Best 5 Vegetable Chips Recipes

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**Vegetable Chips: A Medley of Crunchy and Healthy Snacks**

Crispy, flavorful, and packed with nutrients, vegetable chips are a delightful treat that caters to both your taste buds and your well-being. This versatile snack can be crafted from a variety of vegetables, each offering its unique texture and flavor profile. From the earthy sweetness of sweet potato chips to the vibrant crunch of kale chips, the possibilities are endless. Whether you're seeking a guilt-free indulgence or a wholesome addition to your meals, our collection of vegetable chip recipes has something for every palate. Dive into a culinary adventure as we explore a world of crispy delights, where vegetables take center stage and transform into irresistible snacks.

Let's cook with our recipes!

BLACK BEAN SALSA WITH EXOTIC FRUIT AND VEGETABLE CHIPS



Black Bean Salsa with Exotic Fruit and Vegetable Chips image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 2 1/2 cups salsa; 6 servings

Number Of Ingredients 11

1 (15-ounce) can black beans, drained
2 plum tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
1 lime, juiced
Salt
A few dashes hot sauce, to your taste
Chopped cilantro leaves, optional
1 bag (5 ounces) plantain chips (recommended: Goya brand)
1 bag root vegetable chips (recommended: Terra Chips, any variety)

Steps:

  • Mix first 8 ingredients and garnish with cilantro, optional. Serve with plantain chips and root veggie chips for scooping.

HOMEMADE BAGEL CHIPS WITH CREAMY GARLIC AND VEGETABLE SPREAD



Homemade Bagel Chips with Creamy Garlic and Vegetable Spread image

Provided by Emeril Lagasse

Categories     appetizer

Yield 24 to 32 chips

Number Of Ingredients 21

4 plain bagels
1/4 cup olive oil
2 cloves garlic, peeled and smashed
1/2 teaspoon Essence, recipe follows
Creamy Garlic and Vegetable Spread, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 (8-ounce) package cream cheese, softened
1/4 cup sour cream
1 1/2 teaspoons minced garlic
2 ounces sun-dried tomatoes, softened in hot water, drained and chopped
3 tablespoons chopped black olives
2 tablespoons chopped chives
1/2 teaspoon fresh lemon juice
Salt, to taste

Steps:

  • Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
  • With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.
  • Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.
  • With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.
  • To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.
  • Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)

HOMEMADE BAGEL CHIPS & CREAMY GARLIC & VEGETABLE DIP



Homemade Bagel Chips & Creamy Garlic & Vegetable Dip image

Make and share this Homemade Bagel Chips & Creamy Garlic & Vegetable Dip recipe from Food.com.

Provided by Sharon123

Categories     < 60 Mins

Time 35m

Yield 24-32 chips

Number Of Ingredients 20

4 plain bagels
1/4 cup olive oil
2 garlic cloves, peeled and smashed
1/2 teaspoon Emeril's Original Essence (Creole seasoning)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried thyme
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1 1/2 teaspoons minced garlic
2 ounces sun-dried tomatoes, softened in hot water, drained and chopped
3 tablespoons chopped black olives
2 tablespoons chopped chives
1/2 teaspoon fresh lemon juice
salt, to taste

Steps:

  • Preheat the oven to 300*F. Line 2 baking sheets with parchment paper.
  • With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.
  • Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.
  • With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.
  • To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.
  • Emeril's Essence:.
  • Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
  • Creamy Garlic and Vegetable Spread:.
  • In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.
  • Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
  • Yield: about 1 1/4 cups.

Nutrition Facts : Calories 122.2, Fat 6.7, SaturatedFat 2.8, Cholesterol 11.4, Sodium 764.1, Carbohydrate 12.9, Fiber 1.4, Sugar 1.3, Protein 3.4

BURRATA SALAD WITH FRIED ZUCCHINI AND VEGETABLE CHIPS



Burrata Salad with Fried Zucchini and Vegetable Chips image

This recipe combines creamy burrata with pan-fried zucchini, eggplant, and beet chips to make up a perfect crostini-style topping. You can add kale if you like and simply spoon onto thick slices of toasted sourdough.

Provided by AnnaBarnett

Categories     Salad     Vegetable Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 medium beets
1 medium eggplant
4 tablespoons rapeseed oil, divided, or more as needed
1 pinch flaked salt
1 medium fresh zucchini, thinly sliced
salt and freshly ground black pepper to taste
2 cloves garlic, crushed and finely chopped
4 sprigs parsley, chopped, or more to taste, divided
1 (4 ounce) ball burrata, torn
8 slices sourdough bread, or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
  • Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
  • Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
  • Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 43.9 g, Cholesterol 20 mg, Fat 21.2 g, Fiber 8.5 g, Protein 13.4 g, SaturatedFat 6.5 g, Sodium 489.3 mg, Sugar 8.3 g

CRISPY DULSE CHIPS FOR SEA VEGETABLE LOVERS



Crispy Dulse Chips for Sea Vegetable Lovers image

Make and share this Crispy Dulse Chips for Sea Vegetable Lovers recipe from Food.com.

Provided by Prose

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 2

1 cup dulse seaweed
1 tablespoon sesame oil (or your favorite vegetable oil)

Steps:

  • Heat oil over medium heat in a large skillet. Add dulse to pan. If there are any large pieces, you can pull them apart first. Heat for a minute or two, until the dulse turns golden brownish and shrinks. Turn over with a fork or spatula and heat for another minute or so. Do not let it turn black.
  • Drain on paper towels and immediately sprinkle with some sesame seeds and/or salt, if desired. I, personally, find that it tastes salty enough without adding any salt.
  • Cool and enjoy! Store leftovers in an airtight container.

Tips:

  • Choose firm vegetables for crispier chips. Vegetables like potatoes, carrots, and beets work well.
  • Slice the vegetables thinly and evenly for even cooking. A mandoline slicer can be helpful for this.
  • Toss the vegetables with a little oil and seasonings before baking. This will help them crisp up and add flavor.
  • Bake the chips at a high temperature, around 400°F, for a short amount of time, around 15-20 minutes. This will help them get crispy without burning.
  • Watch the chips closely while they are baking and remove them from the oven as soon as they are crispy. Overbaking will make them tough and chewy.
  • Let the chips cool completely before serving. This will help them crisp up even more.
  • Conclusion:

    Vegetable 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 vegetables and can be made with a variety of different vegetables, so there is sure to be a flavor that everyone will enjoy. Vegetable chips are also a great way to use up leftover vegetables. So next time you have some leftover vegetables, don't throw them away - make vegetable chips instead!

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