Veggie Chips

Who doesn’t love snacking? Why not snack on something healthier?

Our favorite veggies to chipify:

  • Kale

  • Zucchini

  • Beets

Directions:

For kale: 

Pull leaves from stem and wash and dry well.  The drying part is very important for all of these veggies.  Use a clean dish towel, or paper towels to really make sure you get all the water from all the grooves in the leaves

You’ll need 1 or 2 baking sheets depending on the quantity of kale.  It’s best to make sure the leaves aren’t touching on the sheet.

Put your dry kale leaves in a large bowl and Drizzle olive oil (or avocado, or another veggie oil) over the top and add  a sprinkle of salt and some garlic powder(or any spices you like, even parmesan cheese!).  Using your hands, spread the oil all over the kale leaves, massaging each leaf.  Spread out on your baking sheet

For Beets and Zucchini:

Use a mandolin to thinly slice them.  Lay the slices out on a clean towel to swab up all the extra moisture.  I use a canola or olive oil spray to coat the baking sheet before laying the slices on it.  Then with a small dish of olive oil mixed with salt, garlic powder, fresh herbs like rosemary, I brush olive oil onto each slice.

Cooking (or chipifiying):

There are 2 options, quick or slow.  Slow on a low oven setting creates optimal crunch, but who has time for that?

350 for kale and zucchini, about 15-20 minutes

For beets, longer and flip them part way. 



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