4x oven chips instead of from the bag

Lying stretched out on the couch, you open that bag of chips and SUDDENLY the bag is empty. And let's be honest, such a bag is anyway half filled with air, so it's not that strange. Bottom drift. in a bag of chips is a common problem. For all chip lovers, I have four delicious chip recipes that you can eat infinitely. Made from vegetables and baked in the oven with a splash of olive oil. Tasty and healthy. Fresh out of the oven into the bowl on the couch and no orange fingers at the end of your snack session. 1. Radish chips.

Wash a bunch of radishes and let them drain well in a colander. Shave the radishes and sprinkle them with some olive oil. Sprinkle some salt and pepper over them and place them in a baking dish lined with parchment paper. Bake for about 35 minutes in a preheated oven at 150 degrees. Let the chips cool well after baking so they become a bit crispier.

2. Kale chips.

Make sure to take large leaves of kale, so no finely chopped kale in a bag. Place the leaves on a baking dish and drizzle with olive oil, salt, and some smoked paprika powder. Bake the chips for 30 minutes at 150 degrees.

3. Carrot chips.

Slice the carrots with a vegetable peeler into thin strips. Place them on a baking sheet and drizzle with olive oil, cumin, and some coarse sea salt. Bake the strips for 10 to 15 minutes until golden brown in the oven at 180 degrees.

4. Parsnip chips.

Slice the parsnip with a vegetable peeler into strips. Place these on a baking sheet and drizzle with olive oil, a bit of honey, salt, and pepper. Bake for 15 minutes at 180 degrees.

Lying stretched out on the couch, you open that bag of chips and SUDDENLY the bag is empty. And let's be honest, such a bag is anyway half filled...