One of the hardest parts of eating better is giving up junk food — pretzels, crackers, potato chip are addictive, crunchy, and satisfying.
These chips fulfill that satisfying snacky crunch craving, while giving your body the fiber, vitamins, minerals, and antioxidants it needs.
I don't know about you, but the snacks I crave are also loaded with simple carbs, too much sodium and bad-for-you fats that don’t do anything for your diet. These kinds of snacks are the very definition of empty, useless calories.
If you’re having a hard time giving up these kinds of snacks, then these veggie chips are just for you!
Best part? They are super easy to prepare. And you can customize them any way you want. Let me show you how!
Mixed Veggie Chips Recipe
Makes about 2 cups, Prep time: 45 minutes
You can use just about any variety of root vegetable you like here. Use one or several, the technique is the same.
For a colorful array, red and golden beets paired with sweet potatoes and parsnips make a rainbow of colors and flavors. You can peel them if you like, but the skins add nutrients, and it’s much easier to leave them on.
You’ll want to slice these as thinly as you can. A mandolin is key for even slices that cook evenly when you bake them.
And here is the secret to making these chips extra crispy and getting that snack "crunch" you crave: sprinkle them with salt and let them sit before drying them well with paper towels.
This draws all the water out from the veggies, which is what causes them to be soggy, so don’t skip this step. Once you’ve done that, you can season them with whatever you like, whether that’s plain old salt and pepper or a fancy curry blend you picked up at a specialty market.
- 1 medium red beet
- 1 medium golden beet
- 1 medium sweet potato
- 1 medium parsnip
- 1 medium turnip
- Kosher salt
- Olive oil
- Your choice of seasonings — salt and pepper, curry powder, dried herbs, etc.
- Preheat oven to 375 degrees F.
- Scrub the vegetables with a vegetable brush and dry well. Line a clean work surface with paper towels.
- Slice the vegetables into 1/8 inch” slices and lay on the paper towels.
- Sprinkle with kosher salt. Let stand for 15 minutes.
- Pat with paper towels until veggies are completely dry.
- Line a baking sheet with parchment paper or foil. Lay the veggie slices in an even layer. Drizzle lightly with olive oil and season with your choice of seasonings.
- Bake for about 20 minutes, until they are crisp. Let cool completely before serving. Store leftovers in an airtight container.
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