Are you ready to level up your snacking game? These healthy root vegetable chips are your ticket to nutritious snacking. And what’s more – this recipe is so easily customizable so you can have these chips tasting like whatever you’re craving!
I know that when I’m in the house for long periods of time, I can become complacent in my snacking. I start to reach for whatever is easiest – whether it’s a piece of fruit or a bag of salty chips, or crunchy crackers.
But since I’ve had so much more time at home recently, I’ve experimented with making my own snacks. Hence why these root veggie chips are on the blog today.
These really aren’t hard to make at all. But if you want them to be as easy as possible, I recommend using a mandolin slicer. A mandolin slicer allows you to slice these veggies as thin and even as possible.
If you don’t have a mandolin slicer, but you have a vegetable slicer, that will work too! That’s actually what I used for the pictures above – just so you could get an idea of what that might look like. This is also what you could use if you want your chips to be on the smaller side, which I kind of prefer.
To get your chips crispy, you’re going to fry it in a high-heat oil or lard. Lard is going to give it the most flavor. But you could also use coconut oil or avocado oil. You’ll want to heat the oil over high heat on the stove until the temperature reaches 375 degrees Fahrenheit.
Fry the chips in small batches. Keep them in the oil until they’re crispy and then drain them on a clean paper towel. Do this until all the chips are fried.
And then for the fun part – season them with whatever sounds good to you! For this specific batch, I used salt, garlic powder, and onion powder. But you could do a simple salt and pepper mix, curry powder, dried herbs, or whatever else sounds good to you.
Let these chips cool before you eat them. Enjoy!
If you like this recipe, check out these others:
Healthy Root Vegetable Chips
- 1 golden beet
- 1 large carrot
- 1 parsnip
- 1 turnip
- 1 sweet potato
- 1 cup lard or other Paleo friendly oil
- Seasoning of your choice
Scrub the veggies and pat dry. Using a mandolin, slice them as thin as you can, making sure all the slices are even.
Heat the lard or oil in a pot until it reaches 375 degrees F.
Carefully fry the chips in batches, being careful not to overcrowd the pan. Drain on paper towels, and sprinkle seasoning of your choice over them.
Let cool before enjoying.
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