Have you ever opened your fridge or cupboard doors, been confronted by heaps of excess vegetables, odds and ends and just wondered what to do? Sometimes it might just seem easier to tip them in the recycling bin. Don’t do that! Instead try some of the simple and tasty recipes below…

Maximise your use of veggies

These vegetable and fruit chips will convert even the most hardcore lover of trans fat rich regular chips.


And here is a clever and tasty way of feeding any cravings you might have for chips, as well as increasing your intake of vegetables along with fibre. These chips can be eaten on their own or had with some homemade hummus or guacamole.

Give it a go. Get experimenting today!

Beetroot chips
2 Large beetroot
Apple cider vinegar
Sea salt

Peel and thinly slice the beetroot
Melt coconut oil in your hands and cover the slices with it
Add salt and bake for 20 mins at 180 C or until they have turned crispy
Sprinkle with the apple cider vinegar and if necessary place back into oven to crisp further

 Kale Chips
1 large bunch of kale – destem and chop into bite sized pieces
1 tsp of paprika
1 tsp sea salt
Coconut oil
Nutritional yeast – optional

Melt coconut oil in your hands and cover the kale with this
Add smoked paprika, sea salt
Bake until crisp and sprinkle with apple cider vinegar
Once baked to your liking sprinkle with some nutritional yeast

veggie chips recipe_4

Apple Chips
2 large pink lady apples
Coconut oil
1 tsp of cinnamon
1 tsp of chai blend

Thin slices with peeler – the thinner you slice them the better
Melt coconut oil in your hands and coat with coconut oil and spices
Bake in the oven until crispy
Turn chips to ensure they are baked through
Allow to cool and enjoy

Parsnip Chips
4 parsnips
Coconut oil
Sea salt
1 tsp cumin
1 tsp coriander

Heat oven to 200C
Peel and thinly slice the parsnips
Melt coconut oil in your hands and coat in coconut oil and bake for 25 minutes in the oven and reduce to 180 until parsnips are crispy

Courgette Chips
2 courgettes
Coconut oil
Garlic powder
Black pepper

Heat oven to 200C
Thinly slice the courgettes into coins
Melt coconut oil in your hands and coat in coconut oil and bake for 25 minutes in the oven and reduce to 180 until chips are crispy

Please do give these a go!

Hopefully it opens up a whole new culinary area for you. New variety, healthy, maximising the ingredients you probably always have knocking around in the fridge, cupboards or containers. What’s not to like?

We can all be guilty of opting for what we think is the quick and simple option and, more often than not, this choice is devoid of healthy content! By adopting little ‘tricks’ like this you re-invigorate your mention and cooking horizons. And it is easy!

There are so many options out there! Do let me know how you get on and you can contact me through my profile page.

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Pollyanna Hale Health and Lifestyle coaches
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