A Colourful and Crunchy Snack
When you have vegetables that are almost past their prime, why not turn them into a snack that's as delightful as it is appealing? Our Leftover Vegetable Chips recipe makes use of zucchini, sweet potato, beet, and carrot, but feel free to use any veggies you have on hand. This easy-to-make, vegan-friendly snack is perfect for when you're craving something crunchy and savory. They're baked, not fried, and you can customize the flavors to your liking.
Difficulty:
Easy
Serving:
2 servings
Preparation time/ Cooking time:
10 minutes / 20 minutes
Ingredients:
100 g zucchini
80 g sweet potato
80 g beet
60 g carrot
20 ml olive oil
5 g salt
5 g garlic powder
5 g paprika
Preparation:
Preheat your oven to 190°C.
Slice the vegetables as thinly as possible, using a mandoline slicer or a sharp knife. Try to make the slices a similar thickness for even cooking.
Combine olive oil, salt, garlic powder, and paprika in a large bowl. Add the sliced vegetables and toss until they're evenly coated with the oil and spices.
Arrange the vegetable slices on a baking sheet lined with parchment paper. Ensure they don't overlap, so they cook evenly.
Bake in the preheated oven for 15-20 minutes, or until the chips are crispy and golden brown. Keep a close eye on them after 10 minutes to prevent burning.
Let the chips cool for a few minutes before serving.
Enjoy this delightful, colorful, and crunchy snack!
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