Snacks & Sweets

5 times easy veggie chips

I prefer making my own vegetables chips over buying the pre-packed filled with sunflower oil chips from the supermarket. It only takes a few minutes to make them. And while waiting for the oven to peep and letting you know your crispy chips are ready to be eaten..you can spend 30 minutes deciding which movie to watch on Netflix before eating your snack made of sweet potato / parsnip / turnip / carrot and/or beet. Sound decent? Also, I like to crumble or cut the veggies before or after baking. It’s easier to stuff your mouth with smaller pieces of chips instead of cutting open your entire palate with one slice of carrot (cause it hurts). Enjoy your evening snack 😁🥕.


Sweet potato

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Ingredients:
– 4 sweet potatoes
– salt & pepper
– pinch of cayenne, optional
– pinch of dried herbs, optional
– oil, to drizzle

extra needed: oven, baking tray, mandoline, mixing bowl
serves: 1-2 portions

Instructions:
Preheat the oven to 205℃/400℉.
Wash and peel the potatoes.
Set mandoline to the thinnest setting and carefully slice your home made chips.
Please, pretty please, watch your vingers..you can use leftovers for soups, salads, smoothies or whatever..fingers not so much.
Grab a mixing bowl, add potato slices and sprinkle with salt, pepper and herbs of choice.
Drizzle with a little bit of oil and toss around.
Take a baking tray, spread with baking paper and add the potato slices.
Bake for 25-30 minutes flip halfway through.


Parsnip

Ingredients:
– 4 parsnips
– salt & pepper
– pinch of cayenne, optional
– pinch of dried herbs, optional
– oil, to drizzle

extra needed: oven, baking tray, mandoline, mixing bowl
serves: 1-2 portions

Instructions:
Preheat the oven to 205℃/400℉.
Wash and peel the parsnips.
Set mandoline to the thinnest setting and carefully slice your home made chips.
Please, pretty please, watch your vingers..you can use leftovers for soups, salads, smoothies or whatever..leftover fingers not so much.
Grab a mixing bowl, add parsnip slices and sprinkle with salt, pepper and herbs of choice.
Drizzle with a little bit of oil and toss around.
Take a baking tray, spread with baking paper and add the parsnip slices.
Bake for 25-30 minutes flip halfway through.


Beet

Ingredients:
– 6 red beets
– salt & pepper
– pinch of cayenne, optional
– pinch of dried herbs, optional
– oil, to drizzle

extra needed: oven, baking tray, mandoline, mixing bowl
serves: 1-2 portions

Instructions:
Preheat the oven to 205℃/400℉.
Wash and peel the beets.
Set mandoline to the thinnest setting and carefully slice your home made chips.
Please, pretty please, watch your vingers..you can use leftovers for soups, salads, smoothies or whatever..fingers not so much.
Grab a mixing bowl, add beet slices and sprinkle with salt, pepper and herbs of choice.
Drizzle with a little bit of oil and toss around.
Take a baking tray, spread with baking paper and add the beet slices.
Bake for 25-30 minutes flip halfway through.


Turnip

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Ingredients:
– 4 turnips
– salt & pepper
– pinch of cayenne, optional
– pinch of dried herbs, optional
– oil, to drizzle

extra needed: oven, baking tray, mandoline, mixing bowl
serves: 1-2 portions

Instructions:
Preheat the oven to 205℃/400℉.
Wash and peel the turnips.
Set mandoline to the thinnest setting and carefully slice your home made chips.
Please, pretty please, watch your vingers..you can use leftovers for soups, salads, smoothies or whatever..fingers not so much.
Grab a mixing bowl, add turnip slices and sprinkle with salt, pepper and herbs of choice.
Drizzle with a little bit of oil and toss around.
Take a baking tray, spread with baking paper and add the turnip slices.
Bake for 25-30 minutes flip halfway through.


Carrot

Ingredients:
– 4 big carrots
– salt & pepper
– pinch of cinnamon, optional
– pinch of dried herbs, optional
– oil, to drizzle

extra needed: oven, baking tray, mandoline, mixing bowl
serves: 1-2 portions

Instructions:
Preheat the oven to 205℃/400℉.
Wash and peel the carrots.
Set mandoline to the thinnest setting and carefully slice your home made chips.
Please, pretty please, watch your vingers..you can use leftovers for soups, salads, smoothies or whatever..fingers not so much.
Grab a mixing bowl, add carrot slices and sprinkle with salt, pepper and herbs of choice.
Drizzle with a little bit of oil and toss around.
Take a baking tray, spread with baking paper and add the carrot slices.
Bake for 20-25 minutes flip halfway through.