recipes

Foolproof Tricks To Make Your Own Veggie Chips- Kale, Sweet Potato, Brussel Sprouts, Beets

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We’ve all been there, caught with our hand at the bottom of a chip bag that is somehow now empty. We promised ourselves just a few, but what happened?

It can be easy to go overboard when it comes to snacking, particularly when crunchy, salty chips are involved. While there is no need to deprive yourself of life’s simple pleasures (we’re looking at you, potato chips), why not try a healthier version? Make your own chips right in your oven using vegetables like beets, brussels sprouts, kale and sweet potatoes. You’ll cut calories while enjoying the satisfying crunch we all love, without the greasy mess of a deep-fat fryer. Plus it’s a sneaky way to get some more vegetables in your diet. Here’s the only recipe you’ll need to make delicious veggie chips at home.

1. Choose Your Veggie

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Kale, brussels sprouts, potatoes and beets are all great choices to turn into chips because not only are they nutritious, they also hold up well in the oven and get super-crunchy.

2. Slice Them Thin

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You’ll want to make sure you slice root vegetables, such as beets and potatoes, into very thin slices to get super-crispy. Try using a mandoline to achieve those nice, thin cuts. For leafy vegetables, such as brussels sprouts and kale, make sure to separate out the leaves into a single layer for that perfect crunch.

3. Add Seasoning

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Feel free to go simple with just a drizzle of olive oil and some salt and pepper. Or jazz it up with a sprinkle of Parmesan, a shake of garlic powder or even some spice with chile powder or smoked paprika.

4. Get Them Crunchy

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Bake time can vary based on what vegetable you are cooking, but generally I recommend about 350 degrees for about 10-15 minutes but keep an eye on the vegetables to make sure they don’t burn.

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