It’s always chip and dip season in my heart. I can’t get enough of tortilla chips with a mound of guacamole, and would never say no to pita chips and hummus or some classic potato chips with classic 1000 islands sauce.. That being said, I don’t love that heavy, bloated feeling that often comes after one too many trips to the chip bowl.
On the surface, home made veggie chips seem like a schlep. All the peeling, slicing, oiling, baking, and flipping just seemed too intimidating and time-consuming. Why wouldn’t I just go to a store and pick up a bag of veggie chips instead?
I’ve done a lot of experimenting with these veggie chips to achieve a crisp chip-like texture and can assure you that they are delicious! They definitely stand up to any gourmet store-bought variety for a fraction of the cost. And have I mentioned they are also healthy?
There are two types of veggie chips – chips made from leafy greens and chips made from root vegetables. They differ not only in terms of flavour, but also texture. Veggie chips from leafy greens are thin, crispy, and light as air.
They still have a bit of a “green” flavour to them, but mostly they taste salty. Veggie chips from root vegetables are much more substantial, crunchy, and very close to regular potato chips in terms of texture. A root vegetable chip is subtly sweet, but similar to the leafy greens