vegetable snacks

Homemade chips are super easy to make and incredibly delicious. Here, seven excellent do-it-yourself chip recipes.

A delicious recipe for Root Chips made with sweet potato, yucca, and red beets. Lightly salted with directions for frying and baking!

Get ready to turn plain old zucchini into something fabulous! Even my picky 4-year-old, who has never voluntarily eaten zucchini in her life, couldn’t get enough of these “chips” tonight.

These crispy baked carrot chips are done two ways. One version is spicy, one is sweet. Both are a delicious and different way to eat your vegetables!

Cooking Channel serves up this Vegetable Chips recipe from Laura Calder plus many other recipes at CookingChannelTV.com

My kids like broccoli, which is not to say they’re great eaters—they’re not and I’d never jinx myself anyway—but it’s one of the few vegetables they happen to like. But if you’re cooking for broccoli-phobes, give these tots a try. Though they’re baked in the oven, they taste strikingly similar to deep-fried tater tots, especially when dipped in ketchup. I often make these for dinner when the kids’ friends are over, and I’m always surprised by how voraciously they devour them. Who knew kids…

Get Sweet Potatoes Glazed with Molasses, Pecans and Bourbon Recipe from Food Network

Broccoli and cheddar cheese are a common match (think of broccoli-cheddar soup), and here they come together as a dipping duo. The cheese sauce is thick and creamy and a fun way to dress up vegetables. More Kid-Friendly Dishes

Flavor-packed and full of big crunch!

Totally addictive crispy snacks or side dish

Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.

Save time and make these ahead: Let the rollups cool, wrap in foil and freeze in a resealable plastic bag up to 1 month. Cook from frozen at 425 degrees F until heated through, 15 minutes.

If you have leftover vegetables in the fridge, fry them up! This Vegetable Tempura recipe is good to have in your arsenal.

Crispy, cheesy zucchini bites thanks to just a few ingredients and less than half an hour in the oven.

This hummus is so addicting, both in flavor and in color — bright orange! The Moroccan spices add such a lovely dimension, too. This is the kind of warm-and-spicy flavor combination I crave as the days get shorter and chillier. I have a feeling you will be whipping it up more than once this holiday season to share at dinner parties and potlucks. We are in the thick of the carrot harvest at our farm and this hummus is one of the first autumn carrot recipes I’ve made.