Roasted Vegetable Chips

While there are plenty of healthy store bought snacking options out there, making your own vegetable chips allows you to control how much fat and salt you’re putting in your food. For The Biggest Loser Thanksgiving menu, the meal starts off with a Roasted Sweet Potato and Toasted Sage Dip and these roasted vegetable chips are a perfect pairing. If you don’t have time to make your own, you can serve the dip with crisp raw vegetable, quick blanched vegetables or whole grain crackers instead.

Roasted Beet Chips Recipe

  • Makes: 10 servings (about 14 chips per serving)
  • Total Time: 40 mins
  • Hands On Time: 10 mins

Ingredients

  • 4 medium beets (each about 3 inches in diameter)(about 1 1/2 lbs total)
  • 1 tbsp olive oil or roasted nut oil
  • 1/2 tsp kosher salt

Instructions

Heat oven to 325°F and arrange racks in the upper and lower thirds. Using a pastry brush, coat two rimmed baking sheets with a thin layer of the oil; set aside.

Trim the ends of the beets, peel them, then use a mandoline or a very sharp knife to cut into paper thin (1/8-inch) disks. Drizzle beets with remaining oil, season with the kosher salt, and toss to coat. Divide among two rimmed baking sheet and arrange in a single layer. (You may need to do this in batches.)

Bake, rotating halfway through, until chips are light pink, edges are crisp, and they are beginning to dry out, about 30 minutes total. Place the baking sheets on wire racks to cool until crisp, about 5 minutes. (They will last up to 5 days when stored in an airtight container.)


Nutritional Information (per serving):

  • Calories 30
  • Fat calories 15
  • Total fat grams; 1.5
  • Sat fat grams, 0
  • Cholesterol mg 0
  • Sodium mg 150
  • Total carbohydrates g 4
  • Fiber g 1
  • Sugars g 3
  • Protein g 1
  • Vitamin A IUs %; 0
  • Vitamin C % 4
  • Calcium % 0
  • Iron % 2

Roasted Carrot or Parsnip Chip Recipe

  • Makes: 10 servings (about 10 chips per serving)
  • Total Time: 40 mins
  • Hands On Time: 10 mins

Ingredients

  • 6 large carrots or parsnips, peeled (about 1 1/2 lbs)
  • 1 tablespoon olive oil or roasted nut oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

Heat oven to 325°F and arrange racks in the upper and lower thirds. Using a pastry brush, coat two rimmed baking sheets with a thin layer of the oil; set aside.

Holding the stem end and using a Y-shaped vegetable peeler, shave the vegetables lengthwise into thin strips. Place the strips in a medium bowl, add the remaining oil, kosher salt, and pepper and toss with your hands until thoroughly coated. Arrange the strips in a single layer on the prepared baking sheets. Bake for 10 minutes, then rotate the pans between the racks.

Bake, rotating halfway through, until the edges of the chips are just starting to turn golden brown and the chips are beginning to dry out, about 5 minutes more. Place the baking sheets on wire racks to cool until crisp, about 5 minutes. (Will last up to 5 days when stored in an airtight container.)


Nutritional Information (per serving)

  • Calories 40
  • Fat calories 15
  • Total fat grams 1.5
  • Sat fat grams 0
  • Cholesterol mg 0
  • Sodium mg 170
  • Total carbohydrates g 7
  • Fiber g 2
  • Sugars g 3
  • Protein g 1
  • Vitamin A IUs %; 50
  • Vitamin C % 8
  • Calcium % 2
  • Iron % 2
Appetizers // Starters Entertaining How To Recipes Snacks