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 and crunchy medley of thinly sliced vegetables baked to perfection and lightly seasoned with sea salt, paired with a creamy, protein-packed Greek yogurt dip accented with a hint of lemon and garlic. This dish offers a satisfying blend of textures and flavors, making it a refreshing option for any meal of the day.

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NUTRITION

449kcal
Protein
36.7g
Fat
10.6g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Kale (67g)

1 medium Sweet Potato (114g)

1 small Beet (80g)

1 medium Carrot (61g)

1 cup Non-Fat Plain Greek Yogurt (245g)

2 tablespoons Hemp Seeds (20g)

1 tablespoon Lemon Juice (15g)

0.5 teaspoon Garlic Powder (approx. 2.8g)

3 pinches Sea Salt

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PREPARATION

  • 1

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

  • 2

    Wash the kale, sweet potato, beet, and carrot thoroughly. Dry them well before slicing.

  • 3

    Thinly slice the sweet potato, beet, and carrot using a mandoline or sharp knife. Tear the kale into bite-sized pieces, removing tough stems.

  • 4

    Arrange all the vegetable slices and kale evenly on the baking sheet. Lightly spray or brush with a minimal amount of olive oil if desired (optional) to enhance crispiness.

  • 5

    Sprinkle a few pinches of sea salt and garlic powder evenly over the vegetables.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping the vegetables halfway through, until the chips are crisp but not burnt. Keep an eye on them as thinner slices may crisp faster.

  • 7

    While the chips are baking, prepare the Greek yogurt dip. In a bowl, combine the Greek yogurt, lemon juice, and hemp seeds. Stir well, and add a pinch of sea salt to taste.

  • 8

    Once the vegetable chips are crisped to perfection, remove them from the oven and let them cool slightly.

  • 9

    Serve your crispy baked vegetable chips with the protein-rich Greek yogurt dip on the side. Enjoy as a refreshing, light meal or snack!

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 and crunchy medley of thinly sliced vegetables baked to perfection and lightly seasoned with sea salt, paired with a creamy, protein-packed Greek yogurt dip accented with a hint of lemon and garlic. This dish offers a satisfying blend of textures and flavors, making it a refreshing option for any meal of the day.

NUTRITION

449kcal
Protein
36.7g
Fat
10.6g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Kale (67g)

1 medium Sweet Potato (114g)

1 small Beet (80g)

1 medium Carrot (61g)

1 cup Non-Fat Plain Greek Yogurt (245g)

2 tablespoons Hemp Seeds (20g)

1 tablespoon Lemon Juice (15g)

0.5 teaspoon Garlic Powder (approx. 2.8g)

3 pinches Sea Salt

PREPARATION

  • 1

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

  • 2

    Wash the kale, sweet potato, beet, and carrot thoroughly. Dry them well before slicing.

  • 3

    Thinly slice the sweet potato, beet, and carrot using a mandoline or sharp knife. Tear the kale into bite-sized pieces, removing tough stems.

  • 4

    Arrange all the vegetable slices and kale evenly on the baking sheet. Lightly spray or brush with a minimal amount of olive oil if desired (optional) to enhance crispiness.

  • 5

    Sprinkle a few pinches of sea salt and garlic powder evenly over the vegetables.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping the vegetables halfway through, until the chips are crisp but not burnt. Keep an eye on them as thinner slices may crisp faster.

  • 7

    While the chips are baking, prepare the Greek yogurt dip. In a bowl, combine the Greek yogurt, lemon juice, and hemp seeds. Stir well, and add a pinch of sea salt to taste.

  • 8

    Once the vegetable chips are crisped to perfection, remove them from the oven and let them cool slightly.

  • 9

    Serve your crispy baked vegetable chips with the protein-rich Greek yogurt dip on the side. Enjoy as a refreshing, light meal or snack!