It’s hard not to finish off every last crumb when busting open a bag of munch-worthy potato chips. They satisfy salty, carb-filled cravings in a way that only these dangerously good snackables can. With comforting rich dishes back in season and Thanksgiving on the horizon however, it’s time to be smart about snacking and put down the bag of chips. It’s hard, I know. But that’s why there are alternatives that are just as tasty. I give you the veggie faux potato chip, and 14 delightful snack recipes.
So they may not all be as starchy, carb-filled as the potato, but that doesn’t mean they won’t satisfy cravings. By swapping out the regular potato and subbing in a different veggies loaded with vitamins, you can feel a littler better about your snacking options, especially when baked rather than fried. From salty beet chips to dill pickle zucchini chips to salt and vinegar sweet potato chips, here are 14 homemade vegetable chips so you can snack healthy and leave all the calories for indulging in savory autumn meals.
1. Beet Chips
Beet chips? Yes, beet chips. Like potatoes, they are a root vegetable. Unlike potatoes, they are full of healthy, detoxing betalains. With the season getting crisp and Thanksgiving upon us, not only does that mean more rich dishes, but it also means more autumn cocktails.
That means put down that bag of chips, and whip up a batch of these delicious Beet Chips instead. Seasoned with fine sea salt and full of flavor, you won’t be able to stop munching on these bad boys. You can choose the common pink beets or if you can find golden beets, you can slice those bad boys up.
Chef’s Note: Leave the beets on the prepared baking sheets to cool to make the beet chips extra crispy.
2. Salt & Vinegar Sweet Potato Chips
If you’re going to snack smart this season, you’ll need to ditch anything that involves a fryer, and that means your favorite salt & vinegar potato chips. But don’t worry, with this Salt & Vinegar Sweet Potato Chips recipe you won’t have to completely give up your favorite snack.
Baked rather than fried, these healthy sweet potatoes are tossed in malt vinegar and a dash of salt. Crunchy, salty, vinegary, and slightly sweet, you’ll love this potato chip alternative.
3. Sea Salt and Black Pepper Parsnip Chips
It’s hard to resist a bag of Kettle’s Salt & Fresh Ground Black Pepper. If you’re trying to be good before Thanksgiving rolls around, you’ll need to ditch these delicious chips. But not without a substitution of course! Sea Salt and Black Pepper Parsnip Chips are the answer to your craving.
Parsnips are similar to potato chips, so they take on the seasoning nicely. They’re also baked and homemade which means they’re healthier. After a handful of these guys and you may stick with this version for good.
4. Healthy Baked Carrot Chips
Another excellent root veggie substitution for potato chips are these Healthy Baked Carrot Chips. Subbing carrots for potatoes, you can ditch the carbs and load up on vitamins in the most delicious way. Using a mandolin, slice the carrots super thin so they crisp up nicely in the oven.
Next, use your seasoning of choice. Salt, curry powder, garlic, vinegar, or whatever else you fancy will go good with the natural sweetness of the carrot. Baked until crunchy, this chip is an excellent alternative. And when those midnight snack cravings strike, you won’t feel so bad about giving in.
5. Taro Chips
You may have noticed taro in your vegetable medley potato chip bag. If not, let Immaculate Bites introduce this starchy root vegetable in a snack-worthy Taro Chips recipe. Taro chips are cooked until crunchy with a dash of salt and spice if you like.
For a healthier option, bake the taro chips rather than frying. You can also swap out olive oil for coconut oil for added flavor. Loaded with vitamins and fiber, taro chips are not only good, but good for you.
6. Cinnamon Sugar Radish Chips
There is not doubt about it, the season of gluttony is upon us. While it may be tempting to indulge in a bag of salty potato chips, you know better. Yet with these Cinnamon Sugar Radish Chips you can indulge all you want without all the guilt.
Satisfying your salty, sweet tooth, radishes are sprinkled with cinnamon and sugar, and drizzled with honey. The result is the perfect dessert chip you’ll want to snack on anytime of day.
7. Dill Pickle Zucchini Chips
With this Dill Pickle Zucchini Chips recipe you can have your chips and dill pickle too, without all that guilt. Baked rather than fried, zucchini rounds are topped with vinegar, garlic, and fresh dill, satisfying your love for the flavor of dill pickle.
8. Baked Garlic Spinach Chips
A bottomless bag of potato chips is no problem when the potato is subbed for spinach. In a recipe that would do Popeye proud, these Baked Garlic Spinach Chips can easily become your new snacking addiction.
For an easy clean up, take a bag of spinach and pour in couple tablespoons of olive oil and fresh garlic. Shake it up, bake, and then serve. For a bonus, add some cayenne or paprika for an extra kick.
9. Hippie Dust Kale Chips
Pumpkin pie, apple pie, and pecan pie are all in season. With pies tempting your sweet tooth, you need to snack smarter, and ditch the potato chips for green chips. And what better way to eat your greens than with these Hippie Dust Kale Chips. Hippie dust may sound all too healthy, but really all it is is nutritional yeast, garlic powder, and salt. Sprinkle that over kale that’s been massaged with a touch of olive oil and then bake.
Before prepping the kale, be sure it is completely dry. If it’s wet, the chips won’t crisp and they’ll be soggy, and nobody likes a soggy chip.
10. Mediterranean Eggplant Chips
Craving a seasoned potato chip, but not the calories? Try these Mediterranean Eggplant Chips. Quick to make, eggplant slices are seasoned with a Mediterranean spice blend of dried herbs, crushed pepper, and salt, along with quality extra virgin olive oil, and then baked until crisp.
The result is a flavorful, healthy chip that can satisfy your junk food craving. And with the Mediterranean diet proving time and time again to be one of the healthiest, you can feel good about snacktime.
11. Tomato Chips
You’ll be excited to bust out the NESCO dehydrator once you take a look at this Tomato Chip recipe. Thicker slices of beefsteak tomatoes are coated with olive oil then topped with garlic, sea salt, and parmesan. Then, depending upon thickness, popped into the dehydrator for a half a day. If you don’t have a dehydrator, you can still make these chips by baking in the oven.
Don’t be fooled by the parmesan, each serving has less than 100 calories. That’s better than any parmesan dusted bag of potato chips out there.
12. Salt & Vinegar Brussels Sprout Chips
Now that autumn has arrived, Brussels sprouts are back in season – and I couldn’t be more excited! I understand not everyone shares my delight for this tiny little cabbage look alike. Put them into chip form with this Salt & Vinegar Brussels Sprout Chips however, and you most certainly will. Taking your favorite salty, vinegary snack and giving it a twist, these are a snacking must.
To make, separate the leaves of the Brussels sprouts, then toss with apple cider vinegar and sea salt. Next, bake until the leaves are crisp, then serve. The apple cider vinegar adds a nice touch, not to mention a healthy one.
13. Chili Sesame Oil Rainbow Swiss Chard Chips
If you like kale chips, then you’ll dig these Chili Sesame Oil Swiss Chard Chips. The sesame chili oil gives the chips a little kick of heat, while the salt satisfies your cravings. And since they are baked rather than fried, you can feel a little better about your snacking decision.
Chef’s Note: Like kale chips, be sure that the leaves are completely dry before coating with oil. A salad spinner can help speed up the drying process.
14. Zesty Seaweed Chips
Seaweed may not be the first thing that comes to mind when making a veggie faux potato chip, but it should. Seaweed is not only insanely healthy and sustainable, it can also be incredibly tasty in chip form. Take for instance these Zesty Seaweed Chips.
Sesame oil is brushed on sheets of nori, then sprinkled with a zesty, Asian seasoning. The seaweed is then lightly toasted and ready for munching. Trust me, it’s good.