Give this almond butter veggie chips recipe a go if you’re looking for a healthy vegan snack idea that needs just a few simple ingredients! They’re also great for sharing, as an appetizer or a side dish.
Who else loves snacking? As someone who eats 3-4 large meals a day, I don’t do it that often. But when I do snack, it must be good. I’m a girl with big snacking standards.
One of the great things about being a vegan in 2018 is just how much choice there is for meals and snacks alike. Even in 2015, when I turned vegan, I sometimes struggled to find options for myself. Nowadays? Go into any supermarket, and find shelves upon shelves of everything from chocolate to energy bars.
That being said, homemade is always my preferred option. Not only is it far cheaper, but I can keep the ingredients as simple and minimal as I like. Plus, you can tailor your homemade snacks to your exact preferences.
Take, for example, the almond butter veggie chips recipe I’m sharing today. One problem I often have with vegetable chips (or crisps, if you’re from the UK like myself) is that they’re far too salty for my liking. My body just doesn’t do well with lots of sodium, which is why I like adding flavour to my food with other ingredients.
When I make veggie chips at home, it’s up to me how much salt I use. Sometimes I leave it out entirely, because they’re delicious enough thanks to the almond butter, maple syrup and paprika! If you find yourself not knowing what to snack on, I’d 100% recommend saving this veggie chips recipe (and can also guarantee that they’ll all disappear before you know it)!
These sweet potato, zucchini and carrot chips are:
- Perfectly crunchy
- Smoky, with a hint of sweetness
- Very moreish!
I’m sure you’ll love them as much as my household did.
Veggie chips recipe – a healthy, yummy snack
I have to admit, this took a lot of recipe testing for such a simple concept. First time round I turned on the oven temperature way too high. Within 20 minutes, some of them burnt while others remained super soggy – and I can’t think of a single person who enjoys soggy chips. Then I made the slices too thick and after 1.5 hours the sweet potatoes still hadn’t cooked through to the centre.
Eventually, I achieved a perfect level of crispiness with this veggie chips recipe and couldn’t be happier. The technique definitely isn’t as simple as ‘stick them in the oven and wait around’ as you need to monitor them carefully and rotate the tray, but the final outcome is more than worth it! If you’re meal prepping, you can make simultaneously with your other food to save time in the kitchen.
Slice the vegetables into very thin chips using a mandolin or a sharp knife. They should be about 1/16th-1/8th an inch in thickness, although I would recommend making the zucchini a little bit thicker than the others.
Then, in a large mixing bowl, whisk together the almond butter and maple syrup. Add the vegetables and toss to coat evenly. Season with smoked paprika and salt, tossing once more.
Next, arrange them on a large non-stick baking sheet or baking paper in a single layer, making sure that the chips aren’t touching. Put in a preheated oven at 150 degrees C/300 Fahrenheit. Keep in mind that every oven is different, but I find that a temperature range of around 120 C/250 F – 150 C/300 F works best for a veggie chips recipe.
Roast them for 50 minutes – 1 hour, rotating the tray every 8-10 minutes. Flip the chips halfway through. Be sure to keep an eye on them, especially around the 40 minute mark. They burn easily, so if any of them are ready before the others, transfer them from the oven quickly.
Once all the chips look crispy and golden around the edges, remove them from the oven and allow them to cool down for a minute or so before serving – this will ensure their crunchiness!
How to serve homemade vegetable chips
- Grab a handful and eat by themselves as a snack
- Bring along in your lunchbox to school or work
- Serve with a dip of your choice, such as hummus or ketchup. I like stirring some fresh herbs and lime juice into soy yoghurt.
- As an appetizer or side dish at parties and gatherings.
- As a snack to share with family and friends.
Other recipes you might like…
- Why not dip them into pea and avocado pesto?
- Serve them as a side dish for a chickpea fritter sandwich.
- Meal prep these vegetable chips together with tofu stuffed peppers.
Let me know in the comments: what’s your favourite snack at the moment? If you give this veggie chips recipe a go, be sure to tag me on Instagram (@earthofmariaa) or comment your photo on Pinterest so I can see your creations!
Almond Butter Veggie Chips (Vegan, Gluten-free)
- 2 medium sweet potatoes (about 400g/14oz)
- 2 medium carrots peeled (about 200g/7oz)
- 1 medium zucchini (about 200g/7oz)
- 3 tbsp almond butter
- 4 tbsp maple syrup
- 1 tsp smoked paprika
- 1 tsp salt or to taste
- Preheat oven to 150 degrees C/300 F.
- Using a mandolin or a sharp knife, slice the sweet potatoes, carrots and zucchini into thin disks, about 1/16th-1/8th inch in thickness.
- In a large mixing bowl, whisk together the almond butter and maple syrup. Add the vegetables and toss until evenly coated. Season with the paprika and salt, tossing once more.
- Arrange the vegetables on a non-stick baking sheet or baking paper in a single layer. Bake in the oven for 50 minutes - 1 hour, rotating the tray every 8-10 minutes. Flip the chips halfway through. Keep an eye on them, particularly after the 40 minute mark. If any of the chips start to crisp up before the others, remove them from the oven.
- When the chips are golden and crispy around the edges, allow them to cool for a minute and serve. Store in an air-tight container for up to a week.
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