How to cook

How to make vegie chips

Chip craving coming on? WW Senior Food Editor Lucy Kelly shows you how to make colourful crunchy crisps that are good for you.

Vegie chips

1 SmartPoints® per serve
Prep time: 20 min  |  Cook time: 15-20 min
Serves: 6

Ingredients

150g sweet potato
1 medium beetroot
1 medium swede
8 large curly kale leaves
1 lemon, zested
1 tsp dried chilli flakes
1 tsp chopped fresh rosemary
1½ tbs sea salt

Step 1

1. Preheat oven to 150°C. Line 2 large baking trays with baking paper. Peel sweet potato, beetroot and swede and cut crossways into 2mm slices. Tear kale leaves, from the centre stem, into large pieces.   
Lucy's Tip: Vegetable slices shrink considerably when cooked, so choose those with a large diameter where possible.

How to make vegie chips

Step 2

Working in batches, arrange vegetable slices on trays in a single layer, leaving space around them. 

How to make vegie chips

Step 3

Lightly spray with olive oil. Bake for 20 minutes for root vegetables, and 15 minutes for kale, until lightly coloured.  
Lucy's Tip:  Don’t overcrowd the baking trays – the vegetables need space to dry out.

How to make vegie chips

Step 4

Transfer chips to a wire rack and allow to cool.
Lucy's Tip: If the vegie chips aren’t crisp when cool, return to the oven for another few minutes. 

How to make vegie chips

To make lemon salt, spread lemon rind on a lined oven tray and bake for 5 minutes or until dry. Cool, then combine with 2 tsp salt in a spice grinder or mortar and pestle.
To make chilli salt, combine chilli flakes and 2 tsp salt in a spice grinder or mortar and pestle.
To make rosemary salt, combine rosemary and 2 tsp salt in a spice grinder or mortar and pestle.

Sprinkle with flavoured or plain salt to serve. 

Expert tips

• To get very thin, even slices use a mandolin to cut the vegetables. If you don’t have one, use a large sharp knife and cut as thinly as possible.

• Chips will keep in an airtight container for up to 2 days. They will become soft, though, so return to the oven before serving.

•  If you don’t have a mortar and pestle for the flavoured salt, use a sturdy bowl or a chopping board and the end of a rolling pin.