Craving a crispy snack without the guilt? These microwave veggie chips deliver crunch without deep-frying, slashing calories by up to 70% compared to store-bought versions. Plus, they’re ready in under 10 minutes—no oven preheating or oil splatters!
Nutritional yeast adds a cheesy, umami punch that makes kale, zucchini, or beet slices utterly addictive. It’s like nature’s Doritos, but with fiber, B vitamins, and zero regret.
We’ll show you how to turn everyday veggies into crispy delights using just your microwave and three key ingredients.
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Anyday Recipe: Microwave Veggie Chips with Nutritional Yeast
Course: SnackCuisine: American4
10
minutes5
minutes100
kcal15
minutesSkip the store-bought chips and make your own healthy veggie chips right in the microwave. Using simple ingredients like fresh vegetables and nutritional yeast, this easy recipe allows you to satisfy your snack cravings without the added preservatives and unhealthy fats. Ideal for a quick snack or a party appetizer, they are crunchy, flavorful, and full of nutrients.
Ingredients
of thinly sliced vegetables (like kale
zucchini
or sweet potatoes)
of olive oil
of nutritional yeast
of garlic powder optional
of salt
your choice of other seasoning . like paprika or cayenne pepper
Directions
- Start by washing and thinly slicing your chosen vegetables, ensuring they are uniform in size for even cooking.
- In a mixing bowl, toss the vegetable slices with olive oil, nutritional yeast, garlic powder, salt, and any additional seasonings, coating them evenly.
- Place the seasoned veggie slices in a single layer on a microwave-safe plate lined with parchment paper.
- Microwave the plate on high for 3-5 minutes, checking every minute for doneness.
- When the chips are crispy and slightly browned, remove them from the microwave and let them cool for a minute.
- Enjoy your crunchy veggie chips as a healthy snack or a party treat..
Notes
- Feel free to experiment with different vegetables such as carrots, beets, or even apple slices for a sweet twist. Adjust the cooking time depending on your microwave's wattage and the thickness of the slices. Store any leftover chips in an airtight container to maintain their crunchiness. These veggie chips are a fantastic way to incorporate more vegetables into your diet without compromising on taste!
What is Nutritional Yeast?
Nutritional yeast (nicknamed “nooch”) is deactivated Saccharomyces cerevisiae yeast grown on molasses. We use the flaky yellow powder as a vegan cheese substitute because it’s savory, slightly nutty, and packed with B vitamins. My sister Candice calls it “fairy dust for salads” after she sneaked it into our picnic potato salad—zero complaints!
Role in Microwave Recipes
In microwave veggie chips, nutritional yeast acts as a flavor amplifier and moisture regulator. Its low water content prevents sogginess while crisping. Unlike liquid cheese sauces that turn rubbery under microwaves, nooch sticks to veggie slices without sabotaging crunch. Bonus: it’s naturally gluten-free!
What Do Microwave Veggie Chips Taste Like?
Imagine kale chips meeting Parmesan crisps in a light, airy texture. The nutritional yeast adds a umami depth that makes zucchini taste bolder than its watery reputation. My aunt Clarice once mistook my beet chips for store-bought BBQ crisps—true story! A quick microwave trick can elevate these vegetables even further, enhancing their flavors to restaurant-quality levels. With just a few minutes of cooking, expect crispier and more flavorful results that impress any palate.
Flavor Profile and Texture
These chips balance earthy veggie notes (hello, sweet potatoes) with nooch’s savory kick. Microwaving at 800W for 2-4 minutes per batch creates a delicate crispness—less oily than fried chips but equally snackable. Pro tip: underdone chips taste grassy, while overcooked ones get bitter. For a quick and healthy snack, try making 2-minute microwave sweet potato chips with no oil. They provide the same satisfying crunch without the extra calories!
Ready to raid your veggie drawer? Let’s break down the ingredients and tools you’ll need…
Ingredients for Microwave Veggie Chips With Nutritional Yeast
Grab these staples from your kitchen or local market. We’re keeping it simple with a veggie trio that crisps beautifully: kale, zucchini, and sweet potatoes. But your radishes or beets can join the party too! For an even quicker snack, consider making crunchy veggie chips in the microwave. This method allows you to enjoy a healthy treat without the wait of traditional baking.
Essential Ingredients and Substitutes
- 2 cups thinly sliced veggies (kale leaves, 1/16″ zucchini rounds, or mandoline-sliced sweet potatoes)
- 1 tbsp olive oil (sub melted coconut oil for tropical vibes)
- 2 tbsp nutritional yeast (sub 1 tbsp Parmesan if not vegan)
- 1/4 tsp sea salt (smoked salt adds campfire flair)
My neighbor once swapped kale with cabbage—crispy but… let’s just say it’s an acquired taste. Stick with low-moisture veggies for best results. Speaking of cabbage, microwaving it can be a quick and easy way to enjoy this nutritional powerhouse. Preparing microwave cabbage allows you to retain its vibrant color and crunch while saving time in the kitchen.
Microwave-safe Tools
- Microwave-safe plate (ceramic or glass—no metal edges!)
- Parchment paper (prevents sticking without oil overload)
- Mandoline or sharp knife (I use a $15 handheld mandoline—watch those fingertips!)
Also See: Easy Anyday Microwave Cornbread Recipe (No Oven!)
How to Make Microwave Veggie Chips With Nutritional Yeast
Let’s transform those raw slices into golden crisps. I’ve burned enough batches to perfect this method—your turn to benefit! For a snack that’s just as satisfying, try making anyday hack microwave veggie chips parmesan crisps. They offer a quick and delicious way to enjoy healthy snacking without all the fuss.
Prepping and Slicing Vegetables
- Wash and dry veggies thoroughly. Kale must be bone-dry—pat with paper towels like you’re tucking it into bed.
- Slice zucchini/sweet potatoes into 1/16” thick rounds. Uneven slices = half burnt, half soggy chips. No thanks!
Microwaving Techniques and Timing
- Line a microwave-safe plate with parchment. Arrange veggies in a single layer—no overlapping!
- Microwave on high (800-1000W) for 2 minutes. Flip chips, rotate plate, and nuke another 1-3 minutes until edges curl.
My first batch vanished in 30 seconds—teenage brothers are ruthless snack bandits. Now I make triple portions! When it comes to quick meals, microwave snacks are a surefire hit with kids. From cheesy delights to sweet treats, there are plenty of options that kids will be excited to try making themselves.
Seasoning With Nutritional Yeast
- Let chips cool 1 minute—they crisp further as they rest.
- Sprinkle immediately with nutritional yeast. Hot chips = nooch adhesion magic!
Pro tip: Adding nooch before microwaving makes it bitter. Learned that the hard way during my “cheesy kale catastrophe” phase. When it comes to using the microwave, getting the right approach for your ingredients is crucial. After all, many people often microwave foods incorrectly, leading to disappointing results.
Also See: 2-minute Microwave Egg Fried Rice – No Stove Needed!
Tips for Perfect Microwave Veggie Chips
These tweaks salvage even questionable veggie drawer residents. Yes, that lone carrot deserves a crispy afterlife. One quick and easy way to enjoy those carrots is by making a simple microwave carrots recipe. It allows for a flavorful side dish in just minutes, perfect for enhancing meals with minimal effort.
Adjusting Microwave Power Levels
- 700W or lower? Add 30-45 seconds per round. Peek through the window—watch for browning.
- 1200W powerhouse? Start with 90 seconds. Microwaves vary more than British weather!
Achieving Even Crispiness
- Blot sliced veggies with paper towels. Extra moisture = steamed sadness.
- Space slices 1/4” apart. Crowding causes cold spots—rotate plate mid-cook if needed.
Up next: how to keep these crispy gems fresh longer (spoiler: airtight jars beat humid kitchens!).
How to Store Homemade Veggie Chips
We’ve all been there – you spend 8 minutes microwaving kale into crisp perfection, only to find limp chips hours later. Storage is key to maintaining that satisfying crunch. For an even quicker solution, consider making crispy kale chips in the microwave. This method not only saves time but also ensures that you enjoy perfectly crunchy snacks whenever you crave them. Here’s how we keep ours snack-ready for days.
Preserving Freshness and Crunch
Transfer cooled chips to an airtight glass container with a silica gel packet (those little “do not eat” pouches from seaweed snacks work). The gel absorbs residual moisture without direct contact. No silica? Layer chips between paper towels – they’ll wick away humidity like a veggie dehumidifier, especially in humid kitchens. No one wants soggy chips, especially those made for Anyday Recipe’s microwave veggie chips with nutritional yeast.
Store at room temperature up to 3 days. Avoid refrigerating – the chill softens them faster than ice cream melts in July. For longer storage (up to 2 weeks), freeze in a single layer on parchment-lined trays before bagging. When it’s time to enjoy them again, reheating veggie chips can often restore some of that much-desired crunch. Re-crisp frozen chips in the microwave for 30 seconds.
Recipe Variations for Microwave Veggie Chips
Once you’ve mastered the basics, play with flavors! My college roommate once made mustard-powder beet chips that tasted like a hot dog stand. We don’t recommend that combo, but these swaps do work:
Alternative Vegetables and Seasonings
- Daikon radish: Slice 1/8” thick, sprinkle with curry powder + nooch. Crispier than potato chips!
- Jicama: 1/16” slices with chili-lime seasoning. Sweet meets heat in 4 microwave minutes.
- Collard greens: Remove stems, coat with smoked paprika + nutritional yeast. Southern-style crunch without the fryer.
For seasoning swaps, try black garlic powder (umami bomb) or citrus zest (brightens root veggies). Avoid liquid sauces – they steam instead of crisp. My golden rule: dry seasonings only!
Even with perfect storage and creative flavors, mishaps happen. Let’s troubleshoot those chip catastrophes before your next batch. If you’ve ever found yourself with stale chips, there’s a simple solution to bring them back to life. A genius trick can revive stale chips in just 30 seconds, making them crispy and enjoyable again.
Now It’s Your Turn to Crunch!
We’ve covered everything from slicing tricks to that cheesy nutritional yeast sprinkle. Your microwave is about to become the MVP of snack time. Thin slices, even spacing, and 30-second checks are your golden rules.
Did your zucchini chips turn out paper-thin and crisp? Maybe you discovered the perfect sweet potato thickness? We’d love to hear your crispy victories (or even the soggy fails – we’ve all been there). Grab those veggies and let the microwaving begin!
