I am a firm believer in the 5-6 smaller meals a day, mostly because it allows me to eat snacks- my favorite food group. Well, I suppose my typical dinner isn’t really a “small” meal, so maybe I just divide my breakfast and lunch into 2 small meals each. Whichever way it is, I like to eat, and I like to eat frequently, and thankfully I also like to workout to compensate…but anyway, back to snacks. I am constantly looking for savory snacks that aren’t just my usual handful of nuts or crackers and hummus. Whole Foods has some great snack options in the bulk aisle, including one of my favorites- veggie chips. But they are so expensive and often broken into tiny pieces which is quite irritating!
So I decided to try to make my own veggie chips, without any of the tools I had once deemed necessary, namely a mandolin slicer and a dehydrator. Instead, I just used my new fancy knife and my good old tiny apartment-sized oven. These chips took a few tries to get the right crisp, and still, I can’t say they are like the veggie chips you buy at the store. They are still a bit chewy, and don’t stay crispy once cooled or stored away, but they are delicious fresh out of the oven and also more flavorful and reminiscent of the true vegetable you are consuming(which I consider a bonus). When reading my instructions, keep in mind that your results may differ based on the thinness and evenness of your slices, as well as your oven’s personality (They all have one). Ideally I will soon purchase a mandolin and dehydrator, but for now, I am pretty happy with this version!
I decided to go with a Greek theme, and make eggplant and zucchini chips with a tzatziki-type of dip. But then I also had to add in sweet potato, because if you follow my blog, you know how in love with them I am. I baked each of the vegetables separately, since they all have a pretty different consistency and texture. I encourage you to try out other veggies as well- carrots, potatoes, parsnips, other squashes- the possibilities are endless. The only seasoning used here is salt, because of the accompanying dip, but you could experiment with a savory garlic/herb combo, or a sweet cinnamon sprinkling. However, in my opinion, simple is good, and with the strong flavors of the veggies, the tangy and refreshing chives, cucumber, lemon, and yogurt blend is a perfect balance.
- 1 sweet potato
- 1 eggplant
- 1 zucchini
- 2 tbsp olive oil (or cooking spray)
- 8oz greek yogurt (or non-dairy alternative)
- 2 tbsp chopped chives
- 14 cup finely chopped cucumber
- 1 tbsp lemon juice
- Preheat oven to 425 degrees.
- Using a mandolin slicer or a good, sharp knife, slice vegetables into thin rounds, at most a 1/4 inch width.
- Line a baking sheet with parchment paper and either use cooking spray or olive oil to coat paper. Spread one vegetable at a time on the baking sheet, in one layer. Brush olive oil on the tops of each slice or use cooking spray. Season with salt and pepper. (Note: go light on oil because they won’t crisp with too much.)
- Bake for 20-25 minutes, or until slightly browned and crispy. You probably want to turn your baking sheet once during the baking time, as well as check in on the veggies fairly often toward the end, to ensure that they don’t burn.
- Repeat with other vegetables- but zucchini will likely take the least amount of time, so check in on them after 15 minutes.
- Meanwhile, combine yogurt, chives, cucumber, and lemon in a small bowl. Garnish with an extra handful of chopped chives.
- Eat the chips fresh out of the oven to ensure maximum crunchiness! (To re-crisp, just stick them back in a hot oven for a few minutes.)