I was inspired to create this recipe because many of my clients often ask me what chips are the healthiest and which ones will help them lose weight. Then, I often have to give out bad news. Now, instead of just telling them there are no healthy chips that help you lose weight, I can offer them this recipe.
By baking the chips to your desired crispiness instead of deep frying, it saves you from consuming all that oil used in frying regular chips, making these chips much, much lighter. Also, by using fresh veggies and baking them at a low temperature, they retain much of their nutrients that would otherwise be damaged or destroyed by the cooking process.
I use a variety of root veggies for my baked chips, but if you like, you can just pick your favorite and stick with that one.
- 2 cups assorted Root Vegetables such as yams, sweet potatoes, turnips, carrots, golden or red beets, sliced thinly. (I used both a mandolin slicer and just a knife.)
- 2 Tablespoons olive oil
- a couple dashes of sea salt
Preheat oven to 250°. Toss the root vegetable slices with olive oil and salt. (I use my hands in a big bowl to do this so I know all the slices got coated.) Spread them out in a single layer on a cookie sheet and bake for 1 hour. Flip the slices over and bake for another 40 to 90 minutes, depending on which root veggies you are using. They will be slightly brown and crisp. Let chips cool before you serve them. They crisp up a bit in the cooling process, too.
For fun, I mixed up a couple of quick flavored toppings for the chips and dusted some with the mix by placing the topping mix in a bag with the chips and tossing them together. Here are the mixes:
- 2 Tablespoons Parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 1 Tablespoon lemon zest
- 2 Tablespoon dried Parsley, Rosemary, Chives, Thyme, or Oregano (or a mix of them all)
- 1 Tablespoons smokey paprika
- 1 Tablespoon garlic powder
Are you a salty/crunchy snacker? Show us what veggies you baked up into chips on our Instagram!