Monsoons are on; all we love is the weather and good food. Snaking is all we do every day. Level up your snaking game with these delicious yet healthy baked chips, made from fruits and veggies. The amazing blend of fruits, veggies and spices offers a crunchy delight with nutritional value. Whether you opt for the sweet and satisfying banana chips or the healthy delight of pita chips.
Some tips to make crunchy chips at home are to thinly and uniformly slice the veggies. It should not be thick; otherwise, it will become soggy. Always coat with oil and seasoning for that taste and crunch. And yes, to prevent them from burning, always take a look at the temperature at which they are baking. Patience is the key to making chips, yet they turn out healthy and satisfying. Here are some simple chips that you can bake at home and munch on for that evening monsoon craving.
Banana Chips
The most loved and commonly available are banana chips. To make these, start by slicing the ripe bananas, layering them on a baking sheet, and topping them with coconut oil. For that extra taste, sprinkle cinnamon on top. Take honey and drizzle it on them to enhance the Bake them at 120°C for a crispy texture. For that salty taste, sprinkle a dash of sea salt, chat masala, or black salt. Bake them nicely until they are crisp. Serve them with tea or coffee. Enjoy these home-made guilt-free chips.
Sweet Potato Chips
Neatly and thinly slice the sweet potatoes. In a tray, toss them with olive oil, salt, and pepper. For a twist, before baking, season them with smoked paprika or with a blend of garam masala, turmeric powder, and a touch of chilli powder, along with olive oil, salt, and pepper. This combination will enhance the sweet potato taste with Indian spices and aroma. Bake at 190°C until the edges are golden brown and the chips are crispy. They are rich in vitamins A and C, as well as dietary fibre, making them a nutritious snack choice.
Beetroot Chips
These deep-red chips are all over the stores now. Make these easy chips in the comfort of your home. Slice the beetroot, toss it with olive oil, sprinkle with salt and pepper, and bake in the preheated oven at 175°C. Arrange the beetroot slices in a single layer on a baking sheet. Bake for about 20–25 minutes; flip and cook both sides until crunchy. These beautiful chips not only offer a satisfying crunch but are also rich in antioxidants like betalains, which help fight inflammation and support overall health.
Zucchini Chips
To make these chips, slice zucchini and top with olive oil, garlic powder and cheese. Preheat the oven to 190°C and arrange a tray with parchment paper. Add the zucchini slices neatly. Bake the chips. When they are crunchy, serve. This low-calorie snack is ready. Garnish with cheese and garlic powder. Enjoy the crunchy snack with your favourite beverages.
Carrot Chips
Chop and thinly slice the carrots. Wash and remove the outer layer. Toss the slices with olive oil, seasoned with a blend of aromatic cumin and smoky paprika. Preheat the oven to 190°C and spread the carrot slices on a baking sheet. Bake for about 15-20 minutes until the chips are crisp and slightly caramelised. Carrot chips offer natural sweetness and are packed with nutrients, making them a healthy snack.
Pita Chips
Pita bread is in style, but have you ever heard about pita chips? Yes, make these healthy chips with simple ingredients. Take the pita bread, cut it into triangles and brush them with olive oil. Sprinkle salt and dried herbs like oregano and chilli flakes. You can top it with garlic powder too for that extra flavour. Preheat the oven for baking to 190°C and arrange the pita triangles on a baking tray. Flip and bake for about 10–12 minutes. Pair these chips with dips and hummus.
These baked chip options are not only healthier alternatives to traditional fried snacks but they also ensure you can enjoy a satisfying crunch without compromising on taste or nutritional value. They are particularly suitable for rainy seasons when a comforting yet wholesome snack is desired.