Salt and vinegar kale chips
Per Serve: 551kJ
Tear leaves from 1 bunch kale. Toss in 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, and 1 teaspoon each of sea salt flakes and maple syrup. Bake at 180°C for 10-12 minutes, turning halfway, until crisp and dry. Cool.
Beetroot rosemary chips
Per Serve: 130kJ
Peel 2 medium beetroots and thinly slice with a vegetable peeler. Arrange on an oven tray; spray with olive oil. Bake at 180°C for 20 minutes until dry at edges. Sprinkle with 1 teaspoon chopped rosemary and bake for a further 10 minutes. Transfer to wire rack – chips will crisp as they cool.
Kumara and parsnip chips
Per Serve: 588kJ
Peel 250g kumara and 200g parsnip into ribbons. Spray with olive oil and season. Sprinkle with 1 tablespoon thyme leaves and drizzle with 2 teaspoons honey. Bake at 180°C for 20-25 minutes until crisp and golden. Transfer to a wire rack while warm and soft – chips will crisp as they cool.
Spicy cajun corn chips
Per Serve: 444kJ
Cut 4 corn tortillas into even wedges. Spread in a single layer on two lined oven trays. Spray with olive oil. Sprinkle with ½ teaspoon each of chilli powder, cumin, paprika, onion powder and salt. Bake at 180°C for 12-15 minutes or until they are crisp and golden.
Crispy nori sesame chips
Per Serve: 163kJ
Brush 2 nori sheets lightly with 1 teaspoon of sesame oil. Cut in thin strips and arrange on a tray. Bake at 180°C for 5-7 minutes until crisp. Grind 2 teaspoons sesame seeds with 1 teaspoon sea salt in a mortar and pestle. Sprinkle over chips.
Courgette parmesan chips
Per Serve: 621kJ
Slice 2 courgettes into 5mm rounds and toss in 1 tablespoon olive oil. Coat courgettes in combined ¼ cup each of grated parmesan and dried breadcrumbs. Spread over a baking paper-lined oven tray. Bake at 200°C for 35-40 minutes until crisp and browned.
This article first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Photography by : Bauer Studios.
