Veggie chips recipe
I LOVE salty snacks. I could live off of potato chips and popcorn if I didn’t care about my health. When trying to live a healthy lifestyle and adapt to new healthy eating habits one of the hardest things people face is breaking the salty snack habit. What if I told you you didn’t have to break that habit and I have a nutritious alternative to your potato chips? This is where my amazing veggie chip recipe comes into play.
Veggie chips at the store are essentially air and crap. You really aren’t benefiting from eating them at all, just adding to your pre package and high sodium level intake. But a homemade veggie chip is jam packed with nutrients and is much more fulfilling than its airy grocery counter part.
If you are thinking, “that’s great Kayla but how in the world am I going to make make a bunch of veggie chips?” I am here to tell you that making veggie chips is a super easy and pain free process.
how do i make veggie chips at home?
Making veggie chips is an easy 3 step process
Slice your root vegetable. This includes: sweet potato, white potato, turnips, beets, parsnips, carrots, zucchini, yellow squash, rutabaga, and celery root. You want to slice your veggies thin, the thinner they are the crispier and more chip like the become. Try using a mandolin like THIS ONE
Soak potato’s for 30min in water, and the beets and turnips for 10min. ALL OTHER VEGGIES DO NOT NEED SOAKED!
Pat the veggies dry
Place veggie slices on a lined baking sheet. DO NOT over lap the veggies, this will make the veggies soggy instead of crispy.
Optional you can cover slices in avocado or olive oil to help have more flavor and make crispier
Sprinkle with salt or other preferred seasonings
Bake in oven for 10-15min for thin slices, 20-30min for thicker slices.
Pro Tip you can flip the slices halfway through to help with crispiness.
Take out of oven, sprinkle salt or any other seasonings you wish, and enjoy!
How to Make Veggie Chips
Ingredients
- Root vegetables (potato, sweet potato, parsnips, turnips, beets, zucchini, yellow squash)
- Avocado or Olive Oil
- Salt or other preferred seasonings
Instructions
- Preheat oven to 350 degrees
- Wash Vegetables
- Slice vegetables as thin as possible. The thinner the slices the crispier the chips. I recommend using a mandolin slicer.
- Lightly coat slices in oil. Too much oil will make them soggy.
- Sprinkle salt and other preferred seasonings on top
- Spread out on lined baking sheet. If the slices overlap they may turn out soggy.
- Bake 10-15min for thin sliced chips, and 20-30min for thicker sliced.
- Let cool and enjoy!
