Spiced Sweet Potato ChipsPREP TIME: 10 minutes / TOTAL TIME: 24 / SERVINGS: 2, 1 12-oz sweet potato, peeled 1. What to do? COMBINE the vinegar, water, honey, garlic, turmeric, and chili pepper in a small nonaluminum saucepan. BAKE, turning often, for 25 minutes. 1 dried hot chili pepper, 1–2 in. For comparison, one ounce of potato chips contains 154 calories and 10.3 grams of fat, of which 1.1 grams are saturated. The low-saturated fat content is a plus because watching your intake of this kind of fat is a good way to protect the health of your heart. Sara Ipatenco has taught writing, health and nutrition. Salt & Vinegar Sweet Potato Chips. If you're following a low-sodium diet, it's 7 percent of your daily 1,500-milligram limit. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. used as a substitute for professional medical advice, 1. Gather your favorite root vegetables such as carrots, potatoes, sweet potatoes or parsnips, slice them thinly and then blanch the slices to preserve the flavors and nutrients. Vegetable chips are a delicious and healthy way to enjoy vegetables. 1½ Tbsp coconut oil Toss with coconut oil and 14 teaspoon salt.2. Turn potato slices over and return to the oven. It turns out, many "veggie" chips are mostly potato-based, with veggie powders added for flavor and color. LIVESTRONG.com may earn compensation through affiliate links in this story. SLICE the zucchini on the diagonal, about ⅛" thick. A 1-ounce serving of veggie chips contains 134 calories and 6.6 grams of fat, of which 0.5 gram is saturated. BAKE for 7 minutes, or until barely starting to brown. ¼ tsp sugar It should not be Store in the refrigerator. Reduce the oven temperature to 300°F and bake until splotchy brown and crisp, 10 to 15 minutes more. You'll get small amounts of key nutrients when you eat veggie chips, but you also need to consider the fat and sodium content of the snack before digging in. For sweet potato chips: Pre-heat the oven to 300 degrees and line a baking sheet with parchment paper. Root vegetables are the best for homemade vegetable chips as they hold their shape and flavor better. 2020 In terms of fat and sodium, veggie chips are a better snack choice than potato chips. Use of this web site constitutes acceptance of the LIVESTRONG.COM HEAT oven to 375°F.2. Coat 2 baking sheets with cooking spray2. One ounce of veggie chips supplies you with 1.37 milligrams of vitamin E, which is a nutrient that helps protect your cells from the kind of damage that can increase your risk of heart disease and cancer. Crispy and salty like potato chips, but made from vegetables, veggie chips might seem like the perfect blend of taste and nutrition. Keep in mind, too, that an ounce isn't very much, so it's easy to eat more and therefore consume far more sodium. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver. The vegetable chips can be stored in an airtight container for up to 2 days. Bring to a boil and cook for 5 minutes.3. NUTRITION (per serving) 157 cal, 3.5 g pro, 36 g carb, 6 g fiber, 12 g sugars, .4 g fat, .1 g sat fat, 353 mg sodium, MORE: 25 Awesome Things You Can Do With Sriracha, Zucchini ChipsPREP TIME: 8 minutes / TOTAL TIME: 40 minutes / SERVINGS: 4, 2 lg zucchini Rinse under cold running water to stop cooking. Instructions. 6 Tbsp honey Remove to paper towels and let cool. ½ tsp turmeric They’re just as addictive but offer more nutrition and contain much less oil and salt. 1. POUR the hot mixture through a sieve over the carrots to cover them completely. Drizzle olive oil over thinly sliced vegetables, such as sweet potatoes and carrots, sprinkle them with dried herbs and spices and roast them until they're crunchy. But answering that craving with store-bought veggie chips isn't a great idea: They're often made of mostly potato starch and coloring, and devoid of any actual real vegetables. Chips can be stored in an airtight container for up to three days.NUTRITION (per serving) 469 cal, .7 g pro, 3.9 g carb, 1 g fiber, 3 g sugars, 3.5 g fat, 3 g sat fat, 129 mg sodium, Sweet-Hot Pickled Carrot ChipsPREP TIME: 8 minutes / TOTAL TIME: 16 minutes / SERVINGS: 10, 3 carrots Place the slices in a large bowl and toss well with the oil, salt, and garlic powder (if using). long. diagnosis or treatment. For many consumers, veggie chips are a dream-come-true. ¼ tsp salt. If you wan to learn how to make veggie chips in a dehydrator, do not skip the process of making taro chips. ½ c white or cider vinegar Cool before serving. For many consumers, veggie chips are a dream-come-true. These will keep at room temperature, uncovered, for several hours. A serving of veggie chips isn't a healthy substitute for fresh, frozen, or even canned veggies. advertisements are served by third party advertising companies. Privacy Policy Flip beets and bake for an additional 10 to 15 minutes, or until beets have dried out and become crisp. Peel 3 medium uncooked beets and cut into thin slices. Humidity can make the chips soggy, so it's best to make them on a sunny, dry day. You might also look for reduced-sodium versions to increase the nutritional value a bit more. ¼ tsp chili powder Sweet Potato Chips It can be easy to go overboard when it comes to snacking, particularly when crunchy, salty chips are involved. When you eat veggie chips, stick to a small handful since they do contain fat and sodium, even if it's in smaller doses than potato chips. 25 Awesome Things You Can Do With Sriracha, Make Your Own Energy Bars For Just 19 Cents A Serving, 7 Things You Can Make With A Spiralizer Besides Veggie Pasta, 5 Veggies That Are Healthier Cooked Than Raw, Crispy Cauliflower "Chips" with Tahini-Yogurt Dressing, Five Foods You Didn't Know Could Be Turned into Chips. HEAT oven to 400°F. The material appearing on LIVESTRONG.COM is for educational use only. Try one of our healthy vegetable or fruit alternatives instead. They also make a very healthy alternative to greasy and calorie filled processed chips. Veggie Chips Recipe: Baked and Delicious Homemade Veggie Chips Drain and place in an ovenproof glass or earthenware container.2. She started writing in 2007 and has been published in Teaching Tolerance magazine. 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