Potato chips are a commonly chosen snack. They are kind of salty with a satisfying crunch. However, eating potato chips regularly is a great way to undo all the hard work you have done to lose fat and get in shape. So instead try making these awesome chip recipes, to satisfy your need to crunch and get your veggies in at the same time. Experiment with different seasonings and try making chips out of other veggies as well.
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Brussel Sprout Chips (courtesy of nom nom paleo)
Preheat oven to 350 degrees F
Mix butter, or coconut oil in a bowl with 2 cups of brussel sprout outer leaves and some salt to taste.
Spread out leaves evenly on a baking sheet lined with parchment paper.
Bake for 8-10 minutes or until crispy and brown along the edges.
Mushroom Chips (courtesy of nom nom paleo)
Preheat oven to 300 degrees F
Slice King Oyster Mushrooms with a mandolin slicer ⅛ inch thick
Arrange slices on baking sheets lined with parchment paper. Make sure mushroom slices are super dry and leave spaces between each slice.
Brush butter, or ghee, or coconut oil on each side of the mushroom slices and season with salt and pepper to taste.
Bake for 45 minutes or until crunchy, don’t pull them out of the oven if they are soft.
Heat oven to 400 degrees F
Slice zucchini on a diagonal about ⅛ inch thick.
Place slices in a bowl and toss with oil, and seasonings to taste.
Arrange slices on baking sheets in a single layer and bake for 25 minutes.
Reduce oven temp to 300 degrees F and bake for an additional 10-15 minutes, until they are splotchy, crisp, and brown.