Homemade Veggie Chips with Arugula Pesto & Pecorino Romano Cheese
A lot of appetizers have bread or a large amount of dairy as the main ingredient. I wanted to make an appetizer that was much healthier and simple to make. In the past I’ve seen recipes for arugula pesto so I decided to make my own version. To make it extra easy I followed my previous basil pesto recipe but substituted arugula for basil and added a small amount of parmesan cheese. I’ve made veggie chips many times and served it with homemade guacamole which is incredibly yummy and delicious alternative to corn chips. Homemade veggie chips are easy to make especially if one has a mandoline slicer. Adding some pesto to the chips with crumbled cheese drizzled with honey is the perfect flavor profile; salty and sweet. Other tasty ways to use up a jar of arugula pesto is frittatas, quiches, and omelettes. This brightly colored and full of flavor appetizer will be the star of your meal. This recipe made 1 cup of pesto which means I made this appetizer several times and also used it to make a breakfast frittata.
I hope you enjoy this recipe. Thank you for visiting Emma’s Daily Bread. Have a beautiful and healthy day!
Baked Veggie Chips with Arugula Pesto
Ingredients
Arugula Pesto
- 3 OZ Arugula
- 1/3 Cup Walnuts
- 4 Garlic Cloves minced
- 1/4 Cup Parmesan Cheese
- 1/2 Cup Olive Oil
- Juice of 1/2 Lemon
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Homemade Veggie Chips
- 1 Large Beet Both an purple or orange beet will work.
- 1 Large Purple Top Turnip
- Bacon grease, Butter or Coconut Oil Use to brush each individual Chip
- Salt & Black Pepper
Other
- 2 OZ Pecorino Romano Cheese Alternatives: Parmasean, goat cheese
- 1-2 TBSP Honey
Instructions
Veggie Chips
- Preheat oven to 400 degrees. Grease a baking sheet with bacon grease, butter or coconut oil. My favorite to use is bacon grease.
- For this appetizer I do not salt the chips because the pecorino romano cheese and pesto is already pretty salty.
- Roast the chips for 15 minutes then rotate the pan and flip all the veggie chips. Roast for another 15 minutes. Remove from oven and allow chips to cool on the pan.
Arugula Pesto
- Place arugula, nuts, parmesan cheese, salt, minced garlic in a food processor. Turn processor on and while its' turning drizzle in olive oil and lemon juice. Place in a glass airtight jar. This recipe made one cup.
- To layer the appetizer spread about 1 tsp of pesto on each chip, then a few crumbles of pecorino romano cheese and drizzle with honey.