Low Sodium Homemade Vegetable Chips

Say goodbye to store-bought snacks loaded with sodium and hello to guilt-free crunch with these Low Sodium Homemade Vegetable Chips! This wholesome recipe combines vibrant sweet potatoes, earthy beets, and nutrient-packed kale for an irresistible medley of flavors and textures. Seasoned with a delicate blend of garlic powder, smoked paprika, black pepper, and dried thyme, these chips are oven-baked to crispy perfection without any preservatives or excess salt. Perfect as a healthy snack or an eye-catching party appetizer, these chips are easy to make, requiring just 15 minutes of prep time and a mandoline for perfectly thin slices. Serve them fresh or store them for a few days—they’re versatile, nutritious, and loaded with deliciousness in every bite.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Sweet potatoes
• 1 bunch Kale
• 3 medium Beets
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried thyme

Directions

Step 1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2

Wash and thoroughly dry all vegetables.

Step 3

Slice the sweet potatoes and beets into very thin rounds, ideally using a mandoline for consistent thickness.

Step 4

Remove the stems from the kale and tear the leaves into large, chip-sized pieces.

Step 5

In a large bowl, toss the sweet potato and beet slices with 2 tablespoons of olive oil, garlic powder, smoked paprika, black pepper, and dried thyme. Mix well to ensure even coating.

Step 6

Spread the sweet potato and beet slices in a single layer on two separate baking sheets lined with parchment paper, making sure they do not overlap.

Step 7

Toss the kale leaves in the remaining 1 tablespoon of olive oil, ensuring they are evenly coated.

Step 8

Place the kale leaves on a separate parchment-lined baking sheet in a single layer.

Step 9

Bake the sweet potatoes and beets in the preheated oven for approximately 25-30 minutes or until they are crisp around the edges but still slightly pliable in the center. Flip them halfway through the cooking time to ensure even crisping.

Step 10

Keep an eye on the kale as it bakes more quickly; bake it for about 10-12 minutes or until the edges start to brown and the leaves are crisp.

Step 11

Remove all vegetables from the oven and let them cool completely on the baking sheets; they will continue to crisp up as they cool.

Step 12

Once cooled, serve the vegetable chips immediately or store them in an airtight container for up to three days.

Nutrition Facts

Serving size	(755.2g)

Amount per serving	% Daily Value*
Calories	819.2

Total Fat 45.9g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 751.5mg	0%
Total Carbohydrate 91.0g	0%
Dietary Fiber 24.9g	0%
Total Sugars 30.9g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 650.6mg	0%
Iron 8.6mg	0%
Potassium 1628.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 7.1%

Carbs: 43.5%