These two-ingredient veggie chips are crispy, crunchy, and healthy. When you make your own veggie chips at home you can avoid a lot of oil and salt compared to store bought varieties. You can make these chips from many different vegetables. My favorites are sweet potatoes, russet potatoes, celery root, and beets. All of these vegetables have a delicious subtle taste and are fantastic mixed together.
To make the best vegetable chips, you will need to use a mandoline slicer. The mandoline will ensure that every piece is the same thickness. This is important because even a slight variation in slices can greatly affect your results. I have tested this recipe many times and I have found the most important step is ensuring all of your chips are the exact same thickness. If there is any variation some will burn and others won’t crisp up. The first time you make this recipe you will need to check it pretty often toward the end of the cooking time. The cooking time will depend greatly on how thick your slices are.
These chips are a total guilt free snack. The nutrition of the chips depends on what vegetables you make them with. If you use beets you will get fiber, potassium, and folate. If you make sweet potato chips you will get fiber, potassium, vitamin A, and vitamin B6. This is a great way to eat those healthy root vegetables that you aren’t particularly fond of.
These vegetable chips are made with slices of root vegetables that are baked at a low temperature until crispy.
- 1 small beet
- 1 small russet potato
- 1 small sweet potato
- 1 small celery root
- salt to taste
Preheat oven to 250°. Peel all vegetables. Using a mandoline, slice all vegetables to the same thickness. Any variation in thickness of slices will cause uneven cooking.
Lay slices on parchment-lined baking sheet. Make sure all slices are separated by at least 1/4 inch. Sprinkle with salt if desired.
Place in oven. After 60 minutes begin checking the chips. Open the stove and feel slices to see if they still have moisture in them. You want them to be fully dehydrated before you remove them from the oven. Once they lose all of their moisture they can burn easily so it is necessary to continue checking them every 15 minutes. When they are ready, they won't have any soft or moist spots. Let chips cool before enjoying them (they get crispier as they cool!)