Root Veggie Chips with Sea Salt

11 Ratings
  • 5 7
  • 4 1
  • 3 1
  • 2 1
  • 1 1
  • 11 Ratings

Transform sweet potatoes, beets, carrots, and more into a healthy snack even kids will love with this root vegetable chips recipe. Sprinkle with sea salt and your favorite spices to make these veggie chips your own.

By Better Homes & Gardens Test Kitchen
Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

cook:
8 hrs
total:
8 hrs 20 mins
prep:
20 mins
Servings:
6
Yield:
2 cups
Nutrition Info
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Ingredients

Directions

  • Bring a large pot of salted water to boiling over high heat. Add the vegetable slices;** cook for 30 seconds. Drain vegetable slices in a colander set in a sink. Rinse with cold water and drain again. Pat vegetable slices dry with paper towels.

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  • In a large bowl combine vegetable slices and 1/2 teaspoon salt; toss to coat. Arrange in a single layer on mesh-lined dehydrator trays.

  • Dehydrate at 135°F for 8 to 10 hours or until dry and crisp,*** shifting trays as necessary to dry chips evenly. (Timings may vary depending on the air humidity and the amount of moisture in the vegetables.) If desired, sprinkle with additional salt.

*Tip:

Use a mandoline to slice vegetables evenly.

**Tip:

If using beets, precook beet slices separately to prevent the red color of the beets from "bleeding" on to the other vegetables.

***Tip:

When done, the chips will look evenly dry, the edges will have curled, and the chips will be crisp. Remove a chip or two and let cool a few minutes. Taste for crispness. Keep drying if chips are not crisp.

Nutrition Facts

Per Serving:
50 calories; carbohydrates 12g; insoluble fiber 2g; sugars 3g; protein 1g; vitamin a 4264.8IU; vitamin c 7.9mg; thiamin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 29.7mcg; sodium 223mg; potassium 278mg; calcium 23mg; iron 0.5mg.
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