Continue your summer off with the perfect produced-packed snack! Perfect for hikes, days by the poolside, or just Netflix & chillin’ all day long. The perfect chips minus all the unhealthy benefits, while making you feel great. These homemade baked veggie chips are definitely a crowd-pleaser. Say goodbye to those store-bought ones and hello to your new favorite snack.
These chips are super customizable and great for those picky eaters. Use any vegetable you want, but I recommend sweet potatoes, zucchini, beets, and carrots.
Some health benefits of this nutrient-packed snack! Sweet potatoes are rich with Vitamin A, a great source for a healthy immune system and vision! Sweet potato's orange color comes from carotenoids, a powerful antioxidant that will protect your cells from everyday damage. Finally, zucchinis are packed with nutrients. It is high in fiber and other vitamins and minerals such as vitamin B6, riboflavin, and potassium. It aids in healthy blood circulation making it heart-healthy!
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Serving Size: 4 servings
Ingredients:
Your choice of veggies, but highly recommended: sweet potatoes, beets, zucchini, carrots, rutabaga, etc.
½ tsp of sea salt
½ tsp of pepper
Oil of choice (avocado oil is a great one for this recipe!)
Highly recommended - a mandolin to cut the slices thinly
Steps
First, wash and clean your vegetables. You can choose to peel them if desired.
With either a knife or a mandolin, slice the vegetables into thin-shaped disks
Lay the veggies on a paper towel and sprinkle salt all over them. Pat dry and let sit for around 15 minutes. This will allow the veggies to sweat out any extra moisture and make the chips extra crisp!
Lay the chips on a baking pan. Sprinkle on pepper and any other seasoning of choice. Lightly toss with oil.
Bake for 15 minutes. After 15, rotate the pan for an additional 15 minutes. You can bake longer to achieve the level of crispiness you desire.
Allow to cool.
Enjoy!
