Rainbow Veggie Chips Crispy Colorful Goodness

Recipe Introduction

Quick Hook

Fancy a healthy snack that's actually exciting? Honestly, ditch the boring crisps and try our rainbow veggie chips . They are packed with flavour and oh-so-satisfying.

Brief Overview

These homemade veggie chips are a healthier twist on a classic snack. The idea came to me last year, so I decided to give my chips a twist, using all sorts of root vegetables to make it more colourful.

They're surprisingly easy to make, taking about 45- 55 minutes total. This recipe yields about 4 servings.

Main Benefits

These baked veggie chips are a great way to sneak in extra nutrients. Plus, they're perfect for a guilt-free evening snack.

What makes them really special is that they are all natural, and are proper yummy.

Rainbow Veggie Chips Crispy Colorful Goodness Recipe Card

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:4 servings

Ingredients:

• 1 large beetroot, peeled and thinly sliced (about 1 cup/150g sliced)
• 1 large sweet potato, peeled and thinly sliced (about 1 cup/150g sliced)
• 1 large carrot, peeled and thinly sliced (about ¾ cup/ 100g sliced)
• 1 parsnip, peeled and thinly sliced (about ¾ cup/ 100g sliced)
• 2 tablespoons olive oil (30ml)
• 1/2 teaspoon sea salt (3g)
• 1/4 teaspoon freshly ground black pepper (1g)
• Optional: pinch of paprika or garlic powder for extra flavour

Instructions:

• Preheat oven to 300°F (150°C/Gas Mark 2). Line baking sheets with parchment paper.
• Using a mandoline or sharp knife, thinly slice all the vegetables to approximately 1/16-inch (1.5mm) thickness. Aim for even slices.
• In a large bowl, toss the sliced vegetables with olive oil, salt, pepper, and any optional spices. Ensure even coating.
• Spread the vegetable slices in a single layer on the prepared baking sheets, ensuring they don't overlap.
• Bake for 25-35 minutes, flipping halfway through, until the chips are crispy and slightly browned around the edges. Baking time will vary depending on the thickness of the slices and your oven. Watch them carefully to prevent burning.
• Remove from the oven and let cool completely on the baking sheets. The chips will crisp up further as they cool.
• Serve immediately or store in an airtight container at room temperature for up to 3 days (although they are best when fresh).

Nutrition Facts

Calories:120

Fat:7g

Fiber:4g

Recipe Info

Category:Snack

Cuisine:Healthy

Crispy Veggie Goodness Awaits

So you want a vegetable chips recipe ? You've come to the right place. These rainbow veggie chips are a great way to make sure you stay healthy.

Root vegetables are naturally packed with vitamins. This is a proper good way to get your five-a-day.

What You'll Need: The Veggie Chips Dream Team

For this vegetable chips recipe , grab these veggies: one beetroot, one sweet potato, one carrot, and one parsnip. A splash of olive oil, a sprinkle of sea salt and pepper will do.

You may also use a pinch of paprika or garlic powder if you want.

You'll also need a mandoline slicer, baking sheets and parchment paper. Easy peasy.

The Secret to Crispy Baked Rainbow Veggie Chips

The key to crispy vegetable chips is the thin slices. Aim for about 1/16-inch thickness. A mandoline slicer helps you achieve this.

Remember to keep an eye on the oven temperature ; you're aiming for 300° F ( 150° C/Gas Mark 2).

Don't overcrowd the baking sheet; overlapping will make them soggy. Bake them for around 25- 35 minutes, but keep an eye on them. Cool them completely, and they'll crisp up even more.

Ingredients & Equipment

So, you fancy giving these rainbow veggie chips a go? Great choice! Here's what you'll need to gather. Trust me, the ingredient quality makes all the difference.

It is a simple vegetable chips recipe

Main Ingredients

Right, pay attention, these are the important bits.

• 1 large beetroot, peeled and thinly sliced (about 1 cup/ 150g sliced). Look for firm, deep red beetroots.
• 1 large sweet potato, peeled and thinly sliced (about 1 cup/ 150g sliced). Sweet potatoes should be firm and without blemishes.
• 1 large carrot, peeled and thinly sliced (about ¾ cup/ 100g sliced)
• 1 parsnip, peeled and thinly sliced (about ¾ cup/ 100g sliced)
• 2 tablespoons olive oil ( 30ml )
• ½ teaspoon sea salt ( 3g )
• ¼ teaspoon freshly ground black pepper ( 1g )
• Optional: pinch of paprika or garlic powder for extra flavour. Honestly, I like a little garlic powder for a kick.

We are making healthy snacks. It is important to select only the best root vegetable chips.

Seasoning Notes

Salt and pepper are your base, yeah? But don't be shy! A pinch of paprika adds smokiness. Garlic powder gives a nice punch.

Fancy a bit of heat? Chilli flakes work a treat. For a herby vibe, dried rosemary is your friend. These are the key to a good batch of homemade veggie chips .

Don't have sea salt? Table salt will do in a pinch. But honestly, the sea salt just gives it that something extra.

Equipment Needed

Right, keep it simple.

• Mandoline slicer . Get even baked veggie chips . Honestly, this is key. I tried with a knife once and it was a disaster! A good quality one will get you the ideal 1/16-inch (1.5mm) thickness for crispy vegetable chips.
• Large baking sheets.
• Parchment paper. This stops the chips from sticking, easy peasy.
• Large mixing bowl

No mandoline? Okay, deep breaths. A very sharp knife and patience are your friends. But seriously, consider getting one. It is a very useful piece of equipment when aiming for even and crispy vegetable chips.

It makes such a difference for easy veggie chips .

Alright, now you're all set to get started! Remember, this recipe is a template. Feel free to experiment with different veggie chips variations .

Have fun, and don't stress if they're not perfect first time round!

Rainbow Veggie Chips: Crispy & Colorful Goodness

Fancy a proper good snack? Ditch the processed crisps, yeah? Get stuck into these vibrant rainbow veggie chips . They are naturally delicious.

This recipe turns colorful root vegetable chips into healthy snacks. I wanted a guilt-free option and created these. They are lightly seasoned, displaying the sweetness of each veggie.

Great for dipping or just munching!

This recipe is easy, even for kitchen novices. Getting thin, even slices is key. Don't worry, even wonky veggie chips taste amazing.

Prep Steps: Mise en Place is Key

First, peel your veg. Then, thinly slice the beetroot, sweet potato, carrot, and parsnip. A mandoline slicer is your best mate here.

It makes quick work of it. Honestly, try to slice them around 1/16-inch thick. This helps them crisp up nicely.

Safety first! Use the mandoline guard, yeah? You don't want any finger chips.

Step-by-Step: From Veg to Veggie Chips

1. Preheat your oven to 300° F ( 150° C/Gas Mark 2) .
2. Line your baking sheets with parchment paper . This stops them sticking.
3. Toss your sliced root vegetable chips with olive oil, salt, and pepper in a big bowl.
4. Spread the slices on the sheets. Make sure they don't overlap. Otherwise they will steam.
5. Bake for 25- 35 minutes , flipping halfway. Watch them carefully! You don't want burnt offerings.
6. Cool them completely on the sheets. They'll crisp up as they cool.
7. Serve them and enjoy your homemade veggie chips .

Pro Tips: Level Up Your Chip Game

Want crispy vegetable chips every time? Slice 'em thin. Overlapping slices are the enemy of crispiness. Bake in batches if you need to.

Got a spicy tooth? Add a pinch of cayenne pepper. If you have any left, store them in an airtight container.

The chips will be great for up to 3 days.

Honestly, making your own veggie chips is dead easy. It's a great way to sneak extra veg into your diet. Give these rainbow veggie chips a go, yeah? You won't regret it!

Recipe Notes

So you've got the recipe for these smashing Rainbow Veggie Chips, right? Here are a few extra bits and bobs to make sure yours are top-notch.

Honestly, these little tips can make all the difference between "meh" and "OMG, these are amazing homemade veggie chips". Trust me, I've had my share of "meh" moments!

Serving Suggestions

Plating and presentation ideas: Think vibrant! Pile your rainbow veggie chips high on a platter for a colourful display. A wooden board gives it a rustic feel.

K_annotated You could even serve them in individual paper cones for a party.

Complementary sides or beverages: These rainbow veggie chips are brilliant with dips. Hummus is a classic, or try a creamy yogurt dip.

For drinks, a crisp apple cider or a refreshing lemonade works a treat. They pair great with a classic cheese sandwich.

Storage Tips

Refrigeration guidelines: Once cooled, store your crispy vegetable chips in an airtight container. k_annotated They'll keep for about 3 days, but honestly, they're best eaten fresh. Nobody wants soggy veggie chips!

Freezing options (if applicable): Freezing isn't ideal for veggie chips , sadly. They'll lose their crispness. k_annotated Best to make a fresh batch.

Reheating instructions: If they've gone a bit soft, you can try reheating them in a low oven ( 300° F / 150° C / Gas Mark 2 ) for a few minutes.

But no promises.

Variations

1-2 dietary adaptations: For a vegan version, just make sure your olive oil is vegan-friendly. It sounds silly, but some aren't! If you're watching your salt, use a low-sodium sea salt or skip it altogether.

Seasonal ingredient swaps: In the autumn, try adding some thinly sliced parsnips or even a bit of butternut squash to your root vegetable chips.

K_annotated In summer, beetroot chips are a colourful choice.

Nutrition Basics

Simplified nutrition information: Veggie chips are generally lower in fat and calories than regular potato crisps. Plus, you're getting some vitamins and fibre from the vegetables.

Key health benefits: You're basically eating your veggies in disguise! These healthy snacks offer a boost of vitamins and antioxidants. Just don't go overboard on the oil.

So there you have it. Go forth and make some epic baked veggie chips ! Don't be afraid to experiment with the flavours.

Most of all, have fun with it. And remember, even if they're not perfect, they'll still taste great. Happy snacking!.