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.
Ingredients
- 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
Preparation
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Wash all veggies and peel beets if desired.
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Slice all vegetables very thinly (~1/16th inch). Using a mandolin is very helpful here (if you have one).
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Toss lightly with water oil mixture and sprinkle lightly with sea salt and pepper.
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Spread across a teflex sheet and dehydrate 6 to 12 hours at 125°F (this may vary depending on dehydrator brand).
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Check vegetables every two hours. Vegetables will be done when they appear curled on the edges and crisp.
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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.
