How To Make: Veggie Chips
Eating clean doesn’t mean you have to miss out of your favo foods. It’s about enjoying real foods and often these healthier creations can taste even better whilst at the same time being nourished.
Veggie chippies are great served with dips, as a side to meals and can add that little bit of extra crunch to a salad. Simply slice them finely (this is where your Mandolin slicer really shines), toss them with a tablespoon of fry-safe coconut oil and your favourite herbs and spices and bake them in the oven on a tray lined with baking paper. The cooking time depends on the size of your batch and the thickness of your chippies. I cut them super fine and they only take 10–15 minutes at 180°C. (You can also use a dehydrator if you have one.) I love to use chilli, lime juice and coriander seeds, and sometimes I’m in the mood for fennel seeds, or a simple rock salt and pepper combo. Any firm veggie makes a good chippie. Try beetroot, carrot, sweet spud or parsnip. You can also make chips from leafy veggies like kale, and from slightly squishier ones like eggplant and zucchini. YUM!