Best 7 Veggie Skins Chips Recipe By Tasty Recipes
The tantalizing veggie skin chips recipe by Tasty is a culinary delight that offers a wholesome and delicious snacking experience. This innovative recipe transforms ordinary vegetable skins into irresistible, crispy chips that pack a flavorful punch. By utilizing the often-discarded parts of vegetables, this recipe not only reduces food waste but also unveils a hidden world of culinary potential. Embark on this culinary journey and discover how ordinary veggie skins can be transformed into an extraordinary snack that will elevate your taste buds and redefine your perception of vegetable-based treats.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED VEGGIE CHIPS
Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
VEGETABLE PEEL CHIPS RECIPE BY TASTY
Have a pile of vegetable peels and don't want to waste them? Toss them with olive oil and a few simple seasonings, then roast them into chips-it's that easy. The crisp, crunchy peels make a great snack or salad topper.
Provided by Katie Aubin
Categories Snacks
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
- In a medium bowl, toss together the vegetable peels, olive oil, and salt.
- Spread the peels in an even layer on a baking sheet.
- Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
- In a small bowl, mix together the garlic powder, paprika, and dried parsley. Toss the peel chips with the spice mixture. Season with salt to taste.
- The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
- Enjoy!
Nutrition Facts : Calories 122 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
CRISPY BAKED POTATO CHIPS
Steps:
- Preheat oven to 400°F (200°C).
- Use a mandoline to cut potatoes into ⅛-inch thick slices. (It can help to lay your slices out on paper towels and pat dry before seasoning and baking to remove excess moisture. This will allow them to cook faster and make them crispier!)
- Arrange slices on a wire baking rack (if you have one) on top of a parchment-lined baking sheet.
- Spray slices with cooking spray and season to taste. If desired, flip slices to spray and season on the other side.
- Bake 12-20 minutes*, flipping your slices halfway if not using a baking rack.
- *Cook time may vary! It will depend on your oven, the thickness of your slices, and the moisture/starchiness of your potatoes. When ready, potato slices will be curling around the edges and starting to brown. Don't be afraid of letting them brown a bit if you want truly crispy baked potato chips!
- Sprinkle with salt when out of the oven if desired.
- Allow to cool, serve, and enjoy!
- Yields 1 serving
Nutrition Facts : ServingSize 1 medium potato, cut into chips, Calories 120 kcal, Sugar 1 g, Fat 1 g, Carbohydrate 26 g, Fiber 2 g, Protein 3 g
TOMATO CHIPS
Provided by Food Network Kitchen
Time 22m
Number Of Ingredients 2
Steps:
- Slice 1 medium firm tomato about 1/16 inch thick with a serrated knife; pat dry with paper towels (discard the end pieces). Sprinkle with salt and let sit 15 minutes, then blot the excess moisture with paper towels. Arrange in a single layer on a flat microwave-safe plate coated with cooking spray. Mist the slices with cooking spray, then microwave until they start drying out, about 6 minutes. Carefully flip; microwave until stiff and mostly dry, 30 seconds to 1 minute. Transfer the chips to a rack to cool.
VEGGIE SKINS CHIPS RECIPE BY TASTY
Here's what you need: parsnip, carrots, potatoes, olive oil, garlic powder, onion powder, paprika, salt, pepper
Provided by Gwenaelle Le Cochennec
Categories Snacks
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Place all the vegetable skins on a nonstick baking sheet or a baking sheet lined with parchment paper.
- Drizzle the olive oil over the peels and sprinkle with the garlic powder, onion powder, and paprika. Season with salt and pepper.
- Toss the peels with your hands until they are evenly coated with the oil and spices.
- Bake for 8-10 minutes, tossing the peels halfway through with a pair of tongs.
- Let cool before eating.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 27 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, Sugar 2 grams
VEGETARIAN SOUTHWESTERN POTATO SKINS
Crispy potato skins with a Southwest kick. The key to crispy skins is the double-dose oil treatment. Serve with a dollop of guacamole or sour cream if desired.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.
- Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.
- Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
- Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 56 g, Cholesterol 14.8 mg, Fat 7.8 g, Fiber 12.4 g, Protein 14.4 g, SaturatedFat 3.5 g, Sodium 1222.2 mg, Sugar 3.2 g
VEGETARIAN CLASSIC POTATO SKINS
For me, this is a make-ahead recipe so the taters can cook while I'm working and I can freeze the finished product so I can easily nuke or toast them for a fast meal in the future. But these are also so delicious fresh out of the oven, I can never resist not eating at least one! :) Please note that these measurements are approximate. Sometimes I can make more than 8 potatoes but only about 4 large ones, or 6-8 little ones, will fit in my convection oven-- this recipe is to give you more of an idea of what to buy and how to make them rather than be exact.
Provided by the80srule
Categories < 4 Hours
Time 1h55m
Yield 8 taters, 8 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes, and bake them at 375 for about 1 hour-90 minutes. Lower the oven temp to 350 when they're done.
- Let the taters cool for about 10-15 minutes, until they are cool enough to handle.
- Slice the taters in half and scoop the "meat" out. Put the meat aside to use for mish mash, home fries, potato farls, or another potato dish you'd like to make.
- Fill the hollowed tater halves with broccoli and cheeses.
- Put the filled taters back in the oven, preferably on some foil or a foiled baking sheet in case there's cheese run-off.
- Bake for 15-20 minutes or until the cheese is browned. Salt and pepper to taste, and if you like, serve with some sour cream.
- Variation tip: replace the broccoli with some black or pinto beans to make tex-mex potato skins!
Nutrition Facts : Calories 243, Fat 9.1, SaturatedFat 5.7, Cholesterol 27.4, Sodium 176, Carbohydrate 30.4, Fiber 3.7, Sugar 1.5, Protein 10.7
Tips:
- Choose the right vegetables. Vegetables with sturdy skins, such as potatoes, carrots, and parsnips, are best for making chips. Avoid vegetables with thin or delicate skins, such as tomatoes and cucumbers.
- Wash the vegetables thoroughly. This will help to remove any dirt or debris from the skins.
- Peel the vegetables, if desired. Peeling the vegetables will remove the outer layer of the skin, which can be tough and bitter. However, you can also leave the skins on for a more rustic look and feel.
- Slice the vegetables thinly. The thinner the slices, the crispier the chips will be. Aim for slices that are about 1/8-inch thick.
- Toss the vegetables with oil and seasonings. This will help the chips to brown evenly and develop a flavorful coating.
- Spread the vegetables in a single layer on a baking sheet. This will help them to crisp up evenly.
- Bake the chips at a high temperature. This will help them to crisp up quickly and evenly. Aim for a temperature of 400 degrees Fahrenheit or higher.
- Keep an eye on the chips while they are baking. They can burn quickly, so it is important to check on them frequently.
- Remove the chips from the oven when they are golden brown and crispy. Let them cool for a few minutes before serving.
Conclusion:
Vegetable skin chips are a healthy and delicious snack that is easy to make at home. They are a great way to use up leftover vegetables and they are a fun and healthy alternative to traditional potato chips. With a few simple tips, you can make perfect vegetable skin chips every time.
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