How To Make REAL Vegetable Chips:

Have you ever found yourself standing in the snack isle right in front of the many varieties of potato chips, contemplating whether you can "afford" (whether in terms of money or calories) to buy a bag, knowing full well the whole bag will end up in your stomach? If you have answered no, then most likely you have never tasted potato chips in your life! What if you didn't have to give up chips? What if you could make them at home and enjoy the crispiness guiltless? Well, actually you can! Eat vegetable chips! And no, I'm not talking about those sold in the stores under the impression of being healthy and "guilt-free", which are a far cry from what the truth. Even though there are some products that are quite "clean" in terms of ingredients and can be quite healthy, most vegetable chips are full of fat, additives, and very little real vegetables.

So, it's time to turn on your oven, bring out the cutting board and knife and spend  only 5 minutes preparing your own healthy and natural vegetable chips! You can use most root vegetables like potatoes, sweet potatoes, parsnips, turnips, carrots, beets, and even kale!

Potato Chips:

Ingredients: 2 potatoes, salt, 1 tbsp olive oil

Preparation:

1. Preheat oven to 375 degrees F.

2. Wash potatoes (no need to peel). Slice them thinly and put in a bowl. Mix with olive oil and salt until evenly distributed.

3. Bake 25 to 30 minutes, rotating pans once halfway through the baking process. Potatoes are finished when completely golden brown and resemble chips. Remove from the oven and cool slightly on the pan. Chips will crisp up as they cool down.

Sweet Potato Chips:

Follow the recipe above substituting potatoes with sweet potatoes, as well as changing the baking time to 22-27 minutes.

Parsnip Chips:

Follow the recipe above substituting potatoes with parsnips, baking at 375 degrees F for about 15-45 minutes, checking often to avoid burning.

Turnip Chips:

Follow the recipe above substituting potatoes with turnips, baking at 375 degrees F for about 15-45 minutes, checking often to avoid burning.

 

Carrot Chips:

Follow the recipe above substituting potatoes with carrots, 

as well as changing the oven temperature to 275 degrees F 

for about 30-35 minutes, checking often to make sure they don't burn.

Beet Chips:

Follow the recipe above substituting potatoes with carrots, as well as changing the oven temperature to 325 degrees F for about 40 minutes.

Kale Chips:

1. Preheat oven to 375 degrees F.

2. Wash and thoroughly dry 1 bunch kale (this might seem like a lot of kale but it shrinks quite a bit in the oven). Pluck the leaves from the stems. Discard stems and tear the leaves into bite-size pieces and place them in a large bowl. Add the olive oil and garlic and liberally sprinkle with salt. Toss to evenly coat all pieces. Lay the kale in a single layer on baking sheets.

3. Bake for 10-15 minutes, and check often to make sure they don't burn.

Enjoy! P.S if you feel adventurous and decide to try making chips from other vegetables not listed here please comment below with the recipe so that we could also try!