VEGIE CHIPS RECIPES
BAKED VEGGIE CHIPS RECIPE: HOW TO MAKE IT
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
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
HERBED VEGETABLE CHIPS | RECIPES | WW USA
Chips are quintessential party and snack food, and this recipe offers a make-your-own option made from delicious, colorful vegetables. If possible, use a mandolin to evenly and thinly slice the vegetables. The low oven temperature is crucial here as it removes the moisture from the vegetables, making them crisp, without burning them. Spread the vegetables out on the baking sheets. If they’re too crowded, they’ll steam rather than roast, and you’ll end up with soggy chips. Once baked, to keep the chips crisp, cool them completely, and store in an airtight container or zip-close plastic bag for up to 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250°F.
Provided by WEIGHTWATCHERS.COM
Categories Appetizers,Snacks
Total Time 135 minutes
Prep Time 15 minutes
Cook Time 120 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.
- Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots in a single layer on other baking sheet. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano.
- Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving.
Nutrition Facts : Calories 54 kcal
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