Root Veggie Chips with Sea Salt


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.

Root Veggie Chips with Sea Salt
Photo: Karla Conrad
Prep Time:
20 mins
Cook Time:
8 hrs
Total Time:
8 hrs 20 mins
2 cups


  • 3 - 4 cup peeled (if desired) and thinly sliced sweet potatoes, blue potatoes, beets, parsnips, carrots, rutabagas, and/or celery root*

  • ½ teaspoon fine sea salt


  1. 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.

  2. 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.

  3. 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.


Use a mandoline to slice vegetables evenly.


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


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
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 50
% Daily Value *
Sodium 223mg 10%
Total Carbohydrate 12g 4%
Total Sugars 3g
Protein 1g
Vitamin C 7.9mg 40%
Calcium 23mg 2%
Iron 0.5mg 3%
Potassium 278mg 6%
Folate, total 29.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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