GARDEN VEGGIE CHIPS RECIPES

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BAKED VEGGIE CHIPS RECIPE: HOW TO MAKE IT



Baked Veggie Chips Recipe: How to Make It image

Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! —Christine Schenher, San Clemente, California

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 7 servings.

Number Of Ingredients 10

1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Steps:

  • Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Nutrition Facts : Calories 108 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 220mg sodium, CarbohydrateContent 15g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 starch

VEGGIE KALE CHIPS RECIPE | ALLRECIPES



Veggie Kale Chips Recipe | Allrecipes image

A great way to eat your vegetables and actually enjoy them. A great alternative to potato chips, veggie chips/straws, or popcorn. Sherry or apple cider vinegar can be used in place of the vinegar if desired.

Provided by Keri Ann

Categories     Appetizers and Snacks    Snacks    Kids    Quick and Easy

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 5

1 bunch kale, stems removed and leaves ripped into bite-size pieces
1 tablespoon olive oil, or more as needed
1 clove garlic, pressed
1 tablespoon vinegar
salt to taste

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Place kale leaves in a large resealable bag. Mix olive oil and garlic together in a bowl; pour over kale. Seal and shake bag until kale leaves are evenly coated. Add vinegar to bag, reseal bag, and shake until coated. Spread leaves evenly onto a baking sheet.
  • Bake in the preheated oven until crisp, 20 to 25 minutes. Season with salt.

Nutrition Facts : Calories 58 calories, CarbohydrateContent 7.6 g, FatContent 2.8 g, FiberContent 1.5 g, ProteinContent 2.5 g, SaturatedFatContent 0.4 g, SodiumContent 32.2 mg

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