 |
| Veggie Chips |
Note: These chips should not be eaten alone, because we don't snack. Also be sure you have an equal amount of meat to veggie; bite for bite or less veggies than meat.
The following guidelines apply to all recipes:
- Use a mandolin — a cooking utensil that can pump out uniform, thin slices — or a chef’s knife to cut slices 1/8 — 1/4 of an inch thick. It’s important to get the chips thin to get just the right crisp.
- When placing the chips on a baking sheet, line the sheet with parchment paper and lay the chips in a single layer. If the chips overlap, the edges won’t cook evenly.
- For even cooking, rotate the pan halfway through and flip the chips.
- For small batches, pop the chip subs in a toaster oven.
- Store leftovers in an airtight container, though most of these won’t stay at their peak crunchiness for long.
 |
| Carrot Chips |
Why munch on boring carrot sticks when you can turn raw carrots into crispy, delicate chips instead? A vegetable peeler (a Y-shaped peeler works best, but use what you have) is the only tool you’ll need to make these sweet, paper-thin crisps that are perfect for healthy snacking or as a garnish for your salad.
The carrot slices shrink considerably when baked, so buy the thickest carrots you can find to end up with wider, sturdier chips.
- Use a vegetable peeler to shave the carrots into thin, even slices.
- Preheat oven to 250 and bake for 45 minutes, or until crispy.
 |
| Beet Chips |
Beets have a ton of antioxidant betalain, known for it’s anti-inflammatory and detoxification powers. Slicing the roots and baking them produces a deep purple chip that’s sweet from natural sugars (or a golden yellow if made with golden beets).
- Preheat oven to 350, and bake 20 minutes.
- Rotate sheet and bake 10-20 more minutes.
- For a sweet and savory combination, top them with a touch of goat cheese.
 |
| Smoky Beet Chips |
- 2 medium sized beets, scrubbed clean
- 4 egg whites
- 1 tsp. smoked paprika powder
- 1 tsp. garlic powder
- Olive oil
- Flake sea salt for finishing
This recipe adds a bit of spice: paprika and garlic...
- Preheat your oven to 375. If you use convection, preheat to 350.
- Thinly slice your beets and place them in a bowl of water. Rinse beets until water runs clear and pat dry with a dishcloth.
- In a shallow dish, beat your egg whites, paprika and garlic together.
- Take your beet slices that have been dried and one at a time, dip into the egg white mixture and place on a parchment lined baking sheet. Keep the chips close together but do not overlap. Place into your oven on the lowest rack.
- After 10 minutes, slightly coat the beets with oil. Increase your oven’s heat by 25 degrees (375 for convection; 400 for non-convection) and continue to bake for an additional 15 minutes. Keep your eye on them and remove from the oven when they turn a beautiful golden red-brown color. Cooking times will vary based on your oven.
- Remove from the oven and let cool for a few minutes (if you can wait).
- Finish with flake sea salt.
Butternut Squash Chips
These are the biggest of all the chips in the land. They’re sweet, taste pumpkin-y, and you get two fun shapes out of one squash. The seedless part up top yields sizable rounds, while the bottom part (once deseeded and sliced) makes rings.
- Preheat oven to 375.
- Bake for 20 minutes, flip and cook until brown on the edges.
This green veggie is a solid source of niacin and thiamine, two B vitamins that help us produce healthy hair and skin.
- Preheat oven to 450.
- Bake for 8-10 minutes, flip slices, then roast for another 8-10 minutes.
Bear with these little guys. We know it’ll take a little more patience to slice ’em up, but they’re a good source of riboflavin (which helps convert food to fuel) and copper (important for our immunity).
- Dust these little rounds with curry, turmeric, garlic, paprika, and pepper for a super-flavorful treat.
- Preheat oven to 350, roast for 15 minutes, flip and cook for another 15.
Turnip Chips
Turnips are a great source of vitamin B6, which helps to produce serotonin, the hormone that helps us sleep and control appetite.
Kale Chips
Kale is a distant cousin of broccoli and is known to have a very large amount of antioxidants compared to other fruits and veggies. Since kale can sometimes be a little bitter, gently massaging the leaves with a little olive oil before baking. Or dust with Parmesan for the real McCoy.
For a flat chip, use dinosaur kale. The alternative, curly kale, is much more textured.
Turnips are a great source of vitamin B6, which helps to produce serotonin, the hormone that helps us sleep and control appetite.
- If you’d rather not peel them, make sure to give them a good scrub before the chips hit the baking sheet.
- Preheat oven to 375.
- Roast for 20-25 minutes.
 |
| Kale Chips |
Kale is a distant cousin of broccoli and is known to have a very large amount of antioxidants compared to other fruits and veggies. Since kale can sometimes be a little bitter, gently massaging the leaves with a little olive oil before baking. Or dust with Parmesan for the real McCoy.
For a flat chip, use dinosaur kale. The alternative, curly kale, is much more textured.
- Preheat oven to 375.
- Rinse and dry 1 large bunch of kale, then remove the stems and tough center ribs.
- Rip the kale into large pieces, toss with a little olive oil, then sprinkle with some salt and pepper.
- Bake until crisp, about 10 to 15 minutes, checking frequently, as they can burn easily.
.JPG)
