Veggie chip recipes

Love the crunchy feel and salty taste of chips but want to avoid the muffin top that can result from overindulging? Treat yourself to one of these guilt-free veggie chips instead!

Crunchy chips that are healthy too
Kale chips


Kale chips

Serving size 1

Kale chips have all the crispiness and melt-in-your-mouth qualities of potato chips without all the added fat. Plus, kale happens to be loaded with fibre, vitamin A, vitamin C and calcium. Just be sure to not coat the leaves in too much oil, and go easy on the salt for a healthy, satisfying dish.

Ingredients:

  • 2 cups packed kale, rinsed and ripped into chip-size pieces (about 2 inches by 2 inches)
  • 1–2 tablespoons olive oil
  • Salt (to taste)

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Put kale pieces in a bowl, and slowly add in the olive oil while mixing until the leaves are well coated.
  3. Add the desired amount of salt, and toss well.
  4. Lay the pieces flat on a pan, and bake them in the oven for about 12 minutes.

Note: It may look like a whole lot of kale going in, but they do shrivel up considerably. This recipe serves one person, so simply multiply the ingredients if more servings are required. But always make sure the leaves are flat and not piled on top of one another, or they won’t crisp properly. Use multiple trays if necessary.

Beet chips

It’s common to see beets in store-bought veggie chip bags because of their bright colour and sweet flavour. But store-bought varieties are often fried in oil — meaning you get a whole lot more fat than you do vitamins and minerals. These beet chips have all the flavour, but they’re baked, so you can truly feel good about digging in!

Serving size 1

Ingredients:

  • 1 small or medium beet
  • 1 tablespoon olive oil
  • Salt (to taste)

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Peel a beet, then slice it as thinly as possible, or use a food processor with a slicing blade if available.
  3. Lay the slices flat on a pan. Brush half the olive oil over the beets, then flip them, and brush the remaining oil on the other sides. Sprinkle on the desired amount of salt.
  4. Place in the oven, and bake for 30–40 minutes.
  5. At the 25-minute mark, begin checking them every few minutes to ensure they don’t burn. If the thinner ones are ready earlier, remove them, and let the thicker ones continue to bake.

Note: This recipe makes one large serving or two smaller ones, but it can easily be multiplied if you are having guests. Just make sure to never pile the beets on top of one another, or they won’t bake properly. If you can’t fit all the slices on one tray, start a new one.

More healthy snack ideas

Healthy late-night snacking
Healthy after-school snacks your kids will enjoy
5 Ways to snack smarter

Comments

Comments are closed.