If there is one thing I am good at, it’s consuming SNACKS. I usually realize this in aisle 2 of Trader Joe’s, as I stand baffled by the questions one is forced to ask themselves at the market. Mainly, “what is it that I actually eat?!?” As I toss random items into my cart, it dawns on me that I rarely eat full, well rounded meals. Rather, I flit through my busy days (on the brink of starvation), grabbing handfuls of whatever happens to be in the pantry before rushing out the door. It can be so easy to make unhealthy food choices under these circumstances and ore often than I’d like to admit an entire bag of chips has been my breakfast, lunch, and dinner. This week I decided to make a change and swap out unhealthy snacks with nutritious ones. I found 3 healthy veggie chip recipes recipes that were simply divine. Low-cal and packed with nutrients, these veggie chips satisfied my craving for something savory without compromising my health or my waistline;)
Rosemary Beet Chips
(Recipe by: The Minimalist Baker)
- 3 medium-large beets, rinsed and scrubbed
- Olive or canola oil
- Sea Salt + Black Pepper
- 2-3 sprigs rosemary, roughly chopped
- Preheat oven to 375 degrees F and place oven rack in the center of the oven.
- Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
- Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
- Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
- Remove from oven, let cool. Then serve.
Salt & Vinegar Sweet Potato Chips
(Recipe by: Creme de la Crumb)
- 2-3 medium-large sweet potatoes
- ⅓ cup malt vinegar
- 3 teaspoons coarse sea salt (or 2 teaspoons fine grain sea salt)
- Preheat oven to 375. Scrub sweet potatoes and pat dry. line a large baking sheet with nonstick foil and spray generously with cooking spray.
- Thinly slice sweet potatoes into round discs. You can use a mandolin slicer if you have one, I did not, so I used a really sharp knife and that worked great. Place all of the potato discs in a large plastic zip lock bag. Add malt vinegar, seal, and shake to coat the potatoes. Allow to rest at room temperature 10-15 minutes.
- Drain the bag and place all of the potato discs in a single layer on prepared baking sheet. Sprinkle with half of the sea salt and spray generously with cooking spray. Bake 15-20 minutes. Use a thin spatula to flip the potato discs over. Sprinkle with remaining sea salt. Bake another 15-20 minutes until chips are crispy. Remove and allow to cool completely. Store in airtight container at room temperature.
Parmesan Zucchini Chips
(Recipe by: The Copper Collective)
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/2 teaspoon salt
Freshly ground black pepper
Preheat the oven to 400 degrees F **I have found that some people have had success at 350 or 375, if your oven runs hot, you might want to try at a lower temp for longer and check often!!** . Coat a baking sheet with cooking spray.
Slice the zucchini into 1/8-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes (longer if at a lower temp). Remove with spatula. Serve immediately.
Veggie Chip Trifecta!