Veggie Chips – Healthy and crispy delicious snacks.

We all love a crispy snack every now and again. It isn’t easy to find a crispy chip that’s healthy and isn’t just potato chips and oil. If you want to make sure about what you’re eating is good for you, try out these Veggie Chips. They’re homemade, vegan and vegetarian-friendly and perfect for a movie night or snack during your next get-together.

You can use almost any veggies but we’ve included beetroot, zucchini, carrot, tomato and potato. Do yourself a favour and use a mandoline slicer for thin veggie slices. This is much easier than going old-school and slicing it with a knife. This will also help the veggies dry-out and crisp up in the best way possible. You can use any of these veggies and be creative and try your own combinations as you get used to the flavours.

Try out these vegan Veggie Chips this weekend during a movie or with friends. They’re easy to make and super crispy!

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Veggie Chips Recipe

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Recipe by DNAfit Course: SnacksCuisine: GlobalDifficulty: Esy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Drying Time

1

hours

Total time

45

minutes

Ingredients

• 350 g Diced zucchini

• 1 large Diced carrot

• 1 large Diced potato

• 1 large Diced tomato

• 1 medium Diced beetroot

• 1 tbsp Extra virgin olive oil

• 1 pinch Salt

• 1 pinch Ground black pepper

Method

• Preheat the oven to 180°C.
• Wash and dry the zucchini, carrot, potato, tomato and beetroot into thin slices.
• Place onto a baking sheet and dab until fully dry.
• Drizzle the olive oil over the veggie chips, as well as the salt and pepper.
• Place into the oven for approximately 30min or until golden and crispy.
• Serve.

Notes

• Nutritional Information (per serving):
  Energy:  668kJ (160 calories)
  Carbohydrates: 28g
  Fibre: 5g
  Protein: 5g
  Fat: 4g

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