In Blog, Food, Recipe, The BL Minute

Homemade Vegetable Chips

Veggies are making a comeback! If you’re looking for an innovative spin on how to get more vegetables into your diet, try this. Whether you’re still on a summer regiment or you want to sneak some fiber into your kids’ diet, vegetable chips have the lively crunch and fun benefits.

Regular potato chips are often loaded with saturated fat, sodium, and are generally low in vitamins and minerals. Although a potato is still technically a vegetable, grocery store potato chips generally contain a high amount of salt, grease, corn starch, and just plain sugar.

Take control by limiting the amount of extra ingredients you use. On the plus side, you’re looking at a lower cost, healthier eating, and more energy. The varieties of veggie chips to enjoy are endless-sweet potato, celery root, beets, parsnips, carrots, and kale-an LA favorite.

For root vegetables like sweet potato or beets, thinly slice to approximately 1/16th of an inch. If you have a mandolin, feel free to use it. For leaf vegetables such as kale, break into bite size pieces. Drizzle with olive oil and sprinkle with sea salt, and pop them in the oven at 375 degrees for 20 minutes. Toss again with sea salt, and cool before serving.

If you’re looking to push the flavor envelope, try a new spin on tater tots: cauliflower tots. Cauliflower is filled with healthy-for-you vitamins and minerals, and the texture and flavor will mimic that of a standard potato. To make, preheat your oven to 400 degrees. Spray a mini muffin tin with non-stick cooking spray (I recommend Pam the Original No-Stick Spray) and combine 3 cups of sliced cauliflower, 1 cup of shredded cheese, 1 egg, ¼ cup cornmeal, and 1 teaspoon of black pepper into a mixing bowl. Using a scoop, (a mini ice cream scoop works best) place mixture in tin. Cook for 20 minutes, and enjoy your fruits (or vegetables) of labor!

Share Tweet Pin It +1

You may also like

Beet Hummus

Posted on June 15, 2017

July 4th-Red, White, and Blue Dessert

Posted on July 3, 2017

Previous PostChilled Soups
Next PostVive Le France: French Wine