Paleo Homemade Vegetable Chips
Satisfy your snack cravings the paleo way with these irresistible homemade vegetable chips! Bursting with vibrant colors and wholesome flavors, this recipe transforms sweet potatoes, beets, and zucchini into crunchy, guilt-free chips seasoned with olive oil, sea salt, garlic powder, paprika, and a hint of black pepper. Perfectly thin slices are baked to golden perfection, making this recipe a healthy alternative to traditional fried chips. With just a few simple ingredients and no preservatives, these oven-baked chips are paleo-friendly, gluten-free, and ideal for meal prep or a quick snack on the go. Serve them fresh out of the oven or store them for later—either way, each bite is packed with irresistible crunch!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 large Beets
- 2 medium Zucchini
- 2 tablespoons Olive oil
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
Instructions
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Wash and peel the sweet potatoes and beets. For the zucchini, washing is enough unless the skin is not ideal.
Using a mandoline slicer, slice the sweet potatoes, beets, and zucchini into thin, even rounds, about 1/8-inch thick.
Place the sliced vegetables into a large mixing bowl.
Add the olive oil, sea salt, black pepper, garlic powder, and paprika to the sliced vegetables. Toss until all slices are well coated.
Arrange the vegetable slices in a single layer on the baking sheets, ensuring no overlap for even baking.
Bake each sheet in the oven for about 20 minutes, then rotate the pans from top to bottom and front to back. Continue baking for another 20 minutes or until the chips are crisp and lightly browned. Keep a close eye on them to prevent burning, as baking times can vary.
Remove from the oven and let the chips cool on the baking sheets. They will continue to crisp up as they cool.
Once cooled, serve immediately or store in an airtight container for up to three days.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5642 mg | 245% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 60.2 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1918 mg | 41% | |
*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.
