3 Homemade veggie chips that kids and moms will love

If you have picky eaters in your house like I do, then getting them to eat things that are healthy can be quite a challenge. Everyone loves potato chips in my house, including me. The problem is once I start eating them, I don’t want to stop. Then before I know it, the entire bag has been polished off. So I came up with three fun and easy homemade chip recipes using vegetables.

Rather than frying my chips, I baked them until they became nice and crispy and resembled real potato chips. I also included a delicious dip to go with each of these chip recipes, making them fun for everyone, even kids. These are great for getting that chip fix in but without consuming all those oils and other bad ingredients. Leave a bowl of these out on the counter — I guarantee they will disappear.

1. Baked zucchini za’atar chips with Greek yogurt dip recipe

Thinly sliced zucchini are seasoned with olive oil and za’atar spices, then baked until crispy. Serve these tasty Middle Eastern-inspired chips with the cool and creamy yogurt dip.

Serves 6

Prep time: 25 minutes | Bake time: 30 minutes | Total time: 55 minutes

Ingredients:

For the yogurt dip

• 1 cup plain Greek yogurt
• Juice and zest of 1 lemon
• 1 tablespoon honey
• 1/4 cup grated cucumber
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the zucchini chips

• 2 large zucchini
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon za’atar seasoning (can be found in Middle Eastern markets)
• 1 teaspoon crushed red pepper flakes (optional, as this is very spicy)

Directions:

1. In a small bowl, combine all the ingredients for the dip. Mix well, and season with salt and pepper. Chill until ready to serve.
2. Preheat the oven to 325 degrees F, and line 2 large baking sheets with parchment paper.
3. Using a mandoline slicer or a sharp knife, slice the zucchini into very thin slices.
4. Arrange all the sliced zucchini in a single layer on the baking sheets.
5. In a small bowl, combine the olive oil and za’tar, and using a pastry brush, brush the tops of the zucchini chips with the mixture.
6. Sprinkle with crushed red pepper flakes (if using), and bake for 30 minutes or until the zucchini become crispy and golden brown.
7. Remove from the oven, and let cool.
8. Serve with Greek yogurt dip, and store any leftover chips in an airtight container for 2 to 3 days.

2. Chipotle eggplant chips with black bean dip recipe

Fresh eggplant is sliced paper thin, brushed with an olive oil-chipotle mixture and baked until crunchy.These chips are unusually delicious, especially when served with the Mexican-inspired black bean dip.

Serves 6

Prep time: 25 minutes | Bake time: 50 minutes | Total time: 1 hour 15 minutes

Ingredients:

For the black bean dip

• 1 cup canned black beans, drained and rinsed
• 1/2 cup plain Greek yogurt or sour cream
• Juice of 1 lime
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon agave

For the eggplant chips

• 2 eggplants, sliced thin
• 2 tablespoons olive oil
• 1/2 tablespoon cumin
• 1/2 teaspoon chipotle powder
• Salt and pepper, to taste

Directions:

1. To a food processor, add all the ingredients for the dip. Blend on high until the dip is smooth and creamy.
2. Transfer to a bowl, cover with plastic wrap, and chill until ready to use.
3. Preheat the oven to 325 degrees F, and line 2 large baking sheets with parchment paper.
4. Using a mandoline slicer or a sharp knife, slice the eggplant into paper-thin slices.
5. In a small bowl, combine the olive oil, cumin, chipotle powder, salt and pepper. Using a pastry brush, lightly coat the tops of the eggplant slices with the oil mixture.
6. Bake the chips for 45 to 50 minutes or until they begin to crisp. (This will depend on how thinly you sliced your eggplant.)
7. Remove from the oven, and allow to cool.
8. Serve with black bean-yogurt dip. Store any leftover chips in an airtight container for up to 3 days.