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
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
