Vegetable chips are an insanely satisfying snack, and unlike many store-bought veggie chips loaded with oil, you can feel good munching on these. With the help of a favorite kitchen appliance, the dehydrator, you can make deliciously satisfying and crunchy chips using seasonal root vegetables.
Tip: To create thin, even slices use the slicing blade on a food processor or a mandolin.
- 3 large beets
- 2 medium sweet potatoes
- 1 Tbsp water
- 1 Tbsp coconut oil or extra virgin olive oil
- 1 tsp sea salt
- 2 tsp coarse ground pepper
Wash all veggies and peel beets if desired.
Slice all vegetables very thinly (~1/16th inch). Using a mandolin is very helpful here (if you have one).
Toss lightly with water oil mixture and sprinkle lightly with sea salt and pepper.
Spread across a teflex sheet and dehydrate 6 to 12 hours at 125°F (this may vary depending on dehydrator brand).
Check vegetables every two hours. Vegetables will be done when they appear curled on the edges and crisp.
Enjoy immediately or store in an airtight container to keep crispness.
Alternative oven directions: Line a cookie tray with parchment paper and spread vegetables evenly. Bake at 250°F for 45 to 50 minutes, tossing frequently to ensure none overcook. Note: I love sweet potatoes and beets here but you could definitely add carrots, russet potatoes or any other root vegetable of your liking.