Vegan chips: not just potatoes


The recipe for vegan vegetable chips: low in calories, gluten or lactose free, they are a healthy snack, easy to prepare and suitable for everyone.

Ingredients for 4 people

  •  50
  •  290 cal x 100g
  •  low
  • Carrots 3
  • Large potatoes 2
  • Pumpkin 1 slice
  • Parsnip 1
  • Beets 3
  • Garlic powder as required
  • Salt as needed
by Roberta Favazzo 

If you’ve never tried them, you have to give vegan chips a chance , a healthy snack, crunchy enough, intriguing at first sight and suitable for practically everyone. Baked vegetable chips are naturally vegan, low in calories, without lactose, gluten or other substances involved in known allergies or intolerances. But, above all, they are also suitable for children, who all too often would like to gulp down tons of potato chips in bags that are not really healthy in the long run. Vegan chips are dietetic (if cooked in the oven) and versatile: they can be prepared with carrots, courgettes, even peppers and can be seasoned with various aromatic herbs or spices. Here’s how to proceed.

Preparation of vegan Chips

 

  1. Preheat the oven to 150ºC. Clean all the vegetables and peel the ones that need it.
  2. Using a mandolin or the thick slicer which some graters are equipped with, slice each vegetable.
  3. Arrange the slices obtained in a single layer on the baking sheet covered with parchment paper.
  4. Cook the carrots and beets for about 2 hours, then add the parsnips and potatoes and continue for 30 minutes.
  5. Once crispy, take the vegetables out of the oven and season with salt and garlic powder. Mix well and enjoy.

Vegan Chips variant

In addition to those already mentioned, you can make these vegan chips with many other vegetables: season them to taste with curry, paprika, ginger to vary from time to time.

 


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