Turn your favourite root vegetables into healthy baked snacks. These baked vegetable chips are so addictive!
I’m excited about this post! Let me introduce you to the BEST healthy baked snacks.
Who’s a chippy fan? 🙋 Or, I guess depending where you’re from, are you a crisp fan? A chip fan?
Whatever way it’s said, they are definitely a guilty pleasure of mine. The guilt isn’t just for health reasons. It’s mainly because of all the packaging chippies come in! It is so worth making your own, and the fact that they are a lot healthier is big bonus!
There are a few tricks to getting them to a) not shrivel up b) not burn and c) stay crispy. I’ll explain those below.
For my veggie crisps I use vegetables like potatoes, beetroot, carrots, kumara (sweet potato) or parsnip.
I slice them very thin with a mandolin, about 1.5 mm thickness. Obviously the thinner you slice, the faster they’ll cook. If you can get them as thin as 1mm they can be ready in under 30 minutes.
You can use a food processor with a slicing attachment or slice by hand. Bear in mind, the latter way means you’ll have more uneven slices and cooking times.
Place the sliced vegetables in a sieve or colander with some salt. A teaspoon per cup of sliced vegetables. This will draw the moisture out of the vegetables and make for a much crunchier crisp.
If you have beetroot slices you may choose to have these in a separate sieve or colander as they’ll stain the other vegetables.
Leave them to sit for about 30 minutes. Water will start accumulating and dripping from the colander.
After they’ve sat, give them a good rinse under the tap and pat them dry in a clean tea towel or paper towel. The beetroot shouldn’t stain too much anymore as its coloured liquid has been drained.
Toss the vegetables slices in a little oil and salt and lay them out on baking trays. Try and space them out so they are not overlapping.
Bake in a medium-low heat oven. Baking them slowly and consistently dries them out without burning them.
Remove the crisps from the oven after about 20 minutes baking to remove the first lot of crisps that are ready. Usually the crisps around the edges of the tray will be baked fastest. The crisps may still be a little pliable when they’re hot. Do make sure they are not soft, wet and undercooked.
Cooled crisps will crisp up very quickly if they’re properly baked. Any that aren’t crisping up need to go back in the oven and baked more.
It’s as simple as that. The key to keeping your crisps crispy is ensuring that they are completely baked though with no moisture left. Then store them in an airtight container. A rogue underdone chippy can soften a whole batch!
Store in an airtight container for up to a week (though doubtful they will last that long without being eaten!
Healthy Baked Vegetable Crisps
- 3 cups sliced root vegetables (beetroot, carrot, sweet potato, parsnip, potatoes)
- 3 tsp salt
- 3 tbsp olive oil
- salt to taste
- Slice your root vegetables into slices of about 1.5mm thickness.
- Place them in a sieve of colander and sprinkle with salt. Leave them to sit for 30 minutes, for the salt to draw out the moisture in the vegetables.
- After 30 minutes, rinse the vegetables and pat them dry well with a tea towel or paper towels.
- Heat your oven to 150 degrees celsius.
- Toss the vegetables with the oil and sprinkle with a little salt for flavour.
- Lay the vegetables out on oven trays, spaced apart so they’re not overlapping.
- Bake for about 40 minutes but after 20 minutes remove the tray and check the doneness of the vegetables around the outside of the trays. They may still be a little pliable but they can’t be soft or wet anymore. As the crisps cool, those that are ready should crisp up completely and quickly. Any that aren’t done need to continue baking.
- Once all the crisps are completely baked through, they can be cooled and stored in an airtight container for up to a week.
Have you made these? Tag me and let me know! @home_grown_happinessnz
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