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Overview


There's something about the texture and flavour of a chip that has many humans bending over backwards to get their hands on different kinds of (hot) chips whenever they can. Some prefer soft chips, some prefer crunchy chips, some prefer fat chips, others like skinny chips, and some even call them fries.


Whatever your chip preference is, it's no secret that most of the time, chips aren't all that healthy. So I set out to create a recipe that was much healthier than regular chip recipes, and that was also different.


Sure, I could've made healthy potato chips; but I wanted to change it up a little bit and do something more interesting. The day I decided to do this, I was in a bit of a 'green' mode.... that is, the colour green.


So I went about testing different green vegetables, seasonings and dips to work out the best combos. All of these experiments led me creating this recipe. I found that the two best green vegetables to use were zucchini and asparagus. They seemed to work well with most seasonings, and they all consistently turned quite crispy (which is my preference).


I also found that the best dipping sauce was pesto aioli. I also created my own recipe for this, but didn't include it on this page. So if you're interested in making this as a dipping sauce, check it out here. If you look at the image at the top of the page, you'll have noticed that this is also green in colour!


The constant use of this colour is why I call this my 'green veggie chips' recipe.



Perfect For Fancy Social Events


These green veggie chips are perfect for social events. If your friends are into health or fine foods, then these will be a hit. People love to reach for things that look gourmet, and you can't get much more gourmet looking than these chips.


They're also quite easy to make, so they're perfect to have alongside a main meal for dinner. Let me know what you end up making them for!



Taste & Consistency


I've purposely made these green vegetable chips quite crunchy. In all the experiments I ran, one of the biggest factors that I was looking for was 'crunch'. If a chip doesn't have a good crunch factor, is it even a chip? Both the asparagus and the zucchini have a slightly different crunch factor, but if you're a crunch fan, you won't be disappointed in either of them.


The seasoning provides a wonderful sensation of flavours that differs from every other kind of chip that I've tried in the past. There's no one flavour that's overpowering, and each ingredient works together to create a harmonious balance of flavour.




Green Veggie Chips Recipe


Ingredients



Method


  1. Preheat oven to 220 Degrees Celsius and line a baking tray with parchment paper
  2. Chop the zucchini into small chip sizes (make them however big or small you please)
  3. Chop asparagus in half, then the stalks in half again
  4. In a bowl, mix together the parmesan, almond meal, semolina, rosemary, garlic, salt and pepper
  5. In a separate bowl whisk the 2 eggs
  6. Start by dipping each chip into the egg mixture, then into the dry mixture
  7. Line the chips up on the baking try (make sure they are not touching one another)
  8. Bake for 10 minutes. Then flip. and bake for another 10 minutes (or until golden in colour)
  9. Serve on a nice platter with a dipping sauce of your choice (I used my pesto aioli)
  10. Enjoy!




Hot Tips & Conclusion


Whilst best served hot, I've also enjoyed storing these in the cupboard and snacking on them throughout the day. As far as snacks go, they're quite healthy and should get you through to lunch or dinner.


As always, if you end up making this recipe, then please let me know it goes by sending me an email or getting in touch with me via my socials.


If you enjoyed this green veggie chips recipe, then check out my recipe for kale chips. They have a good 'crunch factor' and a really unique taste. They're better than they sound, so give them a whirl.