Are you looking for a delicious and healthy snack? Roasted Veggie Chips are the perfect solution! Not only are they simple to make, but they’re also incredibly tasty and full of nutrients. Plus, these chips are customizable, making them easy to adapt to your taste preferences, and they’re perfect for busy days when you need a quick, satisfying snack.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 120
Protein: 2g
Carbohydrates: 20g
Fat: 5g
Fiber: 3g
Sugar: 5g
Sodium: 200mg
Why Make Roasted Veggie Chips
Roasted Veggie Chips are not only a healthier alternative to traditional potato chips, but they also pack in a punch of vitamins and minerals. The combination of colorful vegetables provides a variety of antioxidants, making this snack as nutritious as it is delicious. Whether you’re looking to satisfy a craving or sneak some nutrients into your diet, these chips are versatile enough to be paired with any meal or enjoyed alone.
How to Make Roasted Veggie Chips Step by Step
Ingredients
1 medium sweet potato, thinly sliced
1 large beet, peeled and thinly sliced
1 medium zucchini, thinly sliced
2 large carrots, peeled and thinly sliced
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Directions
Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. In a bowl, toss all the sliced vegetables with olive oil, sea salt, black pepper, paprika, and garlic powder until well coated. Arrange the slices in a single layer on the prepared baking sheets, without overlapping. Bake for 15–20 minutes, flipping halfway through. Watch closely, as thinner slices may cook faster. Let the chips cool completely on the tray to crisp up. Serve immediately or store in an airtight container for up to 4 days.
How to Serve Roasted Veggie Chips
Roasted Veggie Chips can be enjoyed in a multitude of ways. Pair them with a delicious hummus or guacamole for a tasty appetizer. You can also serve them alongside a fresh salad for some added crunch or as a side with your favorite protein. Whichever way you choose, they are sure to be a hit.
How to Store Roasted Veggie Chips
To store your Roasted Veggie Chips, keep them in an airtight container at room temperature for up to 4 days. If you want to retain their crispiness, avoid refrigerating them. If you have leftovers, simply reheat them in the oven for a few minutes to restore their crunch. You can also freeze the raw slices before baking for a quick snack option later on.
Expert Tips for Cooking Roasted Veggie Chips
- Make sure to slice the vegetables as evenly as possible to ensure they cook uniformly.
- Use a mandoline slicer for the thinnest, most consistent slices.
- Don’t overcrowd the baking sheets; leave enough space for air circulation to get that perfect crisp.
- Experiment with seasoning—try adding nutritional yeast for a cheesy flavor or cayenne pepper for some heat.
- Keep an eye on the chips as they bake, as they can go from perfectly crispy to burnt quickly.
Delicious Variations of Roasted Veggie Chips
- Spicy Roasted Veggie Chips: Add red pepper flakes or chipotle powder to the seasoning mix for a kick.
- Herbed Veggie Chips: Toss the vegetables with a mix of dried herbs like rosemary and thyme for added flavor.
- Citrus Roasted Veggie Chips: Add a splash of lemon or lime juice before seasoning for a zesty twist.
If you’re looking for a healthy snack, Roasted Veggie Chips are an excellent choice. They are full of flavor, easy to make, and versatile enough to fit into any diet. Don’t hesitate to try this recipe and enjoy these delicious chips at your next gathering or as a personal treat!
Roasted Veggie Chips
Ingredients
Vegetables
- 1 medium sweet potato, thinly sliced
- 1 large beet, peeled and thinly sliced
- 1 medium zucchini, thinly sliced
- 2 large carrots, peeled and thinly sliced
Seasoning
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
Preparation
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a bowl, toss all the sliced vegetables with olive oil, sea salt, black pepper, paprika, and garlic powder until well coated.
- Arrange the slices in a single layer on the prepared baking sheets, without overlapping.
Cooking
- Bake for 15–20 minutes, flipping halfway through. Watch closely, as thinner slices may cook faster.
- Let the chips cool completely on the tray to crisp up.
