Prep Time:
15 minutes (plus 24 hours pickling time)

Cook Time:

Total Time:
15 minutes (plus 24 hours pickling time)


Watermelon Salad with Vinaigrette

Jump to Recipe

Introducing a healthy snack option that will leave you feeling satisfied and guilt-free! These homemade Veggie Chips are the perfect combination of crispy and flavorful. Made with a variety of fresh and colorful vegetables, they are not only visually appealing but also packed with nutrients.

The main ingredients for these veggie chips are zucchini, squash, carrot and sweet potatoes. Slicing these veggies into thin rounds and brushing them with pure olive oil before baking is what gives them their irresistible crispiness. Seasoning with a touch of salt and pepper elevates the flavor and makes them a delicious snack option.

Prepping these chips is easy and requires minimal time and effort. Simply lay out the vegetables on a parchment paper-lined baking sheet and bake in the oven at 350° for 15 minutes. Then, flip the chips over and bake for an additional 15 minutes, or until they are golden brown and crispy.

These homemade veggie chips are perfect for a healthy snack on the go, or as a fun appetizer for your next gathering. Serve them up with your favorite dip, such as hummus or guacamole or a dollop of creamy Greek yogurt.

For optimal freshness, store these veggie chips in an airtight container for up to 3 days. They make a great addition to any lunchbox or as a healthy snack option when you're craving something crunchy. Give them a try today and enjoy the wholesome goodness of fresh vegetables in every bite!



  1. Cut 1 edge of watermelon to create a flat bottom. Peel rind off with a knife and cut into small chunks. Cut watermelon flesh into chunks and reserve in a bowl.  
  2. In a large bowl, combine water, salt, sugar, vinegar and jalapenos. Whisk until sugar and salt are dissolved and add rind to bowl. Cover with plastic wrap and refrigerate for 24 hours.               
  3. In a small bowl, whisk together olive oil, lime zest, juice and mustard until emulsified.
  4. In a large bowl, add arugula and spinach mix. Toss with desired amount of dressing. Add watermelon flesh and feta cheese. Toss lightly and top with pickled watermelon rind and garnish with green onions. Season to taste with salt and pepper.

    Tip: Pickle watermelon rind and make the vinaigrette the day before to make this salad in no time!

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen