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Homemade Baked Veggie Chips

These baked veggie chips are thinly sliced vegetables like sweet potatoes, kale, zucchini, and beets, baked until crispy and golden. The process involves even slicing, tossing with oil and spices, and baking until they crackle with a satisfying crunch. Their final appearance is colorful, crispy, and irresistibly snackable, perfect for mindful snacking at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes sliced thinly
  • 1 bunch kale sturdy leaves, torn into pieces
  • 2 small zucchini thinly sliced
  • 2 small beets thinly sliced
  • 1 tablespoon olive oil for tossing
  • to taste sea salt for sprinkling
  • 1 teaspoon dried thyme optional, for flavor

Equipment

  • Mandoline or sharp knife
  • Baking sheet
  • Parchment Paper
  • Wire rack
  • Mixing bowl

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. Using a mandoline or a sharp knife, thinly slice sweet potatoes, zucchini, and beets to about 1/8 inch thick, aiming for even slices for uniform baking.
  3. Toss all the vegetable slices in a small bowl with olive oil, ensuring each piece is lightly coated without pooling oil.
  4. Arrange the slices in a single layer on the prepared baking sheet, leaving space between each to allow for crisping.
  5. Sprinkle the vegetable slices with sea salt and dried thyme for added flavor.
  6. Bake in the oven for about 15-20 minutes, flipping the slices halfway through, until they turn golden brown and crispy around the edges.
  7. Once golden and crisp, remove the chips from the oven and transfer them to a wire rack to cool for 5-10 minutes, allowing them to crisp further.
  8. Enjoy your homemade veggie chips immediately, or store in an airtight container once fully cooled to keep them crispy for later.

Notes

For extra flavor, sprinkle with your favorite herbs or spices before baking. Pat vegetables dry thoroughly to ensure maximum crispness.