Heart-Healthy Homemade Vegetable Chips
Transform snack time with these irresistible Heart-Healthy Homemade Vegetable Chips! Packed with vibrant flavors and wholesome goodness, this recipe features a medley of sweet potato, beetroot, carrot, and zucchini, thinly sliced and baked to crispy perfection. Tossed in olive oil and seasoned with garlic powder, paprika, and a hint of black pepper, these oven-baked chips deliver crunch without the guilt, making them a nourishing alternative to traditional fried snacks. Ready in under an hour, they’re perfect for a nutritious on-the-go snack or as a crunchy side dish. With no added preservatives and customizable seasoning, these easy-to-make veggie chips are a heart-healthy treat you’ll crave again and again!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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.
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.
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.
Gently add the sliced vegetables to the oil mixture and toss them until evenly coated.
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.
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.
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.
Taste and sprinkle with additional sea salt if desired.
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
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 6955 mg | 302% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 83.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3449 mg | 73% | |
*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.
