Are you tired of greasy, unhealthy snacks that leave you feeling sluggish? Get ready to revolutionize your snacking game with these incredible Oil-Free Baked Veggie Chips that are not just mind-blowingly delicious, but also packed with nutrition! Imagine crispy, perfectly seasoned chips that satisfy your crunch cravings while nourishing your body - no oil, no guilt, just pure wholesome goodness that will make your taste buds dance and your health thank you!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Paleo, Vegan, Gluten Free
Serves: 4 servings
Ingredients
- 2 cups kale, chopped
- 2 cups sweet potatoes, thinly sliced
- 1 tsp sea salt
- 1 tsp garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
- Thoroughly wash the kale and sweet potatoes under cool running water. Pat them completely dry using clean kitchen towels or paper towels to ensure maximum crispness.
- For sweet potatoes, use a mandoline slicer or sharp knife to cut them into extremely thin, uniform slices (approximately 1/16 inch thick). This ensures even cooking and consistent crispness.
- Remove the thick stems from the kale and tear the leaves into bite-sized, chip-like pieces, ensuring they are roughly similar in size for uniform baking.
- In a large mixing bowl, combine the sliced sweet potatoes and kale pieces. Sprinkle sea salt and garlic powder evenly over the vegetables, gently tossing to ensure complete and uniform seasoning.
- Arrange the vegetable slices in a single layer on the prepared baking sheets, making sure they do not overlap. Overcrowding will prevent proper crisping.
- Place the baking sheets in the preheated oven and bake for 20-25 minutes, rotating the sheets halfway through cooking to ensure even browning.
- Watch the chips closely during the last 5 minutes of baking to prevent burning. They are done when edges are crisp and slightly curled.
- Remove from oven and let the chips cool on the baking sheets for 5 minutes. They will continue to crisp up as they cool.
- Transfer the chips to a wire rack or serving plate. Enjoy immediately for maximum crunchiness.
Tips
- Moisture is the enemy of crispness! Always ensure your vegetables are completely dry before baking to achieve maximum crunchiness.
- Use a mandoline slicer for uniform, ultra-thin slices that will crisp up evenly and beautifully.
- Don't overcrowd your baking sheets - give each chip breathing room to ensure they crisp up perfectly.
- Keep a close eye on your chips during the last 5 minutes of baking to prevent burning, as they can go from perfectly crisp to burnt very quickly.
- Let the chips cool on the baking sheet for a few minutes after removing from the oven - they'll continue to crisp up and become even more delightful.
- Store any leftover chips in an airtight container to maintain their crunchiness for maximum enjoyment!
Nutrition Facts
Calories: 80kcal
Carbohydrates: 18g
Protein: 2g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
