3 Delicious Ways To Make Veggie Chips

  2018-05-09 10:00AM

Who doesn’t love the crunch of a good chip??? Besides being a super easy grab-and-go snack and a tasty complement to a good sandwich, chips are loved by everyone. And we’ve got good news: you don’t have say adios to them just because you’re eating healthier.

Enter the veggie chip.

You can make a chip out of basically any veggie out there. There are a ton of different ways to flavor them, AND they’re easy to make. Oh yeah, and then there’s the biggest perk of all - homemade veggie chips are nutritious! These are some of our favorites to help inspire you.

Nacho “Cheese” Kale Chips*

Superfood meets comfort food with this recipe. Here’s what you’ll need: 2 large heads of kale, 1/4 cup tahini, 1/4 cup lemon juice, 1/4 cup + 2 tablespoons of grapeseed or olive oil, 2 teaspoons of sriracha or to taste, 1/4 cup nutritional yeast, and 1/4 teaspoon sea salt.


●   Preheat your oven to 200 degrees

●   Rinse kale leaves and pat them dry. Remove the leaves from the stems, keeping the leaves large. (Save the stems for smoothies if you want)

●   In a small bowl or blender, combine the remaining ingredients and mix until a thick paste is formed

●   Use your hands to massage the “nacho cheese” mixture into the leaves, covering both sides.

●   Bake for 1 hour, flip the leaves, then bake for another 45-60 minutes

Spicy Zucchini Chips**

Zucchini naturally holds a lot of water, so the trick to this one is making sure they’re as dry as possible before baking them (tips on how to do that are below.) The ingredient list is really short, which is an awesome perk - you’ll need 4 zucchini, 2 1/2 tablespoons olive oil, 1 teaspoon of tabasco sauce, and salt to taste.


●      Preheat the oven to 225 degrees. Line 2 baking sheets with parchment paper and set aside.

●      Slice zucchini thin, then press the slices firmly between sheets of paper towels. Do this at least 3 times to press out as much water as possible.

●      Place the zucchini slices in a single layer on the baking sheets.

●      In a small bowl, mix together the olive oil and tabasco. Brush the mixture onto the tops of each piece of zucchini, lightly (too much oil will prevent them from crisping.)

●      Arrange the baking sheets in the oven and cook for 2 1/2 hours or until golden brown and crisped, turning half-way through. If your zucchini do not fully crisp up, press them again with paper towels to remove any excess moisture and return to the oven until crisp.

●      Salt generously and serve

Parmesan Garlic Baked Sweet Potato Chips***

Think of this one almost like a hybrid between a veggie chip and the traditional bagged chips you’re probably used to. You’ll need 2 sweet potatoes, 2 teaspoons of cornstarch or potato starch, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon sea salt, and 2 tablespoons of parmesan cheese


●      Slice sweet potatoes into rounds, then place them in a medium bowl with just enough cold water to fully cover them. Let them soak for 20 minutes, then drain the potatoes and pat dry with a paper towel

●      Preheat oven to 325 degrees and line baking sheets with foil. Then spray with nonstick cooking spray.

●      Add sweet potato rounds, cornstarch, olive oil, garlic powder, sea salt, and parmesan cheese into a bag and shake vigorously. Make sure the sweet potatoes are well coated with your mixture.

●      Divide the rounds between the prepared baking sheets, making sure rounds do not touch one another. Bake for 15 minutes then rotate the pans and flip the chips. Bake another 10 minutes, rotate the pans and flip the chips. Bake for another 10 minutes, rotate the pans again and flip again. Repeat the process one last time. When the chips are browned and the edges look crispy, they’re done. They should crisp up more once they cool.

*recipe courtesy of The Roasted Root

**recipe courtesy of Host The Toast

***recipe courtesy of Ambitious Kitchen

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