veggie chips

looking to satisfy a snack craving, but trying to keep things on the ‘healthier side’?

try out this easy recipe for homemade veggie chips – the trans fat is slashed, there is much less sodium than the ones you would find in the store, plus – it’s kinda fun to eat something you made ALLlll by yo’self!

HOMEMADE VEGGIE CHIPS

For BEETS–>
Thinly slice with a sharp knife or mandolin slicer.
Toss in olive or coconut oil and evenly space them on a parchment-lined cookie sheet.
Scatter with salt, dried thyme, and oregano.
Bake for 20-30 minutes at 325*, checking often.

For KALE–>
Cut 1 bunch of kale into bite-sized strips.
Toss in olive or coconut oil and evenly space them on a parchment-lined cookie sheet.
Sprinkle with sea salt, freshly cracked pepper, and a dash of apple cider vinegar.
Bake for 18-20 minutes at 350*, toss after 10 minutes.

For SWEET POTATOES–>
Thinly slice with a sharp knife or mandolin slicer.
Toss in olive or coconut oil and evenly space them on a parchment-lined cookie sheet.
Scatter with salt – or for a spicy twist try cayenne pepper, cumin and coriander.
Bake for 10 minutes per side at 350*.

~*ENJOY*~

…nutritional PLUSES…
the BEETS are filled with folate, manganese, and potassium
the KALE is packed with vitamin-C
the SWEET POTATOES offer a super high dose of vitamin-A

*check out my RECIPE page for more tasty creations*

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3 responses to this post.

  1. Love these and that you’ve provided the recipe for each type of veggie – thanks 😀

    Reply

  2. […] you’re not feeling the microwave-ness of it all, HERE‘s a post from a couple of months ago with a recipe on HOMEMADE VEGGIE CHIPS Share this:Like […]

    Reply

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