Veggie Chips

Name: Veggie Chips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 large zucchini, sliced into 1/8-inch rounds; 1 large squash, sliced into 1/8-inch rounds; 1 large carrot, peeled and sliced into 1/8-inch rounds; 2 large sweet potatoes, peeled and sliced into 1/8-inch rounds; 2 tablespoons Carlini Pure Olive Oil; 1 teaspoon Stonemill Sea Salt, ground to taste; 1 teaspoon Stonemill Ground Black Pepper, to taste

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Introducing a healthy snack option that will leave you feeling satisfied and guilt-free! These homemade Veggie Chips are the perfect combination of crispy and flavorful. Made with a variety of fresh and colorful vegetables, they are not only visually appealing but also packed with nutrients.

The main ingredients for these veggie chips are zucchini, squash, carrot and sweet potatoes. Slicing these veggies into thin rounds and brushing them with pure olive oil before baking is what gives them their irresistible crispiness. Seasoning with a touch of salt and pepper elevates the flavor and makes them a delicious snack option.

Prepping these chips is easy and requires minimal time and effort. Simply lay out the vegetables on a parchment paper-lined baking sheet and bake in the oven at 350° for 15 minutes. Then, flip the chips over and bake for an additional 15 minutes, or until they are golden brown and crispy.

These homemade veggie chips are perfect for a healthy snack on the go, or as a fun appetizer for your next gathering. Serve them up with your favorite dip, such as hummus or guacamole or a dollop of creamy Greek yogurt.

For optimal freshness, store these veggie chips in an airtight container for up to 3 days. They make a great addition to any lunchbox or as a healthy snack option when you're craving something crunchy. Give them a try today and enjoy the wholesome goodness of fresh vegetables in every bite!

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4

Ingredients:

1 large zucchini, sliced into 1/8-inch rounds
1 large squash, sliced into 1/8-inch rounds
1 large carrot, peeled and sliced into 1/8-inch rounds
2 large sweet potatoes, peeled and sliced into 1/8-inch rounds
2 tablespoons Carlini Pure Olive Oil
1 teaspoon Stonemill Sea Salt, ground to taste
1 teaspoon Stonemill Ground Black Pepper, to taste

Directions:

Preheat oven to 350°. Place parchment paper on a baking sheet and layer sliced vegetables on sheet, making sure not to overlap
Brush vegetables with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, then flip chips and bake for 15 minutes or until crisp and browned. Let cool, then store in an airtight container for up to 3 days.

TIP: Serve with your favorite dip or greek yogurt.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen