Chili-Lime Veggie Chips

Recipe by Star Geisz

(Adapted from Weight Watcher’s Chipotle-Lime Veggie Chips)

Star posted her recipe for some of her friends on FaceBook. She said she thinks her version of the veggie chips are “really really yummy! And I am *not* a veggie person.” She added that “I made them this morning for dinner tonight and I might have to make another batch - I can hardly keep my hands OUT of them! Delicious!!” (Judging from the pictures, they do look wonderful. But I’m a big roasted veggie fan. Plus this gets me off the hook for a bit longer: I can quit trying to decide which of my recipes I should post — and in what order — and start with this one by Star. So now Star Geisz’s Chili-Lime Veggie Chips is the first official recipe on RealMealMagic.com. Enjoy!)

The Recipe:

Yield:

8 1/2-cup servings

Ingredients:

1 very large carrot, scrubbed, peeled, and sliced
1 very large parsnip, scrubbed, peeled, and sliced
1 small sweet potato, scrubbed, (and peeled, if preferred), and sliced
1 tsp. canola oil*
1-1/2 tsp. grated lime zest
1/2 tsp. kosher salt**
1/8 tsp Mexican chili powder***

*If you’re following the health suggestions in Nourishing Traditions, you can substitute melted extra virgin coconut oil, extra virgin olive oil, or your choice of non-hydrogenated oil.
**I prefer to use sea salt (Kosher salt tastes metallic to me, as does regular table salt.)
***The original recipe called for chipotle chile powder.

Instructions:

Preheat oven to 375.

NOTE: Aim for 1/16-inch-thick slices for the carrot, parsnip, and sweet potato. You can use a mandoline or the slicing attachment for your food processor.

Place the sliced veggies in a large bowl or zip-closure baggie. Add the oil, lime zest, and chili powder; toss (or seal and shake) to coat.

Arrange veggies in single layer(s) on two large rimmed baking sheets.

Bake for 30-35 minutes, or until well-browned. (Star says, “I thought some looked burned, but they tasted GREAT!” The darkened areas of the veggies are caused by the sugars in them caramelizing. Yum!)

Rotate baking sheets halfway through the baking time. Use tongs to turn the veggies, if needed. Check on the veggies often during the last 10 minutes of baking and transfer those that are already brown to large bowl. (Some veggies may take longer to brown, depending on their thickness or if they have a higher moisture content.)

Chips will crisp as they cool.

Nutritional Analysis (according to Weight Watchers):

1/2-cup serving = 1 point
37 calories
1 g Total Fat
0 g saturated fat
0 g Trans fat, 0 mg Cholesterol
137 mg Sodium
8 g Total Carb
2 g sugar
1 g Fiber
1 g Protein
16 mg Calcium

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3 Responses to “Chili-Lime Veggie Chips”

1. Star Says:
   January 6th, 2011 at 3:56 pm

   Hey Pam! Thanks for posting my recipe! I want to try this recipe with fruit too — especially peaches since I had some peach chips with cinnamon last year and they were great. Peaches have a lot more moisture in them though, so I’m wondering about how to adjust the temperature/cooking times to adapt — do you think it matters?

2. admin Says:
   January 6th, 2011 at 4:03 pm

   I think adjusting the temperature is a good idea. I’d probably try a test batch at 325F. If they burn, then go for 300F. If they take too long to crisp, try 350F. If they still take too long, you’ll know you should have started at 375F to begin with. LOL

   But, because peaches have a lot more natural sugars than do the root veggies, I’d think a lower temperature would be best.

3. Star Says:
   January 6th, 2011 at 6:15 pm

   Thanks for that — now I have to wait for the peaches to be ripe! Ha ha ha!

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