Low Fat Homemade Vegetable Chips
Indulge guilt-free with these Low Fat Homemade Vegetable Chips, a crispy, nutrient-packed alternative to traditional fried snacks. Featuring a vibrant mix of sweet potatoes, beets, carrots, and zucchini, these oven-baked chips burst with natural flavor and are perfectly seasoned with a blend of paprika, garlic powder, and black pepper. Lightweight yet satisfying, they’re lightly coated in heart-healthy extra virgin olive oil to achieve that irresistible crunch. Ready in under an hour, this recipe is ideal for health-conscious snack lovers seeking a low-calorie treat that doesn’t skimp on taste. Serve them fresh out of the oven for maximum crispiness or store them as a quick grab-and-go snack for busy days. Perfect for sharing, these vegetable chips are a wholesome and delicious way to elevate your snack game!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 medium Beets
- 3 large Carrots
- 2 medium Zucchini
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
Wash and peel the sweet potatoes, beets, and carrots. Leave the skin on the zucchini if desired.
Using a mandoline slicer or a sharp knife, slice all the vegetables into very thin rounds, approximately 1/8 inch thick.
Place all the vegetable slices in a large bowl. Add the olive oil, ensuring each slice is lightly coated, but not soaked in oil.
In a small bowl, mix together the salt, paprika, garlic powder, and black pepper.
Sprinkle the seasoning mixture over the vegetable slices and gently toss to ensure even coating.
Arrange the vegetable slices in a single layer on the prepared baking sheets. Avoid overlapping slices to ensure even cooking.
Bake in the preheated oven for 15 minutes, then carefully flip each slice and continue baking for another 10 minutes, or until the edges are crispy and lightly browned.
Keep an eye on the chips during the last few minutes of baking, as some slices may cook faster than others depending on thickness.
Once cooked, remove the chips from the oven and allow them to cool on the baking sheets for a few minutes to crisp up further.
Serve immediately as a crispy, delightful snack or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6715 mg | 292% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 61.0 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2189 mg | 47% | |
*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.
