vegan snack recipe

These Crispy Baked Vegetable Chips come together in just 30 minutes, and are the perfect crunchy snack for lunch boxes or movie nights.

Crispy Baked Vegetable Chips

salt

Avocado oil

Preheat oven to 300°. Line two baking sheets...

Preheat oven to 300°. Line two baking sheets with parchment paper, and set aside.

Scrub clean vegetables, and then peel, if desired...

Scrub clean vegetables, and then peel, if desired (I usually leave the peels on everything except for taro and rutabagas). Using a mandolin, slice the vegetables into thin slices.

Lay the veggie slices in one layer on...

Lay the veggie slices in one layer on paper towels. Sprinkle liberally with sea salt. Set aside and allow to sweat out excess moisture for 15 minutes.

When 15 minutes is up, use paper towels...

When 15 minutes is up, use paper towels to dab off the extra moisture. Transfer to the prepared baking sheets in one layer, then brush or spray with avocado oil.

Place the baking sheets in the oven and...

Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans (including switching racks). Bake an additional 15 minutes, then rotate again. Bake an additional 5-10 minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others—remove those as they finish.

Place the vegetable slices in a large bowl,...

Place the vegetable slices in a large bowl, add in enough oil to lightly coat all slices, and toss to coat. Make sure all sides of each slice are well-coated.

Place the chips in one layer on the...

Place the chips in one layer on the prepared baking sheets. Sprinkle lightly with the sea salt.

A moist healthy vegan peanut butter mug cake with chocolate chips.

Vegan Peanut Butter Mug Cake

Oat Flour (or all-purpose flour

Butter

Maple Syrup (or agave syrup)

Plant-Based Milk (almond milk or soy milk)

Baking Powder

Vanilla Extract (or vanilla essence)

Salt (optional, if peanut butter unsalted)

Vegan Dark Chocolate Chips (optional)

Whisk peanut butter and sweetener

In a microwave-safe coffee mug (minimum size 1 cup/250ml), whisk together peanut butter, maple syrup, and vanilla until smooth.

Add rest of the ingredients

Whisk in almond milk, at room temperature, baking powder, and ultra-fine oat flour (or flour of choice) until it forms a light batter with no lumps.

Add chocolate chips

Stir in vegan dark chocolate chips if desired, or keep the batter plain.

Sprinkle chocolate chips

Sprinkle few extra chocolate chips on top if desired.

Microwave

Microwave on high power (800W) for about 70 seconds or stop the microwave 10 seconds after you see the cake rising to its maximum height. Remove from the microwave carefully. It is hot! Check the texture. It should be moist and soft, and the top should deflate. If it is not cooked to your liking after that time, return to the microwave and cook again by 10-second bursts until done - no more than 90 seconds in total. Note that the longer you microwave the mug cake, the denser it will be.

Serve

Serve immediately with a dollop of vegan ice cream or plain.

Preheat oven

Grease ramekin and bake

Grease an oven-proof ramekin with oil, add the cake batter and bake for 12-15 minutes until cooked through.

Serve immediately with toppings of your choice.

Baking option

These fig bars made from scratch are the perfect on-the-go snack ideal for those summer road trips. These vegan fig bars are soft, sweet, and contain simple ingredients.

Homemade Fig Bars

tbsp flaxseed meal

water

(135 grams) all-purpose flour

(44 grams) oat flour

brown sugar

cinnamon

nutmeg

½ tsp baking powder

tbsp melted, vegan butter

tsp vanilla extract

black mission

maple syrup

tsp orange zest

tsp juice orange

Combine flaxseed meal and water. Set aside for 5 minutes to thicken. 

In a large mixing bowl, whisk together the flours, brown sugar, spices, baking powder, and salt. Add flax egg, melted vegan butter, and vanilla extract. Use a wooden spoon or spatula to combine until a soft dough forms. It will be slightly sticky, but malleable enough to form into a ball. Form dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour. 

While the dough rests, make the filling. In a food processor, combine soaked and drained figs, maple syrup, orange zest, and orange juice. Process until a thick paste forms. Transfer to a glass jar or container and refrigerate until the dough is done resting. 

Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. On a lightly floured surface, roll out the dough to about a 7x9.5” rectangle. Spread out enough fig paste to cover the centerline of the dough. Fold the dough over the filling like a pamphlet. 

Place dough seam side down onto the baking sheet. Bake for 23-25 min. or until slightly golden brown. Cool for 15 min. before cutting into six 1.5” bars. Store bars in an airtight container for up to 1 week.

Top 3 vegan snack recipe recipes from across the web

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Crispy Baked Vegetable Chips

Vegan Peanut Butter Mug Cake

Homemade Fig Bars

Top 3 vegan snack recipe recipes from across the web

The most viewed vegan snack recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Baked Vegetable Chips

Vegan Peanut Butter Mug Cake

Homemade Fig Bars

The most viewed vegan snack recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine