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Crispy Veggie Chips Mix Recipe Easy Homemade Snack to Try Today

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A quick and easy recipe for homemade crispy veggie chips using sweet potatoes, beets, zucchini, and carrots, seasoned with herbs and spices for a healthy, addictive snack.

Ingredients

Scale
  • Sweet Potatoes, peeled and thinly sliced
  • Beets, peeled and thinly sliced
  • Zucchini, thinly sliced
  • Carrots, peeled and thinly sliced
  • 2 tablespoons Olive Oil (extra virgin recommended)
  • 1 teaspoon Sea Salt
  • 1 teaspoon Fresh Rosemary, finely chopped (optional)
  • 1/2 teaspoon Smoked Paprika (optional)
  • Black Pepper, freshly ground to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
  2. Slice your veggies thinly and uniformly using a mandoline or sharp knife into 1/8-inch (about 3 mm) thick rounds.
  3. Pat the veggie slices dry by placing them between paper towels and gently pressing to remove excess moisture.
  4. In a large bowl, toss the veggies gently with 2 tablespoons of olive oil, ensuring each slice is lightly coated but not drenched.
  5. Season the veggies with sea salt, freshly ground black pepper, chopped rosemary (if using), and smoked paprika (if desired). Toss again for even distribution.
  6. Arrange the slices in a single layer on the baking sheets, avoiding overlapping to ensure crisp edges.
  7. Bake for 15 minutes, then rotate the pans and carefully flip the slices. Bake for another 10-15 minutes, watching closely to prevent burning.
  8. Check for doneness; chips should be golden and crispy at the edges but not burnt. Adjust timing as needed for thinner slices.
  9. Remove from oven and transfer the chips to a cooling rack to maintain crispness.
  10. Let cool completely before serving or storing.

Notes

Patting the veggie slices dry before oiling and baking is essential to avoid soggy chips. Rotate baking sheets halfway through baking for even crisping. Cool chips on a rack to maintain crunch. Can be stored in an airtight container at room temperature for up to 3 days. Reheat in oven or toaster oven to recrisp if needed.

Nutrition

Keywords: veggie chips, homemade snack, crispy chips, healthy snack, baked veggie chips, gluten-free, vegan, easy recipe

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