When you’re trying to eat better, snacking is often. the most difficult part. It seems unfair that all the crunchy, salty, savory snacks are pretty bad for you and dips are made for such snacks.
But you can satisfy that craving, while also keeping things healthy — by making your own veggie chips. Yes, veggie chips.
These are not complicated to make, taste delicious, and so nutritious that you can eat as many as you want without feeling any guilt.
While they are easy for sure, if you don’t do it right, a lot can go wrong. First and foremost you need a mandolin slicer. I’ve tried to do this with the sharpest knife, and it’s literally impossible to get the chips thin and even enough to cook to crisp perfection unless you have Iron Chef level slicing skills.
You also can’t skip the salting step — it draws the water out of the veggies, which keeps them from being flopping, soggy chips. So salt and dry well; you’ll be glad you did.
Other than that, if you follow the directions, you will be surprised at what a crispy, addictive chip you get from the veggies you would usually use in your soup.
- 1 medium red beet
- 1 medium golden beet
- 1 medium sweet potato
- 1 medium parsnip
- 1 medium turnip
- 2 teaspoons kosher salt
- 2 tablespoons Ava Jane’s Kitchen Avocado Oil
- 2 teaspoons Everyday Spice Blend
- Preheat oven to 375 degrees F.
- Scrub the vegetables with a vegetable brush and dry well. Spread a layer of paper towels on a clean countertop. Sprinkle 1 teaspoon salt evenly over the paper towels.
- Using a mandolin slicer, slice the vegetables into 1/8" slices and lay on the paper towels in a single layer. Sprinkle with the remaining salt. Let sit for 15 minutes. Pat with paper towels until veggies are completely dry — any water drops remaining on the chips will prevent them from crisping up.
- Lay the chips on a single layer baking sheet. Brush them with the avocado oil. Bake for 12-15 minutes, until chips are curled up at the edges. Chips will crisp up as they cool. Store in an airtight container.