If you love potato chips but dislike their high fat and salt content, here’s a way to enjoy a crispy snack that’s just as tasty and satisfying…make your own varieties of chips by baking them in the oven! You can use a number of different vegetables and they’re super easy to whip up.
Here are a dozen recipes that I’ve handpicked from around the net (using food such as zucchini, beets, sweet potatoes and more), but I’m also adding a quick pita treat you might like to try.
Easy Pita Treats
These are great on their own (with seasonings and dip of course!) but you can also top them with a bit of cheese if you like.
- Cut each pita into quarters then each quarter into half (eight wedges).
- Brush both sides of wedges with olive oil (or cooking spray) and season as you like (Ideas: Kosher salt, pepper, garlic, paprika, assorted herbs, etc.).
- Bake in a preheated oven (400°F) for 8 to 10 minutes until golden (watch that they don’t burn).
- For an extra treat, top each wedge with grated cheese before baking.
- Tip: Want a thinner, crunchier chip? Separate the top and bottom pieces of each wedge then continue as directed above, reduce cooking time in half or as needed until golden.
From around the ‘net that caught my eye, some of the descriptions below are quotes from the websites.
- Eggplant: Brushed with a paprika and garlic infused olive oil then heated until they are slightly crisp. Includes a dipping recipe for Cashew and Cilantro Pesto. What’s Gaby Cooking.
- Zucchini with Basil Dipping Sauce: First dredged in milk and coated with Parmesan and bread crumbs then oven fried. Sauce ingredients include sour cream, mayonnaise, fresh basil, scallion, garlic, Worcestershire sauce, Kosher salt and ground black pepper. Cinnamon Girl Recipes.
- Dehydrator Zucchini: Slices are cut then arranged on dehydrator trays to dry (can also do this in the oven for several hours on low heat setting). The Nourishing Gourmet.
- Beets: These tend to shrivel and stay limp once baked. If you do them longer in the effort to reach a crisp chip-like texture, they often burn rather than dry as desired, even under low heat. However, after several test batches I discovered that if you sweat some of the moisture out of the beets at the start, they retain a better shape and color…and miraculously crisp up! From A Spicy Perspective.
- Taro Root: Very thin rounds are placed on sheets with a thin layer of olive oil, Kosher salt and Freshly ground black pepper sprinkled over. Chow.
- Spinach: Leaves are first tossed in EVOO, garlic salt and chili flakes. The Indolent Cook.
- Kale: Promises to be a no-fail recipe. The trick to these is to massage only the tiniest bit of EVOO into every crack and crevice of each kale leaf, season them lightly and add a little bit of garlic powder. The Busy Baker.
- Butternut Squash: After slicing with a mandolin, the chips are blanched in boiling water for a couple minutes, cooled in ice water, patted dry then tossed with spray olive oil. Spicy Salty Sweet.
- Sweet Potato: Out of curiosity since I don’t have a mandolin, I made these two ways: I sliced half the batch thinly with a knife (left) and the other half with a peeler (right). The results were equally delicious, but I must say the knife method yielded a more satisfying bite so I’d recommend this over the peeler. Minimalist Baker
- Sweet Potatoes (Spicy): Tossed with smoked paprika, balsamic vinegar, honey (agave) and brown sugar (cane sugar). Sreelu’s Tasty Travels.
- Russet: 1/4″ thick slices of russet potatoes are tossed with EVOO, coarse salt, cayenne and freshly ground pepper. Martha Stewart.
- Mixed Root Vegetables: Colorful, roasted root veggies are sliced thinly (such as fresh beets, potatoes, parsnips) then drizzled with canola oil and tossed with grated Parmesan and flavorings (such as garlic powder, dried oregano, pepper). Taste of Home.
Now what to serve with these tasty treats! Here are several dip recipes to check out.