Recipes and Cooking Root Veggie Chips with Sea Salt 4.1 (11) 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 BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 20 mins Cook Time: 8 hrs Total Time: 8 hrs 20 mins Servings: 6 Yield: 2 cups Jump to Nutrition Facts Ingredients 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 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. 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. Rate it Print Nutrition Facts (per serving) 50 Calories 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.