Herbed Veggie Crisps


By Amanda Fisher

These crisps are great alone, but today I have paired them with my favorite white bean dip.  I love this dip because it’s packed with protein.  You can pack these as a mid-afternoon work snack or even take it a step further and sprinkle them on salads and soups.  Enjoy and happy snacking!

It’s Sunday afternoon and I am headed out to the farmer’s market to pick up kale and my favorite root vegetables.  Sunday’s are my food prep days for the week.  I turn up the music, open the windows and lay out my recipes for the week.  This week I am making my veggie crisps.  I am often on the go so these are a great snack for those long train rides.  What I love about these crisps is that I am getting more than a serving of veggies while also satisfying my savory snack craving.  These are a great replacement for those oily chips you may crave, and with only 4 ingredients they prove to be a much healthier option than the store bought veggie crisps.


1 Bunch of Kale

1 Butternut Squash

4 Carrots

1 Parsnip

5 Beets

6 Fingerling Potatoes (multi-colored)

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoons Herbes De Provence (blended herbs)1 Tablespoon Horseradish Mustard

½ Teaspoon Paprika

¼ Teaspoon Cayenne Pepper

¼ cup Grated Parmesan Cheese

Non stick spray



White Bean Dip

1 Can (15oz) White Beans

1 Jar (6.5oz) Artichoke Hearts

2 Tablespoons Extra Virgin Olive Oil

½ Tablespoon Fresh Rosemary

2 Tablespoons Sour Cream

Directions for White Bean Dip: Blend all items and enjoy! Super easy & super tasty.


Directions for Herbed Veggie Crisps007

Preheat oven to 375 degrees.  While oven is preheating, give all vegetables a good wash and dry.  Set aside and make the dip.  I like to make the dip first so I can eat the crisps while they are nice and warm!  Drain the liquid from the beans and artichoke hearts.  In a food processor, pour in beans, artichoke hearts, EVOO and rosemary.  Using the puree button on the processor, blend until all ingredients are incorporated. You will need to stop a couple of times in between, using a rubber spatula to scrape down the sides.  Once incorporated, place two tablespoons of sour cream and use the pulse button to fully incorporate.  This dip can be as creamy or chunky as you like it, so puree time will depend on your taste.  Salt and pepper to your desire.

009Using a mandolin slicer, or very sharp knife, carefully slice all vegetables to a thickness of about 3cm.  The proper thickness is imperative to the crispy and crunchy outcome.  For the kale, you can chop in to 1 inch segments.   Lay veggies out on a paper towel and pat dry.  Once dry, pour all veggies into a large mixing bowl.  In a separate mixing bowl, wisk the EVOO, mustard and herbs together.  Pour mixture over veggies, using your hands to toss and coat all veggies.

Spray baking sheet with non-stick spray and lay veggies on sheet.  It’s okay if some of them overlap.  Place sheet in oven and set timer to 20 minutes.  After 20 minutes, flip veggies and place in oven for another 20 minutes.  Depending on oven, you will need to watch closely for the last 20 minutes to ensure the veggies don’t burn.  I like mine really crispy, so I leave them in the oven a little longer.  Once the crisps have reached their desired crispiness, remove from oven and place on top of stove.  This is when you salt and pepper them.  Remove from baking sheet and place in a bowl and sprinkle with parmesan cheese and serve with dip.  These can be stored in an air tight container for up to a week.  Enjoy!