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Yummy Foods

11 Mouthwatering Vegan Recipes That You Want to Check

These delectable meals from some of our favorite chefs will help you stay energized!

So you’ve decided to go vegan for January. Yay!

Your body, the environment, and the animals all appreciate it. According to the United Nations, going vegan is one of the best things you can do as an individual to combat climate change, as meat and dairy are among the worst contributors to greenhouse gas emissions, deforestation, biodiversity loss, increased water usage, and pollution of surrounding environments.

Numerous studies have also determined that a plant-based diet is beneficial to one’s health and that millions of animals are saved as a result.

Everything is fantastic. But it’s two weeks into January, the cheese is beckoning, and the well of inspiration has gone dry. We are aware of your concerns.

We’ve got you covered with these delicious vegan recipes from a new generation of women of color culinary pioneers utilizing their platforms to challenge the notion of who can be a vegan, whether it’s for the animals, the earth, or your health.

Listen, I adore sandwiches, especially those with meat (see my obsession with the iconic Bacon, Egg, and Cheese). But there’s something wonderful and refreshing about a sandwich that’s wholly stuffed with vegetables. This, my friends, is the ultimate vegetable sandwich. Nine different vegetables are placed together in harmony between two slices of bread (well, technically seven because avocados and tomatoes are fruit, but you get what I mean). There are a few things in every veggie sandwich that I want to see, and they’re all in here:

 

1. Spread of Veggies

This gives a richness and sauciness to the dish that would usually be achieved with mayonnaise but may be achieved with plant-based ingredients. We’ve got two spreads here: a simple avocado mash and hummus. They both serve as glue, binding all of the sandwich’s components together while adding richness and texture.

Sprouts

Alfalfa sprouts are a must-have for me on veggie sandwiches for some reason. The uniquely scented, wiry tiny microgreens make a massive difference in a veggie sandwich. If you don’t care for them, don’t bother with them.

“Meaty” is a term used to describe something that is “meaty

Please excuse the pun, but I can’t think of a better way to put it. You’ll need a more robust veggie to give the sandwich some weight and protein. Mushrooms and tofu are delicious, but I chose a miso-glazed eggplant dish that will blow your mind.

This is simply a basic sandwich; you may change up the ingredients or, dare I say it, add more vegetables. It becomes utterly vegan if you replace the honey with agave or brown sugar.

 

YIELDS:

4

TIME TO PREPARE:

0 HOUR AND 29 MINUTES

TIME TO COMPLETE:

ONE HOUR AND ZERO MINUTES

 

INGREDIENTS

PICKLES IN A FEW MINUTES

1 cup sliced cucumbers

1 julienned medium carrot

1 cup vinegar made from rice

1 cup water

1 tbsp. salt (kosher)

IN THE CASE OF THE MISO EGGPLANT

1 large eggplant, cut into 12-inch slices

1 tablespoon salt (kosher)

a quarter cup miso blanco

2 tablespoons sauce de soja

2 tablespoons vinegar made from rice

1 tbsp sesame seed oil

1 tbsp. honey

TO MAKE THE SANDWICHES

two avocados

1/2 teaspoon of lime juice

Salt (Kosher)

black pepper, freshly ground

2 thickly sliced heirloom tomatoes

c. 2 arugula

2 finely sliced tiny shallots

c. 2 shoots of alfalfa

12 cup hummus

8 pieces toasted whole wheat bread

 

DIRECTIONS

PICKLES IN A FEW MINUTES

Combine cucumber and carrots in a medium mixing bowl. Combine rice vinegar, water, and salt in a large mixing bowl. Stir until all of the salt has dissolved. Refrigerate for at least 20 minutes and up to 48 hours after covering with plastic wrap.

IN THE CASE OF THE MISO EGGPLANT

Preheat oven to 425°F. Arrange eggplant slices on a cutting board and season with kosher salt on all sides. Allow for a 10-minute rest period. Meanwhile, whisk together miso, soy sauce, rice vinegar, sesame oil, and honey in a small bowl.

Using parchment paper, line a sheet tray. Dip both sides of each slice of eggplant in the miso glaze and lay them on the sheet tray so that they don’t overlap. Roast for 30 minutes until browned and delicious, rotating halfway through.

TO MAKE THE SANDWICHES

Scoop out the flesh of the avocados and combine with lime juice in a small bowl. Season with salt and pepper to taste and mash into a spread. Season the tomato slices with salt and pepper.

Start by putting 14 ounces of avocado on one slice of bread and 2 tablespoons of hummus on the other. Start with the avocado slice, then layer the vegetables in the following order: miso eggplant slices, arugula, two heirloom tomato slices, pickled cucumbers, pickled carrots, shallots, and sprouts. Serve with the other piece of bread on top, sliced in half.

 

 

2. Kabobs of Veggies

These kabobs have the ideal flavor and texture combo. Serve them with our ultimate meat-lovers veggie burger for a vegetarian backyard feast that even a carnivore won’t refuse.

YIELDS:
One Person

TIME TO PREPARE:

0 HOURS AND 30 MINUTES

TIME TO COMPLETE:

0 HOUR AND 45 MINUTES

 

INGREDIENTS

2 medium zucchini, cut into half-moons 1″ thick

1 (10-oz.) package cleaned and halved baby Bella mushrooms

1 medium red onion, peeled and sliced into wedges

2 lemons, peeled and sliced into eighths

extra-virgin olive oil, 3 tbsp.

1 grated garlic clove

1 teaspoon thyme, oregano, or rosemary, freshly chopped

a pinch of red pepper flakes, crushed

salt kosher

black pepper, freshly ground

 

DIRECTIONS

Preheat the grill to medium-high heat and soak the wooden skewers in water for 30 minutes.

Alternate the zucchini, mushrooms, onions, and lemon pieces on each skewer.

Whisk together the oil, garlic, herbs, and red pepper flakes in a small bowl, brush all over the skewers, and season with salt and pepper.

12 to 14 minutes on the grill, rotating periodically until veggies are soft and slightly browned; serve hot.

 

 

3. Salad de lentils

This highly versatile lentil salad is a meal-dream: prepper’s it’s healthful, flexible, keeps for a week, and gets better with age! Have we persuaded you yet?!

A note on lentils: there are many different kinds of lentils: black, green, yellow, red… the list goes on and on. For this salad, we want lentils that will keep their form after they’ve been cooked, so stick to brown, black (or beluga), and green lentils, and avoid yellow and red lentils.

YIELDS:
SERVINGS: 4


TIME TO PREPARE:
0 HOURS AND 15 MINUTES


TIME TO COMPLETE:
0 HOUR AND 40 MINUTES

 

INGREDIENTS


2 1/2 cup green lentils, cooked (from about 1 cup dried)
extra-virgin olive oil, 1 tbsp.
1 big sliced yellow onion
1 coarsely sliced medium carrot
salt kosher
black pepper, freshly ground
1 tsp. chopped fresh thyme
smoked paprika, 1/2 teaspoon
1/2 cup herbs, such as basil, parsley, mint, or chives, freshly chopped
walnuts, pecans, almonds, cashews, or pistachios, 1/4 cup toasted chopped
IN HONOR OF VINIAGRETTE:
extra-virgin olive oil, 2 tbsp.
2 tbsp. balsamic vinegar
1 shallot, finely minced
2 tsp mustard (dijon)
1 teaspoon of lemon zest

 

DIRECTIONS

Heat oil in a large skillet over medium heat and season with salt and pepper. Simmer occasionally turns until onions are soft and translucent, about 6 minutes. Add thyme and paprika and cook for 1 minute, or until fragrant.
Turn off the fire and create the vinaigrette: whisk together all of the vinaigrette’s ingredients and season with salt and pepper to taste.
Stir together the lentils, herbs, nuts, and dressing in a skillet with the carrots and onions, then set aside for 10 minutes to allow the lentils to absorb the dressing. Transfer to a serving bowl and serve right away.

 

 

4. Tacos made with vegan ingredients

For the entire Taco Tuesday experience, serve these vegan tacos with ice margaritas and fresh guacamole.

Please let us know how they turned out in the comments area below if you make them!

P.S. Don’t know what to do with the remaining chipotle peppers? Freeze them! They’re lovely in soups and stews or combined into mayo (or veganaise) for a spicy dip or spread!

YIELDS:
SERVINGS: 3–4


TIME TO PREPARE:
0 HOURS AND 15 MINUTES


TIME TO COMPLETE:
0 HOUR AND 40 MINUTES

 

INGREDIENTS



FILLING FOR LENTILS:
2 1/2 cup green lentils, cooked (from about 1 cup dried)
extra-virgin olive oil, 1 tbsp.
1/2 coarsely chopped yellow onion
2 minced garlic cloves
tomato paste, 3 tbsp.
1 adobo-spiced chipotle pepper
1 tsp cumin powder
1/2 teaspoon coriander powder
salt kosher
SAUCE WITH CREAMY AVOCADO:
a half avocado
1 lime’s juice
extra-virgin olive oil, 1 tbsp.
fresh cilantro leaves and delicate stalks, 1/4 cup
1 minced garlic clove
kosher salt (1/2 teaspoon)
DIRECTIONS FOR SERVING:
8 warmed corn tortillas
red onions, pickled
Cilantro leaves, to be used as a garnish

 

DIRECTIONS


To make a creamy avocado sauce, put all ingredients in a blender or food processor and puree until smooth, adding 2/3 cup cold water as needed.
To make the lentil filling, heat the oil in a large skillet over medium heat, then add the onion and sauté for 6 minutes, or until tender. Add the garlic and cook for 1 minute more.
Cook, crushing the chipotle pepper with a wooden spoon, until the tomato paste has darkened slightly, about 2 minutes. Season with salt and cumin, and coriander.
Stir in the lentils and 14 cups cold water, then cook, tossing and mashing some of the lentils occasionally, until the lentils are cooked through and partially mashed, about 5 minutes. If the skillet becomes dry, add more water a tablespoon at a time.
Assemble tacos by spooning a large spoonful of the lentil mixture, a drizzle of sauce, red onions, and jalapeno into each tortilla.

 

 

5. Shepherd’s Pie (vegan)

 

This meatless, dairy-free Shepherd’s Pie is loaded with veggies (mushrooms! celery! butternut squash!) and flavor. Parsnips may seem strange, but they’re one of the best root vegetables out there. Though, we’re sure you’ll love anything with a buttery, crispy mashed potato topping. It’s also incredibly hearty, thanks to lentils.

To make the filling, combine the following ingredients in a mixing bowl.

Then add extra flavor with tomato paste, garlic, and miso paste. Deglaze the pan with wine, scraping out all the browned, tasty pieces, and cook the lentils. To keep the filling from becoming too loose, we recommend incorporating the flour into the lentils before adding the broth.

To make the potato topping, start by chopping the potatoes into small pieces.

The procedure is similar to a typical shepherd’s pie: boil the potatoes, mash them until smooth, then stir in the butter (vegan butter for a vegan shepherd’s pie). We sauté the thyme and garlic in olive oil for this dish before combining it into the mashed potatoes with butter.

To prepare this ahead of time, follow these steps:

Make the mashed potatoes and filling ahead of time, allowing them to cool to room temperature before refrigerating and assembling before baking.

To prepare a low-carb variation, follow these steps:

To make mashed cauliflower shepherd’s pie, follow the directions in our Cauliflower Shepherd’s Pie recipe.

YIELDS:

8 PERSONAL SERVINGS

TIME TO PREPARE:

ONE HOUR AND ZERO MINUTES

TIME TO COMPLETE:

2 HOURS AND 20 MINUTES

 

INGREDIENTS

TO MAKE THE FILLING: Preheat oven to 350°F.

4 tablespoons vegetable oil (distributed)

1 pound shiitake mushrooms, ripped into large chunks

1 big sliced onion

2 finely diced celery stalks

2 parsnips, peeled and chopped into 3/4-inch chunks

1 small peeled butternut squash, cut into 1-inch chunks

6 garlic cloves, minced

1 tbsp. tomato paste (twice concentrated)

1 tablespoon miso paste

1/2 a bottle of red wine

1 cup washed dry green lentils

2 tablespoons flour

4 c. stock (vegetable)

salt kosher

black pepper, freshly ground

TO MAKE THE MASHED POTATOES: Preheat the oven to 350°F.

2 1/2 pound peeled and halved gold creamer potatoes

salt kosher

1 tablespoon extra-virgin olive oil

3 minced garlic cloves

2 fresh thyme sprigs, plus extra for garnish

vegan butter, 6 tbsp

1/4 cup parsley, roughly chopped

black pepper, freshly ground

 

DIRECTIONS

TO MAKE THE FILLING: Preheat the oven to 350°F.

Heat 2 tablespoons oil in a large heavy-bottomed pot over medium-high heat. Add mushrooms and sear until well browned, about 12 minutes. Reduce heat to medium and add remaining oil. Add onion, celery, parsnips, and butternut squash, and cook until well browned, about 12 minutes.

Simmer, often stirring, for about 2 minutes. Add in miso paste, deglaze with wine, and cook for 1 minute longer. Return the mushrooms to the pan and stir in the lentils. Sprinkle everything with flour and stir until thoroughly combined.

Cook for 1 minute more, then add the vegetable stock, season with salt and pepper, and bring to a boil for 15 minutes, or until the lentils are al dente.

MASHED POTATOES AND ASSEMBLY INSTRUCTIONS:

Preheat oven to 425°F. Cover potatoes with water and season with salt in a large pot. Bring to a boil and cook until completely soft, 15 to 18 minutes. Drain and return to pot. Mash potatoes until smooth using a potato masher.

Meanwhile, heat oil and thyme in a small saucepan over medium heat, then add garlic and sauté for 1 minute, until fragrant. Remove thyme, pour oil over potatoes, and then toss in butter until completely incorporated and creamy. Season with salt and pepper.

Spread evenly over the vegetable filling and bake until the mashed potatoes are golden and there are very little liquid visible, about 35 minutes. If wanted, broil and garnish with parsley and thyme before serving.

 

 

6. Lasagna (vegan)

This is a lasagna that you can feel good about eating.

YIELDS:

ten to twelve

TIME TO PREPARE:

0 HOURS AND 15 MINUTES

TIME TO COMPLETE:

1 HOUR AND 45 MINUTES

 

INGREDIENTS

IN SUPPORT OF THE LASAGNA

1 lasagna noodle box

1 package firm tofu (14 oz), drained

salt (kosher)

black pepper, freshly ground

1 tbsp. extra virgin olive oil

1 big sliced onion

3 minced garlic cloves

2 tsp oregano (dried), split

1 (8-oz) package sliced baby Bella mushrooms

2 frozen spinach (10 oz) packages, thawed and drained of extra liquid

TO MAKE THE WHITE SAUCE

a quarter cup of olive oil

a quarter cup of all-purpose flour

almond milk, 2 1/2 c. (or other non-dairy milk)

nutritional yeast, 2 tbsp.

a half teaspoon of garlic powder

salt (kosher)

black pepper, freshly ground

2 c. marinara sauce

3 finely sliced tomatoes

1/4 cup basil, thinly sliced, for garnish

 

DIRECTIONS

Preheat oven to 350°F. Boil lasagna noodles in a large pot of salted boiling water until al dente, then drain.

Wrap tofu in a clean kitchen cloth or paper towels and set on a large dish. Press out as much moisture as possible with a pan or heavy plate on top of tofu. Let sit for at least 30 minutes. Crumble with two forks and season with salt and pepper.

Heat oil in a large skillet over medium heat. Season onion and garlic with salt, pepper, and one teaspoon oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in frozen and drained spinach and set aside veggies.

To make the white sauce, wipe out the skillet and return it to medium heat. Add the olive oil and heat until shimmering but not smoking, then add the flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in the nut milk until smooth, then season with salt and pepper. Bring to a simmer and cook until thickened, 8 to 10 minutes.

To make the lasagna, spoon 1/4 cup marinara into an even layer in a large baking dish, then add a layer of noodles. Top with an even layer of the vegetable mixture, tofu, marinara, and white sauce, and repeat until all ingredients are used up, ending with marinara. Season with salt, pepper, and the remaining oregano.

Remove from oven and allow cool slightly before garnishing with basil and serving. Bake 35 to 40 minutes, until tomatoes are cooked, and lasagna is heated through.

 

 

7. Vegan Chili

Hearty and nutritious.

YIELDS:

6

TIME TO PREPARE:

0 HOURS AND 15 MINUTES

TIME TO COMPLETE:

1 HOUR AND 15 MINUTES

 

INGREDIENTS

1 tbsp. extra virgin olive oil

2 diced bell peppers

1 chopped yellow onion

2 celery stalks, chopped

3 garlic cloves, minced

2 tablespoons chili powder

1 tsp. paprika (smoked)

1 teaspoon cumin

1 teaspoon oregano, dry

salt (kosher)

black pepper, freshly ground

1 bottle (12 oz.) Mexican beer, such as Modelo

1 large sweet potato, peeled and cubed into 1/2″ cubes

1 can (15 oz.) black beans, rinsed and drained

1 can (15 oz) pinto beans, rinsed and drained

1 can dice fire-roasted tomatoes (28 oz)

c. 2 broth made from vegetables

AS A TOPPING

1 sliced avocado

slices of lime

scallions, thinly sliced

 

DIRECTIONS

Warm the olive oil in a big pot over medium heat. Cook for 3 to 4 minutes, or until peppers, onions, and celery are softened. Sauté the garlic, chili powder, paprika, cumin, and oregano for another 1 to 2 minutes, or until fragrant. Salt & pepper to taste.

Cook, stirring periodically until the beer has reduced by half, about 6 to 8 minutes. Combine the sweet potato, black and pinto beans, tomatoes, and vegetable broth in a large mixing bowl. Stir and bring to a boil, then reduce to low heat and cook for 30 to 35 minutes, or until slightly reduced and sweet potatoes are cooked through.

Serve with your favorite toppings.

 

 

8. Pumpkin Pie (Vegan)


Pumpkin pie is a Thanksgiving must-have for most folks. We concur! This variation, brimming with fall flavors and dolloped with ultra-silky coconut whipped cream, is every bit as excellent as the original. Vegans, take note: this pie is so excellent that you might want to save a slice for yourself before the rest of the family eats it. 😉

If you don’t have any ground cinnamon, ginger, or nutmeg, equivalent amounts of pumpkin pie spice will suffice. If you want the crust to have less coconut flavor, use refined coconut oil; if you like the flavor, virgin coconut oil is the way to go.

There is no gluten to hold the crust together because it is produced without wheat flour. To avoid a flaky, falling-apart crust, process your oats and almonds until a small amount of the mixture holds together when squeezed in your fingers.

Also, make this pie ahead of time and let it cool completely before slicing—as the pie cools, the moisture from the pumpkin filling will gradually migrate over and make its way into the crust, basically acting as glue. The longer your pie can lie in the fridge before serving, the more cohesive your slice will be—we recommend at least 4 hours and up to overnight!

CAL/SERV:

470

YIELDS:

8 PERSONAL SERVINGS

TIME TO PREPARE:

0 HOURS AND 15 MINUTES

TIME TO COMPLETE:

3 HOURS AND 45 MINUTES

 

INGREDIENTS

CRUST CONTROL

Spray for cooking

1 1/2 cup of sugar pecans

1/3 of cup oats from the past

3 tablespoons packed brown sugar

a quarter teaspoon salt (kosher)

3 tablespoons melted and cooled coconut oil

TO COMPLETE THE FILLING

1 pumpkin puree (15 oz.)

1 cup milk made from coconut

14 cup brown sugar that has been packed

2 tablespoons cornstarch

1 tblsp vanilla extract (pure)

1 tbsp cinnamon powder

1 tbsp. salt (kosher)

1 tbsp. ginger powder

a quarter teaspoon nutmeg powder

FOR THE FINISHING

1 full-fat coconut cream (13.5 oz.) refrigerated overnight (Taste Of Thai works best)

3 tablespoons sugar in powdered form

1 tsp. kosher salt

 

 

DIRECTIONS

Preheat the oven to 375 degrees Fahrenheit. Using cooking spray, grease a 9″ pie plate.

Pulse pecans, oats, sugar, and salt in a food processor until a delicate crumb form. Pulse in the coconut oil until it is thoroughly blended and a dough forms.

Evenly press the mixture into the prepared dish. Fill the crust with dry beans or pie weights after lining it with parchment paper. Bake for 15 minutes in the oven blind, remove the parchment and weights and bake for another 15 minutes.

To make the filling, whisk together all ingredients in a large mixing bowl and pour over the crust. Bake for 50 to 55 minutes, or until the center is only slightly jiggly, covering the crust with foil if it becomes too black. Allow cooling completely before serving.

Open the coconut cream can and scoop out the solidified cream to make the topping. Whip coconut cream, powdered sugar, and salt until stiff peaks form in a large mixing basin using a hand mixer.

With whipped coconut cream, serve the pie, cooled until totally set.

470 calories per serving, 4 grams of protein, 43 grams of carbs, 4 grams of fiber, 31 grams of sugar, 33 grams of fat, 18 grams of saturated fat, and 215 milligrams of sodium

 

 

9. Brussels Sprouts with Kung Pao Sauce


Inspired by the famous Chinese takeout meal Kung Pao Chicken, these spicy Brussels sprouts are dangerously irresistible. If you want to make it spicier, mix some red chili peppers with the garlic.

YIELDS:

SIZE: 6 SERVINGS

TIME TO PREPARE:

0 HOURS AND 10 MINUTES

TIME TO COMPLETE:

0 HOUR AND 35 MINUTES

 

INGREDIENTS

2 pound halved Brussels sprouts

2 tablespoons extra-virgin olive oil

salt kosher

black pepper, freshly ground

1 tablespoon sesame seed oil

2 garlic cloves, minced

1 tablespoon cornstarch

12 cup Soy sauce with a low sodium content

12 cup water

2 tbsp vinegar made from apple cider

1 tablespoon sauce hoisin

1 tablespoon packed brown sugar

2 tbsp sauce with garlic and chile

a pinch of red pepper flakes, crushed

Garnish with sesame seeds

Garnish with finely sliced green onions

Garnish with chopped roasted peanuts

 

DIRECTIONS

Preheat the oven to 425 degrees Fahrenheit. Toss Brussels with olive oil and salt and pepper on a large rimmed baking sheet.

Bake for 20 minutes or until Brussels sprouts is tender and slightly crunchy. Place Brussels sprouts in a large mixing dish (but keep the baking sheet close). Preheat the oven to broil.

Heat sesame oil in a small skillet over medium heat. Cook for 1 minute or until garlic is aromatic. Add the cornstarch and mix well. In a large mixing bowl, combine the soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Salt, pepper, and red pepper flakes to taste. Bring the mixture to a boil, then reduce to low heat and continue to cook until the sauce has thickened, about 3 minutes.

Toss the Brussels sprouts in the sauce to coat them. Return the Brussels sprouts to the baking sheet and broil until glazed and sticky.

Before serving, garnish with peanuts, sesame seeds, and green onions.

 

 

10. Roasted Potatoes with Rosemary

Whatever you’re cooking, this is the perfect side.

YIELDS:

6

TIME TO PREPARE:

0 HOURS AND 10 MINUTES

TIME TO COMPLETE:

1 HOUR AND 10 MINUTES

 

INGREDIENTS

2 pound halved or quartered baby potatoes, if large

2 tablespoons extra-virgin olive oil

4 garlic cloves, minced

2 tablespoons rosemary, freshly chopped

salt (kosher)

black pepper, freshly ground

sprigs of fresh rosemary for serving

 

DIRECTIONS

Preheat the oven to 400 degrees Fahrenheit. Place the potatoes on the baking sheet. Season with salt and pepper and toss olive oil, garlic, and rosemary.

Roast for 1 hour to 1 hour 15 minutes, stirring occasionally.

For serving, add extra rosemary sprigs.

 

 

11. Chips made from Apples


Even if you don’t have a sophisticated dehydrator, making your apple chips is simple.

CAL/SERV:

113
YIELDS:
SERVINGS: 2
TIME TO PREPARE:
0 HOURS AND 5 MINUTES
TIME TO COMPLETE:
3 HOURS AND MINUTES

INGREDIENTS


2 finely cut apples
2 tbsp sugar granules
1 tbsp. cinnamon

 

DIRECTIONS


FOR THE OVEN
Preheat the oven to 200 degrees Fahrenheit. Toss apples with sugar and cinnamon in a large mixing dish.
In a rimmed baking sheet, place a metal rack. Place apple slices on top of the rack, spacing them out to not overlap.
Bake for 2 to 3 hours, until apples are dried out but still flexible, flipping halfway through. (While chilling, the apples will continue to crisp.)


TO USE IN AN AIR FRYER
Toss apples with cinnamon and sugar in a large mixing bowl. Place apples in a single layer in the air fryer basket in batches (some overlap is okay).
Preheat oven to 350°F and bake for 12 minutes, flipping every 4 minutes.
113 calories per serving, 1 gram protein, 30 gram carbs, 5 gram fiber, 23 gram sugar, 0 gram fat, 0 grams saturated fat, 2 mg sodium

 

Apple varietals that are the best

To make these, choose a crisp apple-like Honeycrisp, Granny Smith, or Pink Lady. Red Delicious and Fuji apples are softer, mealier apples that don’t crisp up as well.

Thinly slice them!

If you don’t have a mandoline, use the sharpest knife and slice the apples as thinly as possible into rounds, about 1/8″ thick. If you don’t have a mandoline, use the sharpest knife you have and (carefully) slice as thin as possible. The thinner the slice, the better the crisp.

 

Do you have an air fryer?

Use it! It will produce highly crispy chips in a fraction of the time it would take in your oven; however, if you don’t have one, a low oven will suffice; it will just take a few hours.

Storage

Apple chips can be stored in an airtight container for one week.

 

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