Vegetable Chips—How to Make Your Own at Home

Vegetable Chips—How to Make Your Own at Home

Our easy, baked curried carrot and zucchini snacks are ready to take a dip.

All props to potatoes, but there are plenty of other vegetables worthy of your chip bowl. Here, carrots and zucchini bake up crisp and get a blast of flavor from a dose of curry powder. If curry powder is not your thing, try them with any of your favorite seasoning blends. We’re partial to Teresa’s Killer Dry Rub. They’re also ideal for dipping, so serve them with your favorite hummus, guacamole, or ranch dip.  

Curried Vegetable Chips Recipe

Makes 1 ½ cups

Shopping List
1 large organic zucchini
Coarse kosher salt
1 or 2 large organic carrots
Extra virgin olive oil
1 teaspoon curry powder
¼ teaspoon garlic powder
Freshly ground black pepper

Tools
2 sheet pans, medium bowl

1. Prep the zucchini and carrots
Heat the oven to 350°F.

  • Using a knife or mandoline, very thinly slice the zucchini and carrots on the diagonal.

Line 2 sheet pans with paper towels and spread the zucchini and carrot slices on top in a single layer. Sprinkle the zucchini and carrots with ½ to 1 teaspoon salt each and let stand to release excess moisture, about 20 minutes. Pat the zucchini and carrots with more paper towels to absorb as much moisture as possible.

2. Season and bake the vegetable chips

In a medium bowl, toss the zucchini slices with 1 teaspoon oil. Add ½ teaspoon curry powder and ⅛ teaspoon garlic powder, season with pepper, and toss again. On a greased sheet pan, spread the zucchini in an even layer, making sure they don’t overlap.

Repeat with the carrots, spreading them on another greased sheet pan. 

Bake the vegetable chips, flipping halfway through, until just crisp and starting to brown, 18 to 20 minutes. Let cool.

Serve
Transfer the vegetable chips to a bowl and serve. Store in an airtight container for up to 3 days. 

Chef’s Tip: To recrisp the chips, spread them on a sheet pan in an even layer in a 350°F oven for 5 minutes. 

Nutrition per serving: Calories: 80, Protein: 3g (6% DV), Fiber: 4g (16% DV), Total Fat: 3g (5% DV), Monounsaturated Fat: 2g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 540mg (23% DV), Carbohydrates: 13g (4% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box. 

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