Do you LOVE those deliciously naughty fried chips?

Do you LOVE those deliciously naughty fried chips?

Yep. Me too!

But – did you know there are some fabulously tasty alternatives to the stodgy old potato??!!
We’re talking mouth-watering, mega-delicious alternatives! Did you know that you can use other vegetables to make healthy delicious fried chips? Welcome to the All-Star List of super veggies that you can use to make your very own Skinny Delicious Fried Chips! A fabulous alternative to potatoes, a whole new world of exciting flavours and a chance to experience the joy of fried chips with the added benefit of the Skinny Delicious Method that tastes so g-o-o-d and keeps you in great shape!

Before we start, we’re going to share some really useful, healthy tips with you!

A. Cooking with Extra Virgin olive oil is the best choice for making these chips.
B. You can bake them in the oven or stir-fry them to produce crispy, tangy, spicy and utterly. unique chips.
C. For some of the recipes, which are described for you below, you could even use coconut oil, a fabulous alternative to olive oil and a medium that imparts a subtle, exotic taste, …..reminding you of holidays in spice-laden, exotic locations!

– For the carb-counters, the list is arranged from lowest to highest net carbs based approximately per 1-cup serving.

1. Zucchini or Courgette Chips


Carbs per 1-cup serving: 5 grams
Zucchini is one of those amazingly versatile vegetables that is actually more tasty than potatoes. To get an even crispier texture from the outside, you can dip it in beaten egg followed by a dusting in almond or coconut flour. The flouring also gives you an opportunity to add all kinds of herbs and spices to enhance the flavour

1 Large zucchini or courgette
2 Tbsp. olive oil
Low sodium Salt
Optional: Oregano or any herb of your choice including black pepper

1. Preheat the oven to 105 degrees Celcius. Line a baking sheet with parchment paper, and set aside.
2. Slice the zucchinis, using a knife, or even better, a mandolin. The thinner the slices, the better they’ll crisp in the oven.
3. Place the sliced zucchinis on a sheet of paper towels, take another paper towel, sandwich the zucchini slices and press on them. This will help draw out the liquid so it will cook faster.
4. Line up the sliced zucchini on the baking sheet next to each other, and make sure they don’t overlap.
5. In a small bowl, pour some olive oil, then take a pastry brush, dip it in the olive oil, and brush on each sliced zucchini.
6. Sprinkle a small amount of salt, and if you prefer, any herb of your choice as well.
7. bake in the over for approximatively 2 hours, until they become crispy.
8. Let it cool down before removing and serving.

2. Turnips
2. Turnips
Carbs per 1-cup serving: 8 grams
Turnips are a lovely crispy vegetable and ideal for making chips. Feel free to use lots of onion powder and maybe add some extra seasoning such as chili powder or your favourite herb blend.

2 large turnips – skin peeled
3 tablespoons olive oil
Low sodium salt
¼ teaspoon pepper
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon of your favourite herb

1. Preheat the oven to 205 degrees Celsius. Line two baking sheets with tin foil. Spray foil with non-stick cooking spray.
2. Slice the turnips using a knife, or even better, a mandolin. Place all the slices in a mixing bowl.
3. Drizzle the turnip slices inside the mixing bowl with olive oil, salt and pepper (you could also add any optional spice or herb of your choice). Toss well to coat evenly.
4. Spread the sliced turnips in an even layer on baking sheets.
5. Bake for 20-25 minutes, turning once halfway through to ensure even cooking.
6. Let cool for at least 10 minutes before serving.

3. Celeriac
Carbs per 1-cup serving: 9 grams
Celeriac is one of the healthiest vegetables and is widely recognized as a generous contributor to radiant skin. You could also cut this incredible vegetable into normal potato fry slices and enjoy with Sherry vinegar and garlic powder! This is definitely one of my favourites!

2 large celeriac roots
Olive Oil
Low sodium Salt

1. Slice the turnips using a knife, or even better, a mandolin.
2. In a large frying pan, heat some olive oil and wait until the oil starts to be hot.
3. Place the sliced celeriac into the hot oil, preferably using a tong for safety reasons.
4. When the celeriac become brown at the edge, turn them over and wait a bit until you feel they are ready to be taken out.
5. Place the cooked celeriac chips on paper towelling to drain the oil.
6. Let the celeriac chips cool down, serve and enjoy!

4. Eggplant
Carbs per 1-cup serving: 9 grams
Eggplant is another great vegetable to dip in egg and/or coconut flour before frying!

2 Eggplants
Olive Oil
Herbs or seasoning
1. Slice the eggplants using a knife or a mandolin. The thinner the slices, the better.
2. Place the sliced eggplants on cookie sheets. Then, put some olive oil on each slices eggplant. If you like, you can also add the seasoning.
3. Turn over each eggplant slice and put olive oil on it.
4. Place the eggplants in the oven and allow them to bake for approximatively 60 min.
5. Take the sliced eggplants out of the oven and allow them to cool down before serving.

5. Book Choi
5. Book Choi
Carbs per 1-cup serving: 13 grams
You could use the White part of this stunningly tasty vegetable and fry in sesame oil and grated ginger instead of Olive Oil!

2 Heads baby bok-choy
Olive Oil
Low sodium Salt

1. Heat the oven to 160 degrees Celcius
2. Cut the bottoms of the bok-choy, leaving the green tops intact.
3. Place the bok-choy leaves in a large mixing bowl, and add a very small amount of olive oil. Stur the leaves then place them on a baking sheet with the leaves out. Sprinkle some salt over the leaves.
4. Bake the bok-choy leaves in the oven, for approximatively 6 minutes.
5. Remove the bok-choy chops and allow them to cool down before serving.

6. Carrots
6. Carrots
Carbs per 1-cup serving: 13 grams
Delicious, wholesome carrots baked in olive oil and oregano with sliced garlic are the best way for these ultimate veggie feasts to impress your guests!

2 Large Carrots
Olive Oil
Sliced Garlic
Low sodium Salt
1. Heat the oven to 175 degrees Celsius.
2. Slice the carrots using a knife or a mandolin. The thinner the carrot slices, the crispier they will be.
3. Place the carrots slices in a mixing boil. Add the salt, olive oil, garlic and oregano, and mix well.
4. Lay the carrot slices on a cookie sheet, lined with parchment paper.
5. Bake the carrots for 15 to 20 minutes, making sure they don’t burn at the bottom.
6. Allow the carrots chips to cool down before serving.

7. Butternut Squash
7.Butternut Squash
Carbs per 1-cup serving: 21 grams
Butternut Squash is a great alternative to pumpkin and not as sweet as sweet potato. The colour is simply amazing, especially after they become crispy from the oven baking!

2 Butternut Squashes with long necks
Olive Oil
Low sodium Salt

1. Preheat the oven to 190 degrees Celsius.
2. Cut the necks of the squashes off of the bases, and peel each neck. Using a sharp knife or mandolin, slice each squash into thin slices.
3. Using a saucepan, boil the slices for only 2 minutes. Boiling them will allow the squash to become crispy when baked. Drain the water from the slices, allow them to cool down, and then pat them with a towel to remove excess water.
4. Cover two baking sheets with parchment paper and place the slices on top, making sure the slices don’t touch. Brush the slices with a bit of olive oil, and sprinkle some salt on top of them.
5. Bake the chips for about 15-20 minutes, until they become crispy.
6. Remove the chips from the oven and allow them to cool down.

8. Sweet Potatoes
8.sweet potato
Carbs per 1-cup serving: 23 grams
Turn this incredible vegetable into a Spicy sweet treat. You could use cinnamon to add a delicious contrast to the sweetness!

2 sweet potatoes
Olive Oil
Low sodium salt
Ground cinnamon

1. Preheat the oven to 190 degrees Celsius.
2. Peel the sweet potatoes and slice them thinly, using either a mandolin or sharp knife.
3. In a large bowl, toss the sweet potatoes with olive oil, cinnamon, and salt and mix welll.
4. Place the sweet potato chips on a rimmed baking sheet covered with parchment paper.
5. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes, and then until you realise they become crispier.
6. Allow the sweet potatoes chips to cool down before serving.

9. Parsnips
Carbs per 1-cup serving: 27 grams
Parsnips have a lovely deep rich flavor, which is very popular with veggie chip fanatics everywhere. Try them with homemade tomato sauce to make the most of this treat!

2 large parsnips
Olive oil
Low sodium Salt and freshly ground black pepper

Homemade Tomato sauce (makes approximately 1l):

1 cinnamon stick
2 tsp dried red chilli, chopped
2 tsp ground allspice
1.5kg ripe tomatoes
1 large onion, chopped
2 cloves garlic, chopped
1 1/2 cups brown sugar
3/4 cup cider vinegar
Low sodium salt
1/2 cup fresh basil


1. Preheat the oven to 200 degrees celsius and oil an oven tray.
2. Peel and slice the turnips, using either a knife or a mandolin.
3. Place the sliced turnips on the tray and add more olive oil until they all are covered. Season well with the salt and pepper and toss again.
4. Bake the sliced turnips for 15 minutes then turn and continue cooking for approximately 15 more minutes or until all are golden and crisp.

To make the sauce:
1. Put all the ingredients except the basil into a saucepan and bring to a boil, then reduce the heat and simmer gently for approximately 1 1/2 hours, stirring occasionally and watching to make sure the sauce doesn’t become too thick.

2. Remove the cinnamon stick from the saucepan, then process in a blender. Add the basil and pulse to combine.
3. Taste for seasoning then pour into sterilised jars or bottles.

10. Plantains
10. Plantains
Carbs per 1-cup serving: 50 grams
Plantain chips have a stunningly special favour with overtones from their Caribbean home. Break out the spices from this part of the world to enhance the flavouring! Exoticism Guaranteed!

2 Green Plantains
Liquid Coconut oil or Olive oil
1 tsp ground cayenne pepper
Low sodium Pink Salt


1. Preheat the oven to 165 degrees Celsius.
2. Peel the plantains by cutting off both ends, then making cuts lengthwise that are deep enough to separate the peel without cutting into the plantain’s flesh. Use your hand to take off all the peel.
3. Using a knife or a mandolin, slice the plantains to the size of a coin.
4. In a mixing bowl, place the sliced plantains, the olive or liquid coconut oil, the salt and cayenne pepper, and mix well.
5. Place the sliced plantain into A baking sheet.
6. Bake the sliced plantain in the oven for approximatively 12 minutes.
8. When the plantain chips are crispy, take them out of the oven and allow them to cool down.

written by Beran Parry
Recipes provided by Lina Chahrour
Of the Blog
SKINNY Delicious and I

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