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Recipe: Easy Veggie Chips

Here’s a nutritious way to enjoy some crunchy, tasty chips. By thinly slicing and baking vegetables, you’re able to get your chip fix without compromising your health goals.

Make a large batch on the weekend and portion your veggie chips out into ziplock bags for the week. 


• 2 lbs of root vegetables, thinly sliced (sweet potato, parsnips, beets or carrots)

• Sea salt or Himalayan salt Cajun spice (or any spice of your choice)

Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

Thinly slice the root vegetables to  about 1/8 inch thickness. Toss the sliced veggies with a sprinkle of salt and Cajun spice.

Spread the sliced veggies in a single layer over the prepared baking sheet. Roast for 15 minutes, and then flip them over. Roast for another 5-10 minutes or until crispy. Enjoy!


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