Low Sodium Homemade Vegetable Chips
Elevate your snacking game with these irresistibly crunchy Low Sodium Homemade Vegetable Chips! Packed with natural flavors and a vibrant medley of sweet potatoes, kale, and beets, this guilt-free recipe delivers a satisfying crunch without the overload of salt. Seasoned with aromatic garlic powder, smoky paprika, and a hint of thyme, every bite bursts with wholesome and savory goodness. Perfectly baked to crisp perfection in under an hour, these veggie chips make an ideal healthy snack or flavorful party treat. Plus, they’re easy to prepare and customizable to your palate—no mandoline? No problem! Delight in this low-sodium snack that’s as good for your body as it is for your taste buds.
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Recipe Information
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
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Wash and thoroughly dry all vegetables.
Slice the sweet potatoes and beets into very thin rounds, ideally using a mandoline for consistent thickness.
Remove the stems from the kale and tear the leaves into large, chip-sized pieces.
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.
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.
Toss the kale leaves in the remaining 1 tablespoon of olive oil, ensuring they are evenly coated.
Place the kale leaves on a separate parchment-lined baking sheet in a single layer.
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.
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.
Remove all vegetables from the oven and let them cool completely on the baking sheets; they will continue to crisp up as they cool.
Once cooled, serve the vegetable chips immediately or store them in an airtight container for up to three days.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 752 mg | 33% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 30.9 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1629 mg | 35% | |
*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.
