Roasted Root Vegetable Chips
Looking for a salty crispy crunchy snack? If you love potato chips or popcorn this is a fun recipe remix that includes veggies! Or if your vegetables are sitting on the counter or in the fridge and it’s time to use them, it’s time to bake some roasted root vegetable chips.
In this recipe I used potatoes and beets but you can certainly mix it up with zucchini, squash, parsnips and rutabagas. Be mindful of different cooking times for higher water content vegetables.
Example: Squash has higher water content than potatoes. You can salt them to have some of the water release and soak up some of the excessive moisture with a paper towel before putting them on the baking sheet.
I love these roasted root vegetable chips for a mid-day snack. You could use them as tortilla chips and pair them with salsa and guac or replace your crackers and top them with dips! These baked veggie chips can also be a savory side with a meal.
Roasted Root Vegetable Chips Nutrition Information:
Beets: Beets are good sources of vitamins and minerals. There is also research concluding beets improve heart health and enhanced exercise capacity. They also contain inorganic nitrates, which have a number of health benefits.
Sweet Potato: Sweet potatoes are starchy root vegetables that are rich in fiber, vitamins, and minerals. They’re also high in antioxidants that protect your body from free radical damage and chronic disease.
Potato: Regular potatoes contain potassium, vitamin C, and are a complex carbohydrate.
Nutrition Bonus: Preparing sweet potatoes with a little fat such as olive or avocado oil, can help boost the absorption of beta-carotene since it’s a fat-soluble nutrient!
Potatoes and beets are also great carbohydrate sources for post exercise to replenish electrolyte and glycogen stores.