Veggie Chips

  • recipe photo
  • For a consistent, thin shape, use a vegetable peeler when making these delicious, crunchy snacks.

Do away with potato chips and try these light,
colorful crisps instead.


  • 2 large carrots
  • 2 large zucchinis
  • Vegetable oil for frying
  • Salt to taste


  • Peel carrots and zucchinis. Once peeled, use peeler to peel away long strips of each vegetable.

  • Pour vegetable oil in a large saucepan. Heat to medium heat (about 375°).

  • Add a few vegetable strips at a time to the oil and fry until lightly crisp, about 1 to 2 minutes.

  • Remove vegetable strips and place on a paper towel to remove excess oil.

  • Sprinkle with salt to taste. Serve immediately.