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{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}

One of the complaints I hear most often about the Paleo diet (right after “I can’t live without bread or pasta!”) is that people miss crunchy foods. Clean, real-food, store-bought chips and crackers are two snack foods that can be really hard to find. Trust me, I’ve looked! Sometimes a good crunchy snack is in order and to keep yourself from going off the rails, it’s a good idea to have a few good recipes in your pocket!

Today I’m sharing my technique for making homemade veggie chips. For this mix, I used a white sweet potato, an orange sweet potato, and a beet. I have also used taro root in the past (you can check those out here) and you could certainly experiment with yuca, parsnips, rutabaga, or any other root vegetable. Depending on how watery the vegetable is, you will just have to adjust the baking time.

Today’s instructions teach you the basic method, but flavoring them up is half the fun! Feel like a sweeter chip? Try using coconut oil and some cinnamon, or maybe a little coconut sugar. Love some spice? Try a sprinkle of cayenne or blackening seasoning. Love herbs? Finely mince your favorite ones and add them to the chips. See? So many options!!

I hope you will give these Homemade Baked Veggie Chips a try! You will feel so much better about crunching away on a delicious, real-food snack than if you reach for that bag of chips made with industrial seed oils!

If these chips re-awaken your love of crunchy snacks, you may want to check out three of my other favorite recipes:  Almond Crackers (two types – Rosemary and Cinnamon Honey), Crispy Nuts, and Apple Chips.

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How to Make Homemade Baked Veggie Chips

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

For this mix, I used a white sweet potato, an orange sweet potato, and a beet. I have also used taro root in the past (you can check those out here) and you could certainly experiment with yuca, parsnips, rutabaga, or any other root vegetable. Depending on how watery the vegetable is, you will just have to adjust the baking time.

Print

Ingredients

For vegetables with lower water content (like sweet potatoes):

• 1 sweet potato, peeled and thinly sliced on a mandolin (use the thinnest setting you can without the slices being paper thin)
• 1 Tablespoon olive oil or melted coconut oil
• 1/4 teaspoon sea salt

For vegetables with higher water content (like beets):

• 1 beet, scrubbed and thinly sliced on a mandolin (use the thinnest setting you can without the slices being paper thin)
• 1 Tablespoon olive oill or melted coconut oil
• 1/4 teaspoon sea salt

Instructions

For sweet potato chips:

1. Pre-heat the oven to 300 degrees and line a baking sheet with parchment paper.
2. In a large bowl, add the sweet potatoes, oil, and salt or other optional flavorings (see post above the recipe). Using your hands, make sure the chips are evenly coated with oil and salt and then lay them out in a single layer on the parchment paper lined baking sheet.
3. Place in the oven for 15 minutes.
4. After 15 minutes, rotate the pans and bake another 15 minutes. Make sure to check periodically for chips that are turning brown around the edges and remove them sooner if needed. If you have some chips that are still a little moist, leave them in for another 5-15 minutes as needed to crisp them up.
5. Let them cool and store in an airtight container.

For the beets:

1. Pre-heat the oven to 300 degrees and line a baking sheet with parchment paper.
2. In a large bowl, add the beets, oil, and salt or other optional flavorings (see post above the recipe).
3. Using your hands, make sure the chips are evenly coated with oil and salt.
4. Let the chips sit for about 10 minutes to sweat out some of the water and then lay them out in a single layer on the parchment lined baking sheet.
5. Bake for 15 minutes and then rotate the pan.
6. Bake an additional 15 minutes and then rotate the pan again.
7. Bake another 15 minutes (45 minutes total) and make sure to check for chips that are turning brown around the edges and remove them sooner if needed. If you have some chips that are still a little moist, leave them in for another 5-15 minutes as needed to crisp them up.
8. Let them cool and store in an airtight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.

• 
  Mueller Austria V-Pro Multi Blade Adjustable Mandoline Cheese/Vegetable Slicer with Precise Maximum Adjustability
• 
  Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
• 
  Kasandrinos Organic Extra Virgin Olive Oil 

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 13mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 0g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

If you have enjoyed this recipe, you may want to follow my Pinterest boards for lots of real food ideas and recipes!

Sometimes You Just Need a Good Snack!

If you’re reading this blog, chances are you’ve embarked on your gluten-free journey, but are missing your favorite snack foods. You’re bored with all of the gluten-free options out there (which, let’s face it, aren’t all that healthy). Let me ask you a few questions:

• Are you new to a real foods diet or just bored with eating the same thing every day?
• Are you in need of healthy snack ideas for your whole family?
• Would you like recipes that are easy, delicious, and healthy?

If you answered yes to any of these, then my eBook, Gluten-Free Snacks, is for YOU! This book features delicious real food snack recipes from an established community of real food bloggers. All of the recipes featured in this ebook are tried and true recipes that have been put to the test of both preparation and taste.

Long before blogging and social networks, trading recipes has been a way to connect and transfer culture, nourishment, and love from the heart of the home (the kitchen) to others. So, in the spirit of old-fashioned cookbooks produced by schools and churches, each cook featured in this book has provided her BEST recipe, so it winds up a collection of the best of the best!

You will love all the new ideas and new flavors in this book. Clear, easy to follow instructions, beautiful photographs, and accessible ingredients will make this book a favorite resource.

Feed your family healthy and nourishing gluten-free snacks every day without sacrificing taste! These snacks are a great way to add variety to your family’s diet. Healthy snacks are what keep us going between meal times, giving us the energy and sustainable blood sugar that we need to power through our to-do list.

It’s time to ditch the food boredom and embrace deliciousness once again! The Gluten-Free Snacks eBook is your ticket to healthy, delicious, well-balanced snacks to keep you energized and focused no matter the time of day or activities you’re enjoying! Learn more about this eBook and how to download your copy of Gluten-Free Snacks here (or click on the image below).

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