Roasted Veggie Chips
These Roasted Veggie Chips are a colorful and healthy snack that combines the sweetness of sweet potatoes and beets with a variety of other nutrient-dense vegetables. They are crispy, flavorful, and packed with vitamins and minerals, making them a perfect alternative to store-bought chips. This whole food plant-based, oil-free recipe is great for satisfying your crunch cravings while nourishing your body.
Equipment
- Baking pan
- Parchment Paper
- Oven
Ingredients
- 1 medium sweet potato thinly sliced (about 1/8 inch thick)
- 2 medium beets thinly sliced (about 1/8 inch thick)
- 1 zucchini thinly sliced (about 1/8 inch thick)
- 1 eggplant thinly sliced (about 1/8 inch thick)
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Prepare the Veggies: Wash and peel the sweet potatoes and beets. Using a mandoline slicer or a sharp knife, thinly slice the sweet potatoes, beets, zucchini, and eggplant.
- Season the Chips: In a large mixing bowl, combine the sliced sweet potatoes, beets, zucchini, and eggplant. Add dried thyme, dried rosemary, garlic powder, onion powder, sea salt, and black pepper.
- Toss well to ensure all slices are evenly coated with the spices.
- Arrange on Baking Sheets: Spread the seasoned veggie slices in a single layer on the prepared baking sheets, making sure they are not overlapping to ensure even cooking.
- Bake: Bake in the preheated oven for about 25-30 minutes, flipping the chips halfway through, until they are crispy and lightly browned. Keep an eye on them to prevent burning, as cooking times may vary based on the thickness of the slices.
- Cool and Serve: Once baked, remove the chips from the oven and let them cool on the baking sheets for a few minutes to crisp up further. Serve immediately or store in an airtight container for later.
Notes
Whole Food Plant-Based, Oil-Free, Vegan, Gluten-Free
Notes:
Adjust the Veggies: Feel free to use other thinly sliced vegetables like carrots, parsnips, or radishes for variety.
Customize the Spices: Try adding different dried herbs or spices to suit your taste preferences.
Storage: Store leftover chips in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh but can still be tasty for a short period.Nutrition
Calories: 200kcalCarbohydrates: 45gProtein: 6gFiber: 10gSugar: 8g
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