At first glance, you might not necessarily associate beet, parsnips, Jerusalem artichokes and carrots with tasty snacks, but as vegetable potato chips they are an unbeatable combination of tasty and healthy. This is not least due to the fact that they contain very few carbohydrates. Preparation also plays a major role.
Healthy snacking: low in carbohydrates and fat
Vegetable potato chips are mainly oven-dried or dehydrated, which makes the use of oil superfluous. And even those who like it a little crispier can achieve great results when preparing vegetable potato chips with much less fat than when deep-frying.
In addition to parsnips, carrots and beet, many other vegetables are also suitable for making vegetable potato chips, such as radishes, savoy cabbage, sweet potatoes and kale.
Recipe: Make your own beet potato chips
Food and lifestyle blogger "Mari e Ola" focuses on beet and shares her delicious recipe for vegetable potato chips with us. Her tip: Leave the vegetable potato chips to bake for a few more minutes after switching off the oven. You can find the recipe here:
Recipe for parsnip and sweet potato crisps
Parsnips and sweet potatoes also make very tasty and healthy vegetable potato chips. At Eat Smarter, they are prepared without any oil and dried in the oven for 3 - 4 hours. The trick is to leave the oven ajar.
Vegetable potato chips with parsley root
Parsley root, also known as root parsley, is a subspecies of parsley. Its root can be used to make wonderful vegetable potato chips. The "foodnauts" brush them with a little oil and season them with a little Himalayan salt and pepper. See the recipe here: