8 Homemade Veggie Chips & Dips

1. Apple Chips
Ingredients
for 1 serving 

2 apples
non-stick spray, or oil
1 teaspoon cinnamon

Preparation

1. Preheat oven to 350˚F (180˚C).
2. Cut apples into ⅛ inch (3 mm) to ¼-inch (6 mm) slices.
3. Arrange slices on a baking sheet.
4. Spray apples with nonstick spray or brush with oil. Then sprinkle apples with cinnamon.
5. Bake for 30 minutes, flipping halfway.
6. Let cool.
7. Enjoy!

2. Kale Chips
Ingredients
for 1 serving 

1 bunch kale
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika

Preparation

1. Preheat oven to 350˚F (180˚C).
2. Remove the kale leaves from the thick stems, and tear into bite-size pieces.
3. In a medium bowl, top kale with olive oil. Mix seasonings and add to the kale. Toss until fully coated.
4. Arrange seasoned kale on a baking sheet.
5. Bake for 10-15 minutes, until the edges are brown, but not burnt.
6. Allow to cool to room temperature.
7. Enjoy!

3. Zucchini Chips
Ingredients
for 1 serving 

1 large zucchini
2 tablespoons olive oil
¼ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder

Preparation

1. Preheat oven to 400˚F (200˚C).
2. Cut zucchini into ⅛ inch (3 mm) to ¼ inch (6 mm) slices.
3. Arrange slices on a nonstick baking sheet. Don’t overlap the zucchini, or they won’t dry out properly.
4. Brush slices with olive oil, then season with salt, pepper, and garlic powder. Flip slices over and repeat.
5. Bake for 25-35 minutes, flipping halfway.
6. Allow slices to cool to room temperature. Slices will continue to get crispier as they cool.
7. Enjoy!

4. Sweet Potato Chips
Ingredients
for 1 serving 

1 large sweet potato, or large yam
4 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried thyme

Preparation

1. Preheat oven to 400˚F (200˚C).
2. Cut sweet potato into ⅛ inch (3 mm) to ¼ inch (6 mm) slices.
3. In a medium bowl, toss slices with olive oil until fully coated.
4. Add seasonings and toss until fully coated.
5. Arrange slices on a baking sheet.
6. Bake for 25 - 35 minutes, flipping halfway.
7. Allow slices to cool to room temperature.
8. Enjoy!

5. Vegan Spinach And Artichoke Dip
Ingredients
for 8 servings 

2 tablespoons oil
3 cloves garlic, minced
⅔ cup fresh baby spinach
14 oz soft tofu, 1 package, drained
½ cup nutritional yeast
1 lemon, juiced
3 teaspoons onion powder
1 teaspoon dried basil
1 ½ teaspoons salt
½ teaspoon pepper
14 oz artichoke heart, drained

Preparation

1. Preheat oven to 350°F (180°C).
2. Heat oil in a pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently.
3. Reduce heat to medium-low heat and add spinach. Cook until spinach is wilted.
4. Add tofu, nutritional yeast, lemon juice, basil, salt, and pepper to a blender or food processor. Pulse until smooth.
5. Add artichokes and spinach mixture, and pulse until well-incorporated.
6. Transfer to greased baking dish and bake for 30 minutes.
7. Remove from the oven and serve with chips, crackers, or bread slices.
8. Enjoy!

6. Vegan Tzatziki
Ingredients
for 4 servings 

12 oz coconut yogurt
1 lemon, juiced
1 tablespoon white wine vinegar
1 teaspoon salt
¼ teaspoon pepper
2 cloves garlic, chopped
2 tablespoons olive oil
1 cucumber, grated
1 tablespoon fresh dill, chopped

Preparation

1. In a blender or food processor, combine coconut yogurt, lemon juice, vinegar, salt, and pepper. When creamy, add chopped garlic and oil. Blend again.
2. Seed and grate cucumber and wrap in towel.
3. Squeeze excess water out of cucumber.
4. Add cucumber to coconut yogurt dip, and stir to blend.
5. Cover and chill 2-3 hours.
6. Garnish with dill.
7. Serve with chips, crackers, or veggies.
8. Enjoy!

7. Vegan Buffalo Chickpea Dip
Ingredients
for 8 servings 

15 oz cannellini bean, 1 can, drained and rinsed
1 cup raw cashew
¾ cup hot sauce
½ cup non-dairy milk
½ lemon, juiced
1 tablespoon nutritional yeast
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
15 oz chickpea, 1 can, drained and rinsed
1 cup shredded vegan cheddar cheese
fresh scallion, for garnish
fresh parsley, for garnish

Preparation

1. Preheat oven to 375°F (190°C).
2. In a food processor, add cashews and beans. Process until smooth.
3. Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth.
4. Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.
5. Cover with foil and bake for 30 minutes.
6. Garnish with scallions or parsley, if desired.
7. Serve with pita chips or crackers.
8. Enjoy!

8. Vegan Ranch Dip
Ingredients
for 6 servings 

1 ½ cups vegan mayo
3 tablespoons unsweetened non-dairy milk
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
2 teaspoons fresh parsley, chopped
1 teaspoon fresh dill, chopped

Preparation

1. Place mayo, milk, garlic powder, onion powder, salt, pepper, paprika, apple cider vinegar, and lemon juice in a blender or food processor. Blend or pulse until smooth and creamy.
2. Add parsley and dill and pulse together until well-blended.
3. Transfer to a small bowl or serving container and place in refrigerator until ready to serve.
4. Garnish with more dill and parsley, if desired.
5. Serve with veggies.
6. Enjoy!