking sheets, parchment paper
Step-by-Step Instructions
1. Prepare Your Vegetables
First, wash and peel your chosen root vegetables if desired (peeling is optional for carrots, sweet potatoes, and beets). If using zucchini, just wash it well. For kale, wash and thoroughly dry it, then tear it into chip-sized pieces, discarding the tough stems.
2. Slice Your Veggies Thinly
This step is crucial for crispy veggie chips! Use a mandoline slicer set to its thinnest setting for consistent, paper-thin slices. If you don’t have a mandoline, a very sharp knife and a steady hand will also work, but aim for slices as thin as potato chips.
3. Season Your Slices
In a large bowl, combine your sliced vegetables with the olive oil. Toss them gently to ensure every piece is lightly coated. Then, sprinkle with sea salt and any other desired seasonings like garlic powder or paprika.
4. Arrange on Baking Sheets
Line one or two large baking sheets with parchment paper. Arrange the seasoned veggie slices in a single layer, making sure they don’t overlap. Overlapping will prevent them from getting crispy.
5. Bake Until Crispy
Preheat your oven to 300°F (150°C). Bake the veggie chips for 20-30 minutes, or until they are golden brown and crispy. The exact time will depend on your oven and the thickness of your slices. Flip them once halfway through baking for even crispiness. Keep a close eye on them towards the end, as they can go from perfectly crispy to burnt very quickly. Kale chips will cook much faster, typically 10-15 minutes at 275°F (135°C).
6. Cool and Serve
Once your veggie chips are out of the oven, let them cool completely on the baking sheet. They will crisp up even more as they cool. Serve immediately and enjoy your delicious homemade snack!
Storage Instructions
Veggie chips are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 2-3 days. They might lose some of their crispness over time. Reheating them in a low oven for a few minutes can help revive some crunch.
Frequently Asked Questions (FAQ)
- Why are my veggie chips not crispy? They might be sliced too thick, or they weren’t baked long enough, or the oven temperature wasn’t consistent.
- Can I make these in an air fryer? Yes, an air fryer works great! Cook at 350°F (175°C) for 10-15 minutes, shaking the basket frequently.
- What other vegetables can I use? Try parsnips, turnips, or even bell peppers for different flavors and textures.
- Can I omit the oil? While you can try, oil helps achieve that signature crispy texture and flavor.
- How do I prevent them from burning? Keep the oven temperature low and watch them closely, especially during the last few minutes. Thinly sliced veggie chips cook quickly.
- Are these healthy? Yes, homemade veggie chips are a great way to incorporate more vegetables into your diet with minimal added ingredients.