"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Veggie Chips

Veggie Chips
  • servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
Veggie Chips

If you have a bunch of left over veggies this is a great way to use them up. They can be used as a starter or just as a snack.  

Servings:
Preparation: 10 mins
Cooking: 30 mins

Ingredients

  • vegetables of choice (try sweet potato, beetroot, parsnip, carrot, kale, zucchini or eggplant).
  • coconut oil, to toss.

Directions

1. Thinly slice vegetables with a mandolin or super sharp knife. Toss in melted coconut oil until lightly coated and then place veggies in a single layer on a baking paper lined oven tray.

2. Cook in a 180C/350F/Gas Mark 4 oven for approximately 25-30 minutes or until crispy. Time will vary depending on veggie slices and the type of vegetable you use. Sprinkle with sea salt and serve.


Note

Variations
Why not flavour your chips with delicious variations:

  • After tossing in oil sprinkle lightly with cumin, cinnamon and cayenne pepper for a Moroccan twist. 
  • Toss in apple cider vinegar and sprinkle with sea salt before placing in oven.
  • Sprinkle with finely grated parmesan cheese 10 minutes before removing from the oven.
  • Toss in lime juice and sprinkle with cracked black pepper before baking.

How to store them:
Store your veggie chips in an airtight container and keep in the freezer for maximum freshness.

If you have a bunch of left over veggies this is a great way to use them up. They can be used as a starter or just as a snack.

Ingredients

  • vegetables of choice (try sweet potato, beetroot, parsnip, carrot, kale, zucchini or eggplant).
  • coconut oil, to toss.

Directions

1. Thinly slice vegetables with a mandolin or super sharp knife. Toss in melted coconut oil until lightly coated and then place veggies in a single layer on a baking paper lined oven tray.

2. Cook in a 180C/350F/Gas Mark 4 oven for approximately 25-30 minutes or until crispy. Time will vary depending on veggie slices and the type of vegetable you use. Sprinkle with sea salt and serve.

Note

Variations
Why not flavour your chips with delicious variations:

  • After tossing in oil sprinkle lightly with cumin, cinnamon and cayenne pepper for a Moroccan twist. 
  • Toss in apple cider vinegar and sprinkle with sea salt before placing in oven.
  • Sprinkle with finely grated parmesan cheese 10 minutes before removing from the oven.
  • Toss in lime juice and sprinkle with cracked black pepper before baking.

How to store them:
Store your veggie chips in an airtight container and keep in the freezer for maximum freshness.