Best Veggie Skins Chips Recipe By Tasty Recipes

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

VEGGIE NUGGETS RECIPE BY TASTY

Veggie Nuggets Recipe by Tasty image

Here's what you need: carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, pepper, bread crumbs

Provided by Claire Nolan

Categories Lunch

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 carrots, peeled and cut into chunks
½ head cauliflower, broken up
1 head broccoli, broken up
2 cloves garlic, chopped
1 egg
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
1 ¾ cups bread crumbs

Steps:

In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
Serve with your favorite dipping sauce.
Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 30 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, Sugar 4 grams

VEGETABLE PEEL CHIPS RECIPE BY TASTY

Vegetable Peel Chips Recipe by Tasty image

Have a pile of vegetable peels and don't want to waste them? Toss them with olive oil and a few simple seasonings, then roast them into chips-it's that easy. The crisp, crunchy peels make a great snack or salad topper.

Provided by Katie Aubin

Categories Snacks

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

6 cups vegetable peels, such as russet potatoes, beets, and sweet potatoes, loosely packed
¼ cup olive oil
1 teaspoon kosher salt, plus more to taste
1 ½ teaspoons garlic powder
1 teaspoon paprika
1 ½ teaspoons dried parsley

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
In a medium bowl, toss together the vegetable peels, olive oil, and salt.
Spread the peels in an even layer on a baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
In a small bowl, mix together the garlic powder, paprika, and dried parsley. Toss the peel chips with the spice mixture. Season with salt to taste.
The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
Enjoy!

Nutrition Facts : Calories 122 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

VEGGIE SKINS CHIPS RECIPE BY TASTY

Veggie Skins Chips Recipe by Tasty image

Here's what you need: parsnip, carrots, potatoes, olive oil, garlic powder, onion powder, paprika, salt, pepper

Provided by Gwenaelle Le Cochennec

Categories Snacks

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 parsnip, washed and skinned
3 carrots, washed and skinned
3 potatoes, washed and skinned
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon salt
pepper, to taste

Steps:

Preheat the oven to 400°F (200°C).
Place all the vegetable skins on a nonstick baking sheet or a baking sheet lined with parchment paper.
Drizzle the olive oil over the peels and sprinkle with the garlic powder, onion powder, and paprika. Season with salt and pepper.
Toss the peels with your hands until they are evenly coated with the oil and spices.
Bake for 8-10 minutes, tossing the peels halfway through with a pair of tongs.
Let cool before eating.
Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 27 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, Sugar 2 grams

APPLE CHIPS RECIPE BY TASTY

Apple Chips Recipe by Tasty image

Here's what you need: apples, nonstick cooking spray or oil, cinnamon

Provided by Robin Broadfoot

Categories Sides

Yield 1 serving

Number Of Ingredients 3

Ingredients

2 apples
nonstick cooking spray or oil
1 teaspoon cinnamon

Steps:

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
Cut the apples into ⅛- to ¼-inch (3-to 6-mm) slices. Arrange on the baking sheet. Spray the slices with nonstick spray or brush with oil. Then, sprinkle with cinnamon.
Bake for 30 minutes, flipping halfway, until lightly golden brown. Let cool to room temperature.
Enjoy!

Nutrition Facts : Calories 285 calories, Carbohydrate 77 grams, Fat 1 gram, Fiber 13 grams, Protein 1 gram, Sugar 54 grams