What do you crave more: chips or chocolate? Savory or sweet? I gotta say, I like ‘em both way too much! Which of course leads to that all-too-common problem: once that bag of chips or bar of chocolate is open, it’s all gonna get eaten (I mean, does anyone actually reseal their chocolate?!).

That we have trouble stopping ourselves when it comes to these foods is no coincidence: the artificial flavors and flavor enhancers found in most commercial chips make it very hard for us to keep our hands off them. (The processed food industry adds these substances deliberately in order to increase their sales.) What’s more, commercial chips are deep-fried and super greasy. What’s a chip-lover to do?

Here’s one solution: don’t buy them in the first place. Or better yet: make your own healthy version! Vegetable chips are easy to make on your own and ideal for cozy evenings on the couch watching TV or as a Clean Eating snack.

In addition to the classic potato, I also like to use carrot, parsnip, beetroot, sweet potato, radish, savoy cabbage, or kale when making veggie chips. Kale chips in particular have long been one of the darlings of the Clean Eating scene! Veggie chips are quick to prepare, crispy, light, and delicious. They can be baked in an oven or crisped up as raw chips in a dehydrator.* What makes raw veggie chips especially healthy is that they aren’t heated above 42˚C. This means that all nutrients – including heat-sensitive compounds like phytochemicals – are retained during the gentle dehydration process. In contrast, heating foods above 42°C destroys several vitamins, minerals, and enzymes, which is why raw vegan cuisine does not call for any sort of cooking, baking, and frying. No (olive) oil is needed to make the veggie chips in the dehydrator!

Make Your Own Veggie Chips

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time
  • potatoes
  • sweet potatoes
  • parsnips
  • beetroot
  • olive oil*
  • salt*
  1. Clean and peel vegetables. Cut into very thin slices using a mandoline (I use Nicer Dicer’s vegetable slicer). The thinner the slices, the crispier the chips.
  2. In a bowl, combine olive oil (enough to coat the veggies) with salt and/or other herbs and spices (paprika, curry, thyme, etc.). Add veggie slices and toss well.
  3. Line baking trays with parchment paper and lay veggie slices out evenly in a single layer.
  4. Bake at 140°C on the FAN setting for around 40-50 minutes. Every so often, open the oven to allow steam to escape. Be sure to check on the chips frequently toward the end: they can quickly turn from crispy to burnt!
  5. Alternatively, veggie chips can be prepared in a dehydrator* – just omit the oil.
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Enjoy and have fun! :-)

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