Rating: 4 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 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.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

8 hrs
8 hrs 20 mins
20 mins
2 cups


Ingredient Checklist


Instructions Checklist
  • 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.


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

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.