Veggie Chippies

Ingredients

• 5 small potatoes
• 1 Carrot
• 1/4 Cauliflower
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/3 cup shredded mozzarella cheese
• 1/3 cup almond meal

Directions

• Chop your veggies roughly and steam until soft (we used a stove top steam but can also be done in the microwave)
• Once the veggies are soft enough to mash (around 10-15 minutes) remove from heat and mash with a potato masher.
• Add cheese, almond meal, onion powder and garlic powder. Mix well to combine.
• Roll into finger length chippies and place into an air fry for 14 minutes at 190 degrees.
• A quick spray with olive oil will make them crisp up more like chippies but this is optional!
• If you prefer to use the oven or don't have an air fryer just bake for 20 minutes at 190 degrees.

That's it! Enjoy!

Storage Instructions

Allow to cool completely, then store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the air fryer or oven to crisp back up, then cool to a safe temperature before serving.

Nutrition Notes

These chippies pack potato, carrot and cauliflower into a soft, cheesy finger food. The almond meal adds protein and healthy fats, and the cheese brings calcium and a moreish flavour little ones love.

Parent Tip

For purees and mashed bubs, simply stop at the mashing step and serve the cheesy veggie mash with a spoon — no need to shape or bake.

Frequently Asked Questions

From what age are these suitable?

From around 6 months. For new eaters, serve it as a cheesy mash rather than shaping and baking into chippies.

Can I make them nut free?

Yes — use breadcrumbs in place of the almond meal (note this adds wheat).

Can I make them dairy free?

Swap the cheese for 1 tablespoon of nutritional yeast for a cheesy flavour without the dairy.

Do I need an air fryer?

No — bake them in the oven for 20 minutes at 190 degrees instead. A quick spray of olive oil helps them crisp up.