Heart-Healthy Homemade Vegetable Chips
Satisfy your snack cravings with these Heart-Healthy Homemade Vegetable Chips—an irresistible mix of crispy, seasoned goodness that's as nutritious as it is flavorful. Made with vibrant slices of sweet potatoes, beetroots, carrots, and zucchini, this oven-baked recipe swaps deep frying for a lighter, heart-friendly alternative. Coated in a mouthwatering blend of olive oil, garlic powder, smoky paprika, and a touch of sea salt, these chips are perfectly seasoned and delightfully crunchy. Ready in under an hour, this easy recipe is perfect for guilt-free snacking or a colorful party appetizer. Serve these wholesome chips fresh from the oven for maximum crispness, and enjoy the healthy snacking experience everyone will love!
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Ingredients
- 2 large Sweet potato
- 2 large Beetroot
- 3 large Carrot
- 2 large Zucchini
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Sea salt
Directions
Step 1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
Step 2
Scrub all the vegetables thoroughly under running water. Peel the sweet potatoes and beetroots. You can choose to peel the carrots, but it's not necessary if they are organic.
Step 3
Using a mandolin or a sharp knife, thinly slice the sweet potatoes, beetroots, carrots, and zucchinis to approximately 1/8-inch thickness. To ensure uniform cooking, try to slice them as evenly as possible.
Step 4
In a large mixing bowl, combine the olive oil, garlic powder, paprika, black pepper, and a pinch of sea salt. Whisk the mixture until well combined.
Step 5
Gently add the sliced vegetables to the oil mixture and toss them until evenly coated.
Step 6
Arrange the vegetable slices in a single layer on the prepared baking sheets. Make sure they do not overlap to avoid steaming, which will make them soft instead of crispy.
Step 7
Bake in the preheated oven for about 15 minutes, then rotate the trays and bake for an additional 15 minutes or until the edges are crisp and slightly browned.
Step 8
Remove the tray from the oven and let the chips cool on the baking sheet for a few minutes; they will become crispier as they cool.
Step 9
Taste and sprinkle with additional sea salt if desired.
Step 10
Serve immediately for the best texture. Store any leftovers in an airtight container for up to two days, though they are freshest when served immediately.
Nutrition Facts
| Serving size | (1427.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1173.2 |
| Total Fat 60.2g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 9.0g | |
| Cholesterol 10.8mg | 0% |
| Sodium 6954.8mg | 0% |
| Total Carbohydrate 149.7g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 83.1g | |
| Protein 17.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 297.2mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 3448.9mg | 0% |
Source of Calories