Tropical Baked Veggie Chips Recipes
BAKED VEGGIE CHIPS
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
Time 30m
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, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CRISPY BAKED POTATO CHIPS
Steps:
- Preheat oven to 400°F (200°C).
- Use a mandoline to cut potatoes into ⅛-inch thick slices. (It can help to lay your slices out on paper towels and pat dry before seasoning and baking to remove excess moisture. This will allow them to cook faster and make them crispier!)
- Arrange slices on a wire baking rack (if you have one) on top of a parchment-lined baking sheet.
- Spray slices with cooking spray and season to taste. If desired, flip slices to spray and season on the other side.
- Bake 12-20 minutes*, flipping your slices halfway if not using a baking rack.
- *Cook time may vary! It will depend on your oven, the thickness of your slices, and the moisture/starchiness of your potatoes. When ready, potato slices will be curling around the edges and starting to brown. Don't be afraid of letting them brown a bit if you want truly crispy baked potato chips!
- Sprinkle with salt when out of the oven if desired.
- Allow to cool, serve, and enjoy!
- Yields 1 serving
Nutrition Facts : ServingSize 1 medium potato, cut into chips, Calories 120 kcal, Sugar 1 g, Fat 1 g, Carbohydrate 26 g, Fiber 2 g, Protein 3 g
BAKED VEGGIE CHIPS
Take advantage of the season's white and sweet potatoes, beets, parsnips, and carrots. Slice them into paper thin rounds, toss with seasonings, and enjoy as a side dish or afterschool treat. Each serving is 20 chips. I found this recipe in Nick Jr. Family magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Peel the sweet potato, beet, white potato, and parsnip. Using a chef's knife, slice each into 1/8-inch thick rounds. Place sliced vegetables in a large bowl. Add the oil and toss gently until well coated.
- Arrange in a single layer on two large baking sheets.
- Combine the Parmesan cheese, salt, garlic powder, oregano, and pepper in a small bowl. Sprinkle evenly over vegetables.
- Bake until crisp and light golden brown, about 25 minutes. Serve with dipping sauces as desired.
- Tip: It's easier to bake these in two ovens or in two batches. If you bake both sheets at the same time, be sure to rotate the baking sheets halway through for more even cooking. The veggies don't need to be turned during cooking.
Nutrition Facts : Calories 139.1, Fat 7.8, SaturatedFat 1, Cholesterol 2.2, Sodium 583.8, Carbohydrate 15.6, Fiber 2.2, Sugar 2.7, Protein 2.5
BAKED VEGGIE CHIPS
Steps:
- Preheat the oven to 375°F.
- In a large bowl, gently stir together all the ingredients except the salt. Place the vegetable slices close together in a single layer on two large baking sheets.
- Bake for 30 to 35 minutes, or until browned, checking closely during the last 10 minutes to keep the chips from burning and transferring them to a medium bowl as they become ready. They will crisp as they cool, about 5 minutes.
- Sprinkle the chips with the salt, gently stirring to coat.
- Cook's Tip
- The chips will lose their crispness when stored, so they are best on the day they are made. If you keep the chips for another time, however, you can restore their crispness by putting them on a baking sheet and baking at 250°F for 8 to 10 minutes.
- Nutrition Information
- (Per serving)
- Calories: 110
- Total fat: 2.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 0mg
- Sodium: 111mg
- Carbohydrates: 21g
- Fiber: 4g
- Sugars: 4g
- Protein: 2g
- Calcium: 32mg
- Potassium: 464mg
- Dietary Exchanges
- 1 1/2 starch
TROPICAL BAKED VEGGIE CHIPS
You can try other veggies too. I picked this up from Chef Allen's in Aventura, FL. Pair it with Coconut Crab Dip.
Provided by Ambervim
Categories < 30 Mins
Time 25m
Yield 1 Batch
Number Of Ingredients 5
Steps:
- Begin by slicing each of the vegetables with a small, handheld mandolin.
- Then, brush both sides of the chips with olive oil and place them on a flat cookie sheet.
- Cover the veggies with another cookie sheet, and let them bake in a 350 degree oven for about 15 minutes or until golden brown and crispy.
- Season with sea salt before serving.
Nutrition Facts : Calories 807.5, Fat 54.7, SaturatedFat 7.7, Sodium 2405.2, Carbohydrate 83.2, Fiber 8, Sugar 32.3, Protein 4.4
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