Crispy Baked Vegetable Chips with Sea Salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Vegetable Chips with Sea Salt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Vegetable Chips with Sea Salt

Enjoy a vibrant, crunchy assortment of homemade vegetable chips featuring kale, zucchini, and beet slices, elevated with roasted chickpeas and edamame for an extra protein boost. Finished with a delicate drizzle of olive oil and a sprinkle of sea salt, this dish delivers satisfying crunch and a harmonious balance of flavors perfect for a light yet nourishing meal.

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NUTRITION

543kcal
Protein
34.3g
Fat
14.8g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup Kale (67g)

1 small Zucchini (118g)

1 small Beet (82g)

1 cup Chickpeas, drained (164g)

2/3 cup Shelled Edamame (100g)

1 tsp Extra Virgin Olive Oil (4.5g)

Sea Salt, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

  • 2

    Thoroughly rinse the kale, zucchini, and beet. Tear the kale into bite-sized pieces, slice the zucchini and beet into thin rounds for even crisping.

  • 3

    In a large bowl, gently toss the kale, zucchini, beet slices, chickpeas, and shelled edamame with 1 teaspoon of extra virgin olive oil and a light sprinkle of sea salt, ensuring everything is evenly coated.

  • 4

    Spread the vegetable mixture in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper crisping.

  • 5

    Bake for 20-25 minutes, checking halfway through. Toss the ingredients gently to promote even browning. The chips should become crispy without burning.

  • 6

    Once crisped to your liking, remove from the oven and allow the mixture to cool slightly before serving.

Crispy Baked Vegetable Chips with Sea Salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Vegetable Chips with Sea Salt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Vegetable Chips with Sea Salt

Enjoy a vibrant, crunchy assortment of homemade vegetable chips featuring kale, zucchini, and beet slices, elevated with roasted chickpeas and edamame for an extra protein boost. Finished with a delicate drizzle of olive oil and a sprinkle of sea salt, this dish delivers satisfying crunch and a harmonious balance of flavors perfect for a light yet nourishing meal.

NUTRITION

543kcal
Protein
34.3g
Fat
14.8g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup Kale (67g)

1 small Zucchini (118g)

1 small Beet (82g)

1 cup Chickpeas, drained (164g)

2/3 cup Shelled Edamame (100g)

1 tsp Extra Virgin Olive Oil (4.5g)

Sea Salt, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

  • 2

    Thoroughly rinse the kale, zucchini, and beet. Tear the kale into bite-sized pieces, slice the zucchini and beet into thin rounds for even crisping.

  • 3

    In a large bowl, gently toss the kale, zucchini, beet slices, chickpeas, and shelled edamame with 1 teaspoon of extra virgin olive oil and a light sprinkle of sea salt, ensuring everything is evenly coated.

  • 4

    Spread the vegetable mixture in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper crisping.

  • 5

    Bake for 20-25 minutes, checking halfway through. Toss the ingredients gently to promote even browning. The chips should become crispy without burning.

  • 6

    Once crisped to your liking, remove from the oven and allow the mixture to cool slightly before serving.