Vegetable Chips | No Deep Fryer Required

Gluten-free | sugar-free | Fat-free | Diabetes diet | Low carb 

Makes: 1 large bowl of chips
Cuisine: Healthy Treats 
Course: Snack
Difficulty: Easy
Prep time: varies
Cook time: Varies 

Super duper healthy vegetable chips make for the perfect snack food. These veggie chips have no added fats or oils, are gluten and sugar-free, and are ideal for a guilt-free treat.

My recipe is devoid of anything unhealthy. Nibble down on a crunchy mushroom, bring Brussels sprouts to life and enjoy cinnamon-spiced pumpkin, all with a delightful crunch.

Hints, Tips & Tricks

I used a Benriner Japanese mandoline slicer to evenly and thinly slice my vegetables. If you have a sharp knife (and slicing skills like this guy), then feel free to cut your veggies by hand, but remember, a mandoline is the best way to achieve even slices for a better crunch.  

You’ll also need an air fryer to achieve good crispness - I used my handy Kmart Air Fryer. Unfortunately, an oven won’t cut it for this recipe.   

Below I give you the ingredients list and method for four different types of chips. Feel free to create them all or one at a time. I like to mix the chips in the same bowl for a vegetable medley. 

Remember, as these aren’t deep-fried, you will need to enjoy them right away as the crunch won’t last!  

RECIPE

Ingredients

Eggplant chips

• 1 medium eggplant, sliced in half
• ¼ tsp nutmeg
• ½ tsp ground Himalayan salt

Mushroom chips

• 200 g (7 oz) button mushrooms
• ¼ tsp porcini powder (optional)
• ¼ tsp ground Himalayan salt

Brussel sprout chips 

• 250 g (8.8 oz) Brussels sprouts, hard base sliced off + outer leaves removed and discarded
• ½ tsp garlic powder
• ½ tsp ground Himalayan salt

Pumpkin or squash chips

• 200 g (7 oz) piece of pumpkin, skin + seeds removed + discarded
• ¼ tsp cinnamon
• ¼ tsp mixed spice
• ¼ tsp ground Himalayan salt

Method

Eggplant chips: 

1. Slice the eggplant half rounds thinly on the mandoline and place them into a bowl. Sprinkle with nutmeg and salt and mix with your fingers to evenly distribute the seasoning. 
2. Preheat the air fryer for 2 minutes on 160c (320f) and add the slices to the basket. Depending on the size of your air fryer, you may need to cook the chips in batches. Cook for 10-12 minutes until crisp, tossing the chips every couple of minutes. 

Mushroom chips: 

1. Slice the mushrooms a little thicker than the other chips using the mandoline and place the slices into a bowl. Sprinkle with porcini powder (if using) and salt and mix with your fingers to evenly distribute the seasoning. 
2. Preheat the air fryer for 2 minutes on 160c (320f) and add the slices to the basket. Depending on the size of your air fryer, you may need to cook the chips in batches. Cook for 10-12 minutes until crisp, tossing the chips every couple of minutes. 

Brussels sprout chips:  

1. Pull the leaves from the sprouts, getting off as many as you can. Using a small knife, continue to cut off the stem to help you remove as many leaves as possible. Place the leaves into a bowl, sprinkle with garlic powder and salt, and toss with your fingers to evenly distribute the seasonings. 
2. Preheat the air fryer for 2 minutes on 160c (320f) and add the slices to the basket. Depending on the size of your air fryer, you may need to cook the chips in batches. Cook for 8-10 minutes until crisp, tossing the chips every couple of minutes. 

Pumpkin or squash chips: 

1. Slice the pumpkin thinly on the mandoline and place it into a bowl. Sprinkle with cinnamon, mixed spice and salt and mix with your fingers to evenly distribute the seasoning. 
2. Preheat the air fryer for 2 minutes on 160c (320f) and add the slices to the basket. Depending on the size of your air fryer, you may need to cook the chips in batches. Cook for 15-18 minutes until crisp, tossing the chips every couple of minutes. 
3. You can choose to eat these separately or mix them in a large bowl for sharing. 

Eat immediately or soon after cooking for optimum crispness.