Root Vegetable Chips Recipe
A more flavorful and healthier alternative to store-bought chips, these are best eaten right out of the oven. Root veggies are full of fiber, antioxidants, slow-burning carbs, and even some iron so munch away. Makes 6 root vegetable chip servings.
Vegetable Chips Ingredients
- 1 large carrot, peeled
- 1 celeriac, peeled
- 1 rutabaga, peeled
- 1 purple sweet potato, scrubbed, peeling optional
- 1 orange sweet potato, scrubbed, peeling optional
- 1 red beet, peeled
- ¼ cup olive oil
- 1 tablespoon Maldon sea salt
- Assorted seasonings
- Preheat oven to 350℉. Use a mandolin [or you can also use a knife] to slice vegetable 1/16th to 1/8th-inch thick.
- Lightly brush both sides of vegetable slices with olive oil. Arrange on a baking rack on a sheet pan or parchment paper-lined sheet pans. Do not let slices overlap each other.
- Sprinkle with salt and desired seasonings such as curry powder, Aleppo pepper, oregano, dill, or za’atar blend.
- Bake for 20 – 30 minutes checking frequently to remove smaller slices that may cook before larger ones. Chips are finished when slightly brown and crisp.
Looking for a certain recipe? Special meal? Anything else you can think of?
Let us know and we will make it happen! We love giving you exactly what you want so drop us a line today!
Give this recipe a try and let us know below.
Nutritionist at Fresh Balance Nutrition
FreshBalanceNutrition.com helps you to enjoy whole foods to reach a healthy weight, avoid disease, and feel balanced. Jennifer Cohen Katz is a registered dietitian/ nutritionist that lives the same active, healthy lifestyle she recommends to clients. Her knowledge and passion encompass integrative and functional nutrition, sports nutrition, and whole foods cooking.
Latest posts by Jennifer Cohen Katz (see all)
- Recipe: How to Make Carrot Cake Pancakes - December 7, 2023
- Recipe: Spring Vegetable Soup - March 22, 2021
- Recipe: Peach Maca Soft Ice Cream - January 17, 2021
