Christmas break is approaching, which means that the kiddos will be home and looking for snacks, all-day!
This quick easy snack is perfect for any time of the day and you can make a bunch so the kids have access to them! Win-win
Crispy Baked Vegetable Chips (Oil-Free)
Yield: 2 SERVINGS Prep time: 10 MINUTES Cook time: 30 MINUTES Total time: 40 MINUTES
1 medium sweet potato
1 medium zucchini
1 ½ teaspoon thyme, dry
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
salt and pepper to taste
Preheat your oven to 400° F/200° C and line 2-3 baking sheets with parchment paper.
Using a sharp knife or mandoline slicer, create thin slices out of your washed and scrubbed veggies. They should be around 1/6″ thick.
In a large bowl, toss your sliced vegetables with thyme, smoked paprika, red pepper flakes and a good pinch of salt and pepper. Be sure to toss the beet separately if you don’t want all of your chips to turn purple!
Arrange the seasoned sweet potatoes, beets and zucchini in a single layer on the prepared baking sheets, making sure they are not too crowded.
Transfer the sheets into the oven and roast them for 15 minutes. Once this time has elapsed, flip the veggies and roast for another 15 minutes, or until the chips become golden-brown and crispy.
Remove from the oven and set aside to cool for a few minutes, then enjoy with your favorite dips!
Once cooled, any leftover vegetable chips can be stored in a lidded container for 1-2 days.
Be aware that water-rich veggies bake quicker than potatoes or sweet potatoes so keep an eye out when they are in the oven.
You can use a spritz of oil to change the texture and flavor if you like!