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 satisfying crunch with these homemade crispy baked vegetable chips that combine the natural sweetness of roasted sweet potato and the tender bite of zucchini and kale, with a boost of protein-packed chickpeas. Finished with a light drizzle of olive oil and a sprinkle of sea salt, this dish is paired with a cool, creamy nonfat Greek yogurt dip for an extra protein kick, making it a wholesome, balanced meal that delights your taste buds.

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NUTRITION

543kcal
Protein
32.9g
Fat
10.1g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained and rinsed)

1 medium Sweet Potato (thinly sliced)

1 medium Zucchini (thinly sliced)

2 cups Kale (torn into bite-sized pieces)

1/3 tbsp Olive Oil (for drizzling)

Sea Salt (to taste)

1/2 cup Nonfat Greek Yogurt (for dipping)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Thinly slice the sweet potato and zucchini into uniform rounds to ensure even crisping. Rinse and thoroughly dry the kale leaves.

  • 3

    In a large bowl, combine the chickpeas, sweet potato slices, zucchini slices, and kale. Drizzle with 1/3 tbsp olive oil and sprinkle with sea salt. Toss gently until all pieces are lightly coated.

  • 4

    Spread the mixture evenly on the prepared baking sheet in a single layer, ensuring the vegetables do not overlap.

  • 5

    Bake in the preheated oven for about 20-25 minutes. Check periodically and toss gently halfway through to promote even crisping. The chips should be golden and crispy when done.

  • 6

    Meanwhile, portion the nonfat Greek yogurt into a small serving bowl for a protein-packed dipping accompaniment.

  • 7

    Allow the vegetable chips to cool slightly before serving with the Greek yogurt dip on the side. Enjoy immediately for optimal crunch.

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 satisfying crunch with these homemade crispy baked vegetable chips that combine the natural sweetness of roasted sweet potato and the tender bite of zucchini and kale, with a boost of protein-packed chickpeas. Finished with a light drizzle of olive oil and a sprinkle of sea salt, this dish is paired with a cool, creamy nonfat Greek yogurt dip for an extra protein kick, making it a wholesome, balanced meal that delights your taste buds.

NUTRITION

543kcal
Protein
32.9g
Fat
10.1g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained and rinsed)

1 medium Sweet Potato (thinly sliced)

1 medium Zucchini (thinly sliced)

2 cups Kale (torn into bite-sized pieces)

1/3 tbsp Olive Oil (for drizzling)

Sea Salt (to taste)

1/2 cup Nonfat Greek Yogurt (for dipping)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Thinly slice the sweet potato and zucchini into uniform rounds to ensure even crisping. Rinse and thoroughly dry the kale leaves.

  • 3

    In a large bowl, combine the chickpeas, sweet potato slices, zucchini slices, and kale. Drizzle with 1/3 tbsp olive oil and sprinkle with sea salt. Toss gently until all pieces are lightly coated.

  • 4

    Spread the mixture evenly on the prepared baking sheet in a single layer, ensuring the vegetables do not overlap.

  • 5

    Bake in the preheated oven for about 20-25 minutes. Check periodically and toss gently halfway through to promote even crisping. The chips should be golden and crispy when done.

  • 6

    Meanwhile, portion the nonfat Greek yogurt into a small serving bowl for a protein-packed dipping accompaniment.

  • 7

    Allow the vegetable chips to cool slightly before serving with the Greek yogurt dip on the side. Enjoy immediately for optimal crunch.