Healthy Snacks – Make Your Own Fruit & Veggie Chips

healthy_snack_apple_chips-impI have yet to meet a chip I don’t like. I find them hard to resist at the end of the day, but we all know those salty crunchy bites of yummy are not healthy, even when the bag says they are made of vegetables! However, there are vegetable chips that are healthy and you can easily make them at home.

I had heard of sweet potato chips and making your own potato chips but it turns out if you open your vegetable crisper, there is a rainbow of chip options as close as your own oven.

All the crunch with out the fat.  Who knew zucchini could taste this good? And if you are in the mood for sweet stuff, there’s a chip for that too! Apple chips just might be your new favorite.

These are the chip recipes I have tried so far, let me know if there is one I am missing. Oven temps and cooking time may vary depending on the thickness of your chips and temperature of your oven. Watch them closely the first time until you perfect the time and temperature.

Try them all and see if you can’t crush the chip habit with these healthy alternatives!

Healthy Snacks – Make Your Own Fruit & Veggie Chips

Sweet Potato Chips
sweetpotato_chips-imp1 sweet potato
salt & extra virgin olive oil (optional)

Thinly slice a sweet potato with a mandolin or very sharp knife – I peel mine first but you can leave the outter skin on.  Lay slices on a cookie sheet covered with parchment paper. You can sprinkle with a little oil and salt or rosemary before baking but are also yummy plain. Bake at 375 degree’s for 20 mins, flipping half way through and watching closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy.

Kale Chips
healthy_snacks_kale_chips-imp1 bunch of kale
salt & extra virgin olive oil

Wash, pat dry, tear kale into medium size pieces and place in a single layer on a cookie sheet. Spray or drizzle with extra virgin olive oil and sea salt then rub into the kale pieces so each piece has a little coating. Bake at 350 for 10-15 minutes turning and mixing often. Watching closely as they can go from perfect to burnt in less that 10 seconds! Remove cooked ones and continue baking the rest until crunchy.

Zucchini Chips
healthy_Snacks_zucchini_chips-imp1 large zucchini
salt & extra virgin olive oil (optional)

Thinly slice a zucchini with a mandolin or very sharp knife.  Lay slices on a cookie sheet covered with parchment paper and bake at 225 degrees for 1 hour. No need to peel but flipping half way through will help them cook evenly.  Watch closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy. Who knew!

Apple Chips
healthy_snack_apple_chips-imp1 apple
cinnamon & sugar

Thinly slice an apple with a mandolin or very sharp knife. Lay slices on a cookie sheet covered with parchment paper and sprinkle with cinnamon and sugar. Bake at 225 degrees for 45mins to 1 hour, turning the baking tray part way through baking. No need to peel apple or even core it. Watch closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy.


Eggplant Chips

1 eggplant
salt & extra virgin olive oil (optional)

Thinly slice an eggplant with a mandolin or very sharp knife. Lay slices on a cookie sheet covered with parchment paper and sprinkle with salt if desired. Bake at 350 degrees for 25-30 minutes. No need to peel and no need to flip the chips. Watch closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy. A new way to eat eggplant!

Beet Chips
beet_parsnip_chips-imp2-3 beets
salt & extra virgin olive oil (optional)

Thinly slice beets with a mandolin or very sharp knife. Lay slices on a cookie sheet covered with parchment paper and bake at 350 degrees for 25-30 minutes. You can sprinkle with a little oil & salt or rosemary before baking and watching closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy.

Parsnip Chips
1 parsnip
salt & extra virgin olive oil (optional)

Thinly slice parsnips with a mandolin or very sharp knife. Lay slices on a cookie sheet covered with parchment paper and bake at 350 degrees for 25-30 minutes. You can sprinkle with a little oil & salt or rosemary before baking and watching closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy.

Carrot Chips
3 Carrots
salt & extra virgin olive oil (optional)

Thinly slice carrots with a mandolin or very sharp knife. Lay slices on a cookie sheet covered with parchment paper and bake at 350 degrees for 25-30 minutes. You can sprinkle with a little oil & salt or rosemary before baking and watching closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy.

All chips should be stored in an airtight container and should be eaten within 3-5 days.  For some chips, if they get soft after a day or two, pop back into the oven for a few minutes before eating to crisp them up again.

Curious if a dehydrator would work as well or even better than the oven.  Anyone tried both?