Mediterranean Diet Homemade Vegetable Chips
Elevate your snacking game with these Mediterranean Diet Homemade Vegetable Chips—an irresistible combination of wholesome, crunchy goodness and bold, earthy flavors! Featuring zucchini, sweet potato, and carrot, this healthy snack is seasoned with olive oil, oregano, garlic powder, and paprika for a delightful Mediterranean twist. Perfectly baked, not fried, these veggie chips are a guilt-free alternative to traditional chips, with no artificial ingredients in sight. In just about an hour, you can whip up a batch of these crispy, nutrient-packed delights, ideal for sharing or enjoying solo. Whether as a midday treat or party appetizer, these Mediterranean vegetable chips are sure to impress. Grab your mandoline and a sprinkle of spice—you won't be able to stop at just one! Keywords: Mediterranean diet vegetable chips, healthy homemade snacks, baked veggie chips, easy vegan recipes.
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Recipe Information
Ingredients
- 1 large Zucchini
- 1 large Sweet Potato
- 2 large Carrot
- 2 tablespoons Olive Oil
- 0.5 teaspoon Salt
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
Wash all vegetables thoroughly under cool running water. Pat them dry with a clean towel.
Using a mandoline or a sharp knife, slice the zucchini, sweet potato, and carrots into thin rounds, approximately 1/8-inch thick for even cooking.
Place the sliced vegetables into a large mixing bowl. Drizzle with olive oil and toss gently to coat every piece.
In a small bowl, combine the salt, dried oregano, garlic powder, and paprika. Sprinkle this spice blend over the oiled vegetable slices and toss again until evenly distributed.
Spread the vegetable slices out in a single layer on the prepared baking sheets. Ensure that the slices do not overlap for uniform crispiness.
Bake in the preheated oven for 20 minutes, then rotate the trays and flip the vegetable slices over to ensure even cooking.
Continue baking for an additional 15-20 minutes, or until the chips are golden brown and crisp. Watch them closely to prevent burning, especially in the final minutes.
Remove from the oven and let the chips cool on the baking sheets for a few minutes. They will become crisper as they cool.
Serve immediately for optimum crunch, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3980 mg | 173% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 32.3 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1324 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
