Healthy Alternatives to Chips

Emily DaCosta, Nutrition Intern

Gardens are now overflowing with freshly-grown produce.  One great idea for excess fruits and veggies is to slice them very thin and bake them into chips. Think beyond potatoes and you’ll be surprised how many fruits and veggies can be turned into crispy little snacks.

To get started, you will need a mandolin – a useful kitchen device that creates paper thin slices.  Be sure to use the finger guard!  Some clients have told use that they use their spiralizers to create slices – we love this idea. Here are some delicious, simple options for your freshly sliced produced:

Zucchini Chips:  

  • Thinly slice 4 small zucchini [smaller zucchini will have fewer seeds].  Sprinkle lightly with salt and let sit to sweat on paper towels for 15 minutes.  Blot dry.
  • Preheat oven to 225°F and line two baking sheets with parchment paper.
  • Toss slices with 1 tablespoon of olive oil, coating evenly.
  • Lay zucchini in a single layer on baking sheets and bake for approximately 2 hours [timing will vary by oven] until browned.

Apple Chips:

  • Thinly slice 3 tart apples and place in bowl of warm water with some lemon juice.  Soak for 10 minutes.  Remove and blot dry.
  • Preheat oven to 225°F and line two baking sheets with parchment paper.
  • Toss slices with 1 tablespoon of melted coconut oil, coating evenly.
  • Lay apple slices in a single layer on baking sheet and sprinkle with cinnamon.  Bake for approximately 1.5-2 hours [timing will vary by oven] until browned – flipping once during baking time.  For crispier apples, turn off heat and let slices remain in oven for an additional hour.

Beet Chips: 

  • Thinly slice 3 large beets that have been trimmed [tops and bottoms removed] and scrubbed [skins on].
  • Preheat oven to 375°F and line two baking sheets with parchment paper.
  • Toss slices with 1 tablespoon of olive oil [coating evenly], 1 tablespoon chopped rosemary or other herb, and sprinkle with salt.
  • Lay beets in a single layer on baking sheet and bake for approximately 20 minutes [timing will vary by oven] until dried and browned.
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