My midwestern family is going to think I have officially lost my mind on this one. I’ve always been a “chips” gal, preferring salty snacks over sweet ones. I intentionally don’t buy chips because that is the fastest way to derail my healthy eating. Tortilla chips especially, never last more than a couple of days in our house. This weekend I was really craving some chips, so I decided to make my own vegetable chips in the hopes of finding a guilt free alternative.
Ok, beet chips don’t have the same ring as Tostitos, but they were still good. My favorite of the bunch were the kale chips which were shockingly delicious and addicting. (They’re already all gone). First you thinly slice (using a mandolin is the easiest, but you can use a knife too) some root vegetables (I used parsnip, beets, carrots and sweet potatoes) and tear up some kale into bite sized pieces.
Then coat the vegetables in olive oil or cooking spray. I actually used cooking spray because my first batch with olive oil came out a bit soft. Then, sprinkle them with the seasoning of your choice (suggestions: salt and pepper, italian seasoning, dill or red chili flakes) I baked mine on a sheet pan lined with parchment paper at 300 degrees for about 40 minutes, but it really depends on the thickness of the vegetables and the way your oven heats. Just keep your eyes on them.
Such a fun new way to eat your vegetables! These would be so good with a homemade onion dip, or as a side dish with a burger or sandwich.