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–+ servings
vegetable chips

Crispy Vegetable Chips Made Easy for Guilt-Free Snacking

Enjoy these crispy vegetable chips for a guilt-free snacking experience that is healthy and customizable.
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Prep Time 15 minutes
Cook Time 2 hours
Cooling Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chips
  • 1000 grams assorted vegetables (carrots, sweet potatoes, zucchini) Choose vegetables with low water content for extra crispiness.
  • 2 tablespoons plant oil A minimal amount to coat the vegetables.
  • 1 teaspoon paprika powder Adds flavor; can be substituted with your preferred spices.
  • 1 teaspoon salt Adjust to taste.
  • 1 pinch black pepper Optional for a bit of kick.

Equipment

  • Oven
  • Baking sheets
  • Parchment Paper
  • mandoline slicer
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 100 °C (212 °F) on the convection setting.
  2. Line baking sheets with parchment paper.
  3. Wash and peel the vegetables as necessary.
  4. Slice the vegetables thinly (about 2-3 mm thick) with a mandoline slicer.
  5. Combine vegetable slices with oil, paprika, salt, and pepper in a large bowl.
  6. Spread the seasoned vegetable slices on baking sheets in a single layer.
  7. Bake in the preheated oven for about 2 hours, checking every 30 minutes.
  8. Allow the chips to cool completely on the baking sheets before storing.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Store leftover chips in an airtight container at room temperature and consume within 3 days for the best flavor.

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