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### Instructions:
1. **Thinly slice your veggies**
Use a mandoline slicer or a sharp knife to get paper-thin, even slices. This ensures they cook uniformly and get crispy without oil.
2. **Soak the slices**
Place the slices in a bowl of cold water for 15–30 minutes to remove excess starch. This step is key to that perfect crunch.
3. **Dry thoroughly**
Pat the slices dry with a clean towel or paper towel. The drier they are, the crispier they’ll get.
4. **Season generously**
Sprinkle with salt and your favorite spices or herbs. No oil needed — the natural starch will help the seasonings stick.
5. **Air-Fry or Bake**
* **Air Fryer:** Spread slices in a single layer and cook at 350°F (175°C) for 10–15 minutes, shaking halfway through.
* **Oven:** Place on a parchment-lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping once, until golden and crisp.
6. **Cool before eating**
Let them sit for a few minutes to crisp up even more after cooking.
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### Flavor Ideas
* **Salt & Vinegar:** Soak slices in vinegar for 5 minutes before baking, then salt after.
* **BBQ Style:** Use a blend of paprika, garlic powder, and a pinch of sugar.
* **Spicy Kick:** Add cayenne or chili powder to taste.
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### Final Thoughts
With this simple trick, you can enjoy crispy, delicious chips — guilt-free and oil-free. It’s a game-changer for clean eaters, dieters, and anyone who loves a good crunch. Whether you’re snacking solo, packing a lunchbox, or entertaining guests, these chips are sure to impress.
So ditch the fryer and try the oven or air fryer method. Once you taste the difference, you’ll never go back.
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Would you like a version of this recipe for specific veggies (like kale, beet, or sweet potato chips)? I can tailor it further!
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