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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
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.
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:
- Pre-heat the oven to 300 degrees and line a baking sheet with parchment paper.
- 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.
- Place in the oven for 15 minutes.
- 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.
- Let them cool and store in an airtight container.
For the beets:
- Pre-heat the oven to 300 degrees and line a baking sheet with parchment paper.
- In a large bowl, add the beets, 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.
- 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.
- Bake for 15 minutes and then rotate the pan.
- Bake an additional 15 minutes and then rotate the pan again.
- 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.
- Let them cool and store in an airtight container.
Recommended Products
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 63 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 13mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 0g
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).
Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.
How do you get kale chips crunchy like he ones in the store?
Hi Suzanne – You can use a dehydrator or your oven on its lowest setting (mine goes to 170 F). I have a recipe here: https://www.deliciousobsessions.com/2014/01/zesty-nacho-kale-chips/
Oh boy! Thanks so much for this post!!! I’ve been wanting to make veggie chips ever since I first discovered them at Whole Foods (very expensive AND addicting!). I bought a dehydrator just for that purpose and a book called The Dehydrator bible to get me on the right track, but it was more about recipes using dehydrated foods and less about “how too.” Disappointed to say the least. I’ve tried a number of fruits and veggies, but they’ve never turned out like I’d hoped for. I’m hoping your method will provide me with the tools I need to fulfill my dream of homemade veggie chips! I’ve tried kale chips a few times, but they shrink so much that they turn out like crumbles instead. I’ll follow your link and see if I can get a better idea on the how to.
Thanks again!
Marcia
Hi Marcia! Happy to help! I hope they work well for you. I’m all about saving money on delicious food. 🙂
Do you have to peel the sweet potatoes? I thought that, like white potatoes, the skin held a good portion of their nutrients? Or does it not matter when they are cooked for so long?
PS.. I can’t wait to try these! I just bought beets, white sweets and orange sweets just for this! Mmmm
Hi Nicole – I don’t think the peeling is required. I don’t peel mine and they come out fine. I think it’s more personal preference than anything. Hope that helps! 🙂
Hi I need your help I cannot make the veggie chips they always come out soggy
Please help
Hi Carol! So sorry they are not turning out for you. The main reason this happens is because the veggies are not sliced thin enough. You have to slice them super thin in order for them to dry out. The other thing you can do is spread your veggies out on paper towels before you start baking to help absorb some extra water. Hope that helps!
How many people does this serve?
Also what do you mean scrub the beetroot? Is it just peel the beetroot?
Also how many grams does this make? Sorry this is for my assignment for school
Hi Bonna – You can peel the beet if you like, but I prefer to leave the skin on. I like to use a stiff brush to scrub the outside and then I just trim the top and bottom off of the beet and slice. I can’t give you an exact gram measurement for this because every beet and every sweet potato is going to be a different size. Hope that helps!
Hi Bonna! Thanks for stopping by! It really depends since everyone’s idea of a serving size is going to be different. This recipe, as is, should serve 2-4 people.
Looks great Jessica
Thank you Deborah! They are super tasty! 🙂
Can you make these in bulk and store them possibly vacuum seal and freeze ?
Hi Bobbi! Thanks for stopping by. I’ve never tried it and I am honestly not sure if it would work. I would use one of those vacuum seal containers that they sell. The only concern I have is that any little bit of moisture in the chips could make them super soggy when you thawed them. If you try it, let me know how it goes!