Everyone loves an easy kids meal! This veg-filled chip idea is a winner for Mums and kids alike! 

Thanks to Bellamy’s Organic we’re delighted to share with you this super-easy, super-yummy and super-nutritious recipe for Cheesy Vege Chips.

A favourite recipe of nutritionist Susie Burrell, these are 10 minutes prep time and jam-packed with veggies. The inclusion of oats adds a great dose of fibre – just don’t let the kids know these moreish little parcels are actually good for them! Even better they are suitable for 6 months plus so from baby to toddler and even the biggest kid (and by that we mean Dad!) everyone will be saying nom, nom, nom…

Susie Burrell’s Cheesy Vegetable Chips with Greek Yoghurt 

To prep: 10-15 minutes
To cook: 20 minutes
Ingredients: 7 ingredients
Makes: 12-15
Difficulty: Easy Age: 6-12 months


  • 1 cup of grated carrots
  • 1/2 cup of grated zucchini
  • 1/4 cup of water
  • 1 cup of grated cheese
  • 2 eggs, beaten
  • 3 tablespoons of oats, blended
  • 1/2 cup Greek yoghurt


Preheat oven to 180°C.
Cook grated carrot and zucchini in the microwave. Once cooked, drain and remove as much excess water as possible with paper towel.
Mix vegetables, blended oats, cheese and eggs together.
Spoon mixture on baking tray in small circles.
Bake for 15-20 minutes or until crunchy. Serve with a Greek yoghurt dip.


Belinda Jennings is a fun-loving mum who’s a passionate advocate for community and connection. As the founder of the Mum Central Network she’s committed to celebrating the journey that is Australian parenthood. When she’s not tap, tap, tapping at the keyboard Belinda can be found happily wrangling two small boys and loving on her superstar husband. Good conversation, close friends and fine chocolate are her chosen weapons for daily survival. She believes life’s too short for bad coffee, folding fitted sheets and not wearing your favourite shoes.

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