Ingredients
Classic mix veggie chips
- Carrot1 large (thinly sliced)
- Zucchini1 medium (thinly sliced)
- Beetroot1 medium(thinly sliced)
- Salt1/2 teaspoon
- Pepper1/2 teaspoon
- Olive oil10ml
BBQ Sweet Potato Chips
- Sweet potato1 medium (thinly sliced)
- Olive oil15ml
- Barbecue seasoning1 tablespoon
- Chili powder1/2 tablespoon
Baked Garlic Beetroot Chips
- Beetroot1 large (thinly sliced)
- Olive oil10ml
- Salt1/2 teaspoon
- Pepper1/2 teaspoon
- Garlic powder1 tablespoon
Eggplant Parmesan Chips
- Eggplant1 medium (thinly sliced)
- Olive oil30ml
- Parmesan cheese1/4 cup
- Garlic powder1 teaspoon
- Italian seasoning1 teaspoon
- Pepper1/2 teaspoon
- Salt1/2 teaspoon
Directions
Summers call for late night conversations, midday naps and midnight fridge runs. When kitchen cabinets are stacked with unhealthy goodies, tummy rolls come uninvited.
Say goodbye to store bought chips, it’s time for a twist to your boredom bites. Letting those vegetables rot in your fridge while you think of finding that perfect recipe to make it taste better isn’t a hassle anymore. Food Crowd brings you a variety of recipes to choose from for your next Netflix party!
Classic mix veggie chips
Grab onto those leftover vegetables from last night’s dinner bake tray and twist them into some appetizing crisps. Giving your bowl a mix of all vegetables, here is a flavorful recipe to snack on.
Directions:
- Preheat the oven to 200°C.
- In a large bowl combine the thinly sliced carrot, zucchini and beetroot along with olive oil, salt and pepper.
- In a baking pan lined with parchment paper carefully place the vegetables.
- Bake for 10 minutes.
- Flip the vegetables and let it bake for another 5-7 minutes.
- Carefully remove the baking pan from the oven and let it cool for 10-12 minutes at room temperature before serving.
- Toss them in your choice of seasonings and enjoy!
BBQ Sweet Potato Chips
Let’s remake your childhood potato crisps the healthier way. Here is a recipe that screams gluten free yet satisfies your cravings for something crunchy and tangy!
Directions:
- Preheat the oven to 135°C.
- In a large bowl combine the thinly sliced potatoes, olive oil and barbecue seasoning and let it marinate for 5 minutes.
- In a baking pan lined with parchment paper carefully place each sliced potato.
- Bake for 1.5 hours and carefully flip them in between.
- When the crisps are golden brown remove them from the oven and let it cool down at room temperature for 10-15 minutes.
- Serve your choice of condiments for a burst of flavors.
Baked Garlic Beetroot Chips
What better way to celebrate the weekend than the bright red beetroot chips? Baking sliced beetroot with garlic powder not only transforms the flavor but also enhances the sweetness of the beetroot.
Directions:
- Preheat the oven to 160°C.
- In a large bowl combine the thinly sliced beetroot, olive oil, salt, pepper and garlic powder.
- In a baking pan lined with parchment paper carefully place the vegetables.
- Bake for 30 minutes and carefully flip them in between.
- Serve and enjoy.
Eggplant Parmesan Chips:
These crunchy and delicate eggplant parmesan chips are packed with flavor and nutrients and thanks to the Italian seasoning it makes them highly irresistible!
Directions:
- Preheat the oven to 175°C.
- In a large bowl combine thinly sliced eggplant, olive oil, garlic powder, Parmesan cheese, salt and pepper. Let it marinate for 15 minutes.
- In a baking pan lined with parchment paper, carefully place the vegetable.
- Sprinkle Italian seasoning on top of the eggplant.
- Bake for 18-20 minutes or until golden brown.
- Serve with an eggplant dip and enjoy.
The perfect way to sneak in nutrients disguised as savory crisps for all those picky eaters out there. You may find it difficult to stop munching these delicious treats!