Best Baked Vegetable Sticks Recipes
HOMEMADE VEGGIE CHIPS (NO OIL!)
These veggie chips are a Crunchy, crispy and a guilt-free snack that takes just 20 minutes to make! Low in calories and fat, and so much better than store bought!
Provided by Arman
Categories Snack
Time 15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C/400F.
- Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.
- Spread out on a baking pan lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.
- Remove from the oven and allow to cool for a few minutes before eating.
Nutrition Facts : ServingSize 1 serving, Calories 99 kcal, Carbohydrate 22 g, Protein 3 g, Fat 1 g, Sodium 96 mg, Fiber 5 g
BAKED VEGGIE CHIPS
Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BAKED VEGETABLE STICKS
Zucchini, yellow squash and eggplant sticks that are lightly coated with seasoned breadcrumbs and then baked. I serve this either as a vegetable or as an appetizer with marinara sauce
Provided by Sandyg61
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees.
- Spray a cookie sheet with non-stick spray.
- Cut the vegetables in half lengthwise and then cut each section in half crosswise.
- Cut the quaters into long strips 1/4 inch thick.
- Toss the vegetables with the olive oil.
- Mix all ofthe dry ingredients in a large bowl.
- Add a handfull of vegetables to the breadcumbs and coat with crumbs.
- Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
- Repeat until all of the vegetables are done.
- Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
- Coating should be crisp and vegetables tender.
NAT'S OVEN BAKED ZUCCHINI STICKS
Make and share this Nat's Oven Baked Zucchini Sticks recipe from Food.com.
Provided by Nat Da Brat
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 F.
- Spray large baking sheet with oil cooking spray.
- Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
- Toss zucchini in a bowl with the olive oil.
- Mix dry ingredients in a plastic bag.
- Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
- Bake 20 minutes.
- Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
- Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
Nutrition Facts : Calories 84.4, Fat 5.7, SaturatedFat 1.7, Cholesterol 5.5, Sodium 253.1, Carbohydrate 5.5, Fiber 1.7, Sugar 3.8, Protein 4.3
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