Crispy Root Veggie Chips with Sea Salt

Okay, so these amazing Crispy Root Veggie Chips are not only vegan, glutenfree and soy free – they are also completely addictive and delicious.
You probably already know that I’m a huge snacker. Well, these crispy and salty snacks are one of my favorite easy and healthy snacks. I always make a double batch of these on the weekends so I have something to snack on during the week.

There’s nothing better than munching on healthy chips while watching my favorite TV shows. It’s the most amazing guilt free snack – and a diet trick I learned is used by many super models. And if it’s good enough for a super model, it’s certainly good enough for little me.

Anyways, if you like chips, then you’re going to love these. It’s the healthier guilt-free version…and it tastes just as good as regular chips!

I eat these in the evening in front of the TV, as healthy snacks on the go and as one of my favorite afternoon pick-me-ups (oaky, I admit it…I pretty much eat them every chance I get).

What’s great about these Root Veggie Chips:

  • They are so healthy – no additives, non GMO, Glutenfree, Dairy-free, Vegan and full of fibers and nutrition
  • Super easy to make – you can make a double batch (if you’re a big chips muncher like me) and have enough for the whole week.
  • Deliciously crispy, crunchy and salty. Yum!
  • Great for parties, Super Bowl, BBQ’s and snacking

So how are these Crispy Root Veggie Chips made? It couldn’t be any easier:

Preheat the oven to 350F.

Rinse the veggies (You can peel them if you prefer) and slice them into thin layers. Use a Mandolin if possible or cut them into 1/8 of an inch.

Pour slices onto a baking sheet and toss with olive oil and salt. Spread the veggie slices out evenly, making sure they aren’t stacked on top of each other.

Bake for 30-40 minutes , flipping the slices halfway through.
Remove from the oven when the beets lighten in color and leave them to cool completely before you pour them into a container.

They will become crispy once cooled.

Store in an airtight container and serve as is or with a delicious dip.

Stores for up to 7 days.

Root Veggie Chips with sea salt

Crispy, salty and delicious healthy root veggie chips. Super easy and quick to make. Made with beets, sweet potatoes, carrots and parsnips. So good!
Course Snack
Cuisine American
Keyword Chips, healthy recipes, vegan
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 servings
Author Simone – Munchyesta.com

Ingredients

  • 4 medium Beets
  • 2 medium Sweet Potatoes
  • 2 Parsnips
  • 2 Carrots
  • 1 tbsp Olive Oil
  • Pinch of Sea salt

Instructions

  • Preheat the oven to 350F.
  • Rinse the veggies (You can peel them if you prefer) and slice them into thin layers. Use a Mandolin if possible or cut them into 1/8 of an inch.
  • Pour slices onto a baking sheet and toss with olive oil and salt. Spread the veggie slices out evenly, making sure they aren't stacked on top of each other.
    Bake for 30-40 minutes , flipping the slices halfway through.
  • Remove from the oven when the beets lighten in color and leave them to cool completely before you pour them into a container.
    They will become crispy once cooled.
    Store in an airtight container and serve as is or with a delicious dip.
    Stores for up to 7 days.

Are you looking for more healthy vegan snacks? Take a look at my Healthy Roasted Chickpea recipe or my 5 Ingredient Protein Energy Bites

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