Snacks can be a killer when it comes to eating healthy. We’ve all been there… it’s 4pm, you’re working, you’re tired, you’re hungry, and then….you reach for something convenient (and inevitably unhealthy)! BUT how about reaching for a homemade bag of Baked Vegetable Chips instead? These chips are made with Root Vegetables which are high in antioxidants, therefore helping to alleviate the effects of free radicals in your body which in turn helps to make your skin appear younger! So the next time you want a savory snack give these chips a try! If you’ve got veggies, olive oil, your favorite seasonings, and an oven, it’s as easy as one…two…CRUNCH!
Baked Vegetable Chips
3-4 root vegetables (I used 1 turnip, 1 yam, and 2 beets)
1/2 tbsp. olive oil
seasoning of your choice. (This recipe uses a combination of salt + pepper, cayenne, curry, and smoked paprika for a little spice. More great suggestions here!)
Preheat oven to 350 degrees.
Wash and either peel or scrub vegetables.
Slice vegetables as thinly as possible (about 1/16″ – 1/8″) using a mandoline. If needed, pat them dry with a paper towel to make sure they are dry.
Place vegetables on paper towels and sprinkle lightly with salt on both sides to extract all of the liquid (for a crispier chip). Let vegetable chips rest for 20 to 30 minutes, most of the liquid should be released. Then, rinse them in cold water and dry well.
Toss vegetable slices in about 1/2 tbsp. olive oil (they don’t need to be coated, just a small amount). Combine spices in a small bowl and toss with lightly oiled veggies.
Lay vegetables on a baking sheet rubbed with oil. Make sure they don’t overlap.
Bake for 15-20 minutes, until slightly brown.
*They don’t keep very well, but you can store them in a sealed container (metal is best) and bake again for a few minutes if needed!
Source: Inspired to Share