Homemade veggie chips are moorish and easy to make
Crispy veggie chips taste naturally sweet, are crunchy and moorish. They are easy to prepare, healthy and are a good alternative to store bought potato chips. These chips look great and are made from zucchini, sweet potato, carrot and Hawaiian sweet potato. Serve at parties, barbecues, as a after school snack or as a side dish.
Ingredients 1 large carrot
1 medium zucchini
1/2 sweet potato
1/2 Hawaiian sweet potato
2 tbsp olive oil
Salt and pepper
Preheat the oven to 175 degrees. Take out the wire racks and line with two sheets of baking paper.
Thinly slice the carrot, zucchini and both sweet potatoes using a food processor or knife. Aim for consistency, so the slices are the same thickness. The thinner the slices the crisper the chips. I used a food processor.
Evenly coat the vegetables for maximum flavour
Place the vegetable slices into a plastic bag or bowl, add the olive oil, salt, pepper and toss to combine until the slices are evenly coated.
Lay the vegetable slices on the baking paper, spreading the slices so there is no overlap.
Put one rack with vegetable slices in the top and the other at the bottom of the oven. Bake for 7 minutes.
Keep the vegetable slices spaced without an overlap so they bake well
Turn the vegetable slices over and switch racks so the bottom rack goes on the top and the top rack goes on the bottom of the oven. Bake for 6-7 more minutes, until golden brown.
Cool and serve immediately.
Serve veggie chips together or alone like these sweet tasting carrot chips
Use paprika or cayenne pepper with salt for spicy chips.
Use balsalmic vinegar and salt for mourish flavoured chips.