Best 2 Dried Veggie Chips Recipes

**Healthy and Flavorful: Explore the World of Dried Veggie Chips**

Welcome to the world of dried veggie chips, where vegetables transform into crispy, nutritious snacks. Get ready to discover a variety of recipes that showcase the versatility and deliciousness of dried veggies. From classic kale chips to innovative beet chips and zesty carrot chips, these recipes offer a symphony of flavors and textures. With simple ingredients and easy-to-follow instructions, you'll be amazed at how easy it is to make these healthy treats at home. Whether you're looking for a guilt-free snack, a colorful addition to your salads, or a fun way to get your kids to eat their veggies, these dried veggie chips recipes have something for everyone. So, grab your favorite vegetables and let's embark on a culinary adventure!

Let's cook with our recipes!

AIR FRYER VEGGIE CHIP MEDLEY

Air Fryer Veggie Chip Medley image

Sweet, earthy beets and crispy, salty potatoes come together in this easy air-fryer chip medley that's inspired by the favorite store-bought variety. It will take a couple batches to complete, but the final result is a super satisfying snack you can enjoy any time of the day.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 sweet potato (about 4 ounces), scrubbed
1 purple potato (about 4 ounces), scrubbed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 red beet (about 6 ounces), scrubbed
1 golden beet (about 6 ounces), scrubbed

Steps:

Thinly slice both potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a few paper towels. Dry the bowl as well.
Return the dry potatoes back to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it's okay if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs so they're evenly cooked, 20 to 25 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces.
Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
Return the air fryer to 320 degrees F. Shingle the beets in the bottom of the basket; it's okay if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes so they're evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces.
Combine the beet chips and potato chips in a large bowl, season with a pinch of salt and toss to combine. Serve immediately or let cool and store in an airtight container for up to 2 days.

BAKED VEGGIE CHIPS

Baked Veggie Chips image

Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 10

Ingredients

1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Steps:

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips for Making Perfect Dried Veggie Chips:

Choose the right vegetables: Vegetables with a high water content, such as cucumbers, tomatoes, and zucchini, are not suitable for making dried veggie chips. Vegetables with a low water content, such as carrots, beets, and sweet potatoes, are ideal.
Slice the vegetables thinly and evenly: This will help them dry evenly and prevent them from becoming too chewy.
Toss the vegetables with oil and seasonings: This will help them crisp up and add flavor.
Use a dehydrator: A dehydrator is the best way to make dried veggie chips. It will circulate warm air around the vegetables, helping them to dry evenly and quickly.
Dry the vegetables until they are crispy: The drying time will vary depending on the type of vegetable and the thickness of the slices. Check the vegetables regularly to make sure they are not over-drying.

Conclusion:

Dried veggie chips are a healthy and delicious snack that can be enjoyed by people of all ages. They are a great way to get your daily dose of fruits and vegetables, and they are also a good source of dietary fiber. Dried veggie chips can be made with a variety of different vegetables, so you can find a flavor that you enjoy. With a little planning and preparation, you can easily make your own dried veggie chips at home.