Texas Living

Guilt-Free Vegetable Chips You Can Make Yourself

By Celia Bryan-Brown 1.3.18

What better way to celebrate a fresh start to the year than by slicing, baking, crunching, and dipping an array of fresh vegetable chips?

Don’t be deterred by the healthiness of these snacks. This garden-variety rainbow has just as much to say as the iconic potato and allows you to put a little creativity into your crunch. Plus, they’re perfect for when you feel like indulging in holiday goodies, but you’re not ready to break your food-related resolutions.

Before you get started, preheat your oven to 350 F and line your baking trays with parchment paper.

Virtuous Vegetable Chips

This chip is almost too good to be true. Look no further than the leafy kale plant for a wonder vegetable that satisfies your salty, crispy cravings while being almost annoyingly good for you. Kale chips can be bought at many health food stores, but it’s incredibly easy — and much less expensive! — to make them at home.

Start by drizzling a large bag of torn kale leaves with a teaspoon of olive oil and a pinch of salt, and then toss to coat. Spread your leaves out on a baking tray in a single layer and bake for four minutes, then turn and bake for another minute. Keep a close eye on them — they’re liable to burn if left unattended!

To give your chips an extra kick, add a pinch of chili powder and a tablespoon of grated Parmesan.

vegetable chips

The Garden Bouquet

Have fun making your own variety bag of chips by trying out a selection of different root vegetables — golden beets, red beets, sweet potatoes, plantains, and daikons all work great. The more colors you have, the more fun you have choosing, seasoning, and sampling. It also ensures your bowl is packed with different nutrients!

Use the finest setting on your mandolin slicer to get even circles and spread out your vegetables in a single layer on trays. Drizzle with a teaspoon of olive oil and a pinch of salt, then toss to ensure full coverage. Add other flavorings as the inspiration strikes, whether it’s a hint of cinnamon in your sweet potatoes, a bold sprinkle of turmeric for your daikon, or a splash of paprika over your plantains.

Place a sheet of parchment paper over each tray to cover your vegetables and bake for 10 minutes, until the edges of the chips begin to dry out. Uncover and bake for at least another 10 minutes, keeping a close eye on them so they don’t burn.

Remove the chips as they become lighter in color and leave to crisp up on a wire rack.

vegetable chips

The Classic Fry

Sometimes the only way to go is the trusty deep fry. Change up the home fries game with carrots and parsnips instead of the standard potato. Use a speed peeler to create long ribbons and dip for four minutes, or until crisp, in hot oil. Season with salt and spices as they cool.

Pair with your favorite dip and enjoy biting into your healthy vegetable chips in the new year!

Find out more ways you can get ready for 2018.

© 2018 Texas Farm Bureau Insurance