Vegetable chips
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 40 min
- Serving: 4
- Cost: Very low
PRESENTATION
Looking for a snack that's both healthy and delicious? Well, these vegetable chips might just be your new obsession. Seriously good. They're all about keeping it simple, yet delivering that crispy crunch you crave. You know, like classic chips. But here's the deal: instead of just potatoes, this recipe shakes things up with colorful veggies—think pumpkin, beetroot, and yeah, potatoes too.
The secret weapon? Rosemary. Really really brings an earthy flavor. Your whole kitchen will smell amazing while they bake. And the best part? You don’t have to stress about exact cooking times—just keep an eye on them. Each veggie gets crispy in its own time, which is great.
The best part? These homemade veggie chips pop out of the oven with almost no guilt. All the crunch without the extra oil from frying. So, when it comes to healthy eating, baked vegetable chips make it easy to toss more good stuff into your diet. No fuss. They're baked, no extra oil, giving them a light and tender texture—perfect for sharing with kids or, honestly, anyone looking for a better snack.
And look, rosemary doesn’t just add a nice smell—it enhances the fresh taste of those veggies. Pretty much. This is really an easy veggie chips recipe—just slice, bake, and watch them go from soft to crispy and golden. For sure, if you’re into variety, try tossing in carrots or zucchini. The goal? A bowl of healthy vegetable snacks you can feel good about.
They're as satisfying as regular chips—maybe even more. So so much better for you. It's a simple way to enjoy more veggies and still get that chip feeling. All without frying or any complicated steps. So next time you're hit with a snack attack, remember these veggie chips—the perfect mix of flavor and health, no question!
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How to prepare Vegetable chips
To make vegetable chips, start by cutting the pumpkin into wedges, then remove the peel with a knife 1 and slice finely with a mandoline 2. Peel the beetroot 3
slice it with the mandoline to get thin slices 4. Finally, peel the potatoes 5 and proceed as you did with the other vegetables: slice with the mandoline to get rather thin slices 6.
Line a baking sheet with parchment paper, place the beetroot slices on it, drizzle with a little olive oil, season with salt, and add a few sprigs of rosemary 7. Bake the beetroot chips in a fan oven at 428°F for 20 minutes or until they dry (or in a static oven at 446°F for 40 minutes). Once cooked, take the chips out 8 and transfer them to a rack to cool 9.
Now continue with the pumpkin: spread the pumpkin slices on a baking sheet lined with parchment paper, season with olive oil, salt, and rosemary 10, bake the pumpkin chips in a fan oven at 428°F for 10 minutes (or in a static oven at 446°F for 40 minutes). Once crispy, remove them 11, place them on a rack, and leave them there until completely cool 12.
Finally, proceed in the same way with the potatoes: place the potato slices on the baking sheet lined with parchment paper 13, bake the potato chips in the same mode in a fan oven at 428°F for 10 minutes (or in a static oven at 446°F for 15 minutes), once cooked, the potatoes will be golden and crispy, take them out 14 and let them cool on the rack 15.