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This veggie chips recipe will produce a beautiful, gluten free and nutrient rich snack with simple, organic ingredients. 
Try something new. Instead of thinking your salty, crunchy snacks have to come from a bag perhaps you make them healthfully yourself.
If you have a garden, this is a great use for your veggies. Gardens can be overwhelming at times when they are in their high yield phases. I always find myself looking for new and creative ways to use my veggies as they begin to pour out of the refrigerator.
If you are terrible at slicing things thinly like me, invest in a mandolin slicer. They are so easy and fabulous, a very useful tool in the kitchen. My girls love to have their apples sliced thinly with the mandolin for a snack. Otherwise, use your slicing skills and make the slices ultrathin for a nice crispy chip.
Parsnips, potatoes, sweet potatoes, beets and other root vegetables are just delicious when roasted into veggie chips.
Once the veggies are prepared place in a bowl and toss with a few shakes of olive oil and herbs.
In general 350 degrees is a great temperature for roasting vegetables in this fashion, you may find 325 degrees works nicely too. Be sure to cook the chips until they are cooked through and have a crispy texture.
Preheat your oven.
Grab a few cookie sheets and line them with parchment paper. Whatever veggie you choose to roast, be sure to space them evenly and sprinkle with dried herbs or salt prior to roasting.
Here are some vegetable roasting ideas to get you started with this creative process:
Beets are high in folate, manganese and potassium. They have a unique, sweet flavor when roasted. Sprinkle with salt, dried oregano and thyme if you like. These cook well at 325 degrees and can burn easily so check in on them often.
Kale has a delicious nutty taste when roasted. Wash, dry and cut a bunch of kale into thin strips. Sprinkle with fresh black pepper, sea salt and a dash of apple cider vinegar. Bake at 350 for 20 minutes, gently tossing half way through.
Sweet Potato is high in vitamin A, especially if you leave the skin intact while slicing. Dust with cayenne, cumin and coriander if you enjoy a spicy flavor. Bake at 350, flipping the chips half way through.
(Recipe adapted from deliciousliving, Feb 2012)
(Picture credit PantryMD)
Do you use any oil? how long do you bake them?
I do use oil – a few good shakes of olive oil and toss the prepared veggies with the oil and herbs. Veggie chips get a more consistent cooking if you flip them half way through the bake cycle. There isn’t a magic number for cooking – I would wait about 8- 10 min before flipping. Think about potato chips, you don’t want them to brown so keep your eye on them and get them crispy but don’t overcook. They are so easy to make!