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Chips & Crisps: Mixed Vegetable Chips

From all the low-carb alternatives to potato chips I've tried, mixed vegetable chips are amazing and probably the most similar. Just be very careful how much of them you eat, they are not carbs-free!

Preparation time

Hands-on
Overall

Nutritional values (per serving):

11.4 grams 5.1 grams 3.7 grams 14.3 grams 11.8 grams 185 calories
Total Carbs16.5grams
Fiber5.1grams
Net Carbs11.4grams
Protein3.7grams
Fat14.3grams
of which Saturated11.8grams
Energy (calories)185kcal
Potassium332mg

Macronutrient ratio: Calories from carbs (24%), protein (7.8%), fat (68.2%)

Ingredients (makes 4 servings):

  • 2 average beetroots (160g / 5.6 oz)
  • ½ sweet potato (100g / 3.5 oz)
  • 4 large parsley roots (400g / 14.1 oz)
  • 4 baby / 2 average carrots (200g / 7.1 oz)
  • ½ tsp salt
  • 4 tbsp coconut oil, extra virgin (or olive oil, red palm oil)

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Preheat the oven to 350 F/ 175 C. Clean and peel all the vegetables.
    Don't confuse parsley root with parsnip - they may look similar but are definitely not the same! Parsley root is pale, almost white and has a clean, fresh parsley-like aroma and flavor. It is usually longer and slender and sold with the leaves (parsley leaves are used as a spice). Most importantly, they are very low in carbs (less than 2 grams of net carbs per 100 grams), which makes them similar to carrots. Parsnips are slightly yellow in color and more bulbous compared to parsley roots. They are sweeter and are rarely sold with any leaves. Most importantly, they are much higher in carbs (round 13 grams of net carbs per 100 grams), which makes them similar to sweet potatoes. Here is a great comparison of these two very similar types of root vegetables.
  2. Slice them very thinly on a mandolin. You can do the same job with knife, just make sure you slice them as thin as possible.
  3. Place the carrot, parsley root and sweet potato in one bowl and toss them with oil. Repeat with the beetroot in another bowl. Don't mix the beetroot with the rest of the vegetables or they will get pink. Place the vegetables on a baking sheet in a single layer. Sprinkle with a pinch of sea salt.
  4. Place in the oven and bake for about 25-35 minutes or until crispy. Keep an eye on them and rotate the trays 3-4 times. Remove from the oven and let them cool down to room temperature. ENJOY!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (5)

244% carbs?

Reply

Thank for spotting this typo! I'll correct it now.

Reply

I tried this this week using carrots and radishes (recipe from another site, but done just like yours).  They were sliced thin, tossed in olive oil and baked until crisp, but not browned/burned.  But some over browned is spots, wehre they didn't, they came out more "leathery" than crisp. And when they cooled off, they got downright soggy/soft.  I'm wondering if using a dehydrater (using much lower/slower heating/drying process than baking) would render a chip that gets crisper, dryer and STAYS crisp longer.  I have a 10-shelf dehydrator and plan to give this a go.  Not giving up on this idea yet.

Reply

I think dehydrating may be better - it worked great for kale chips I tried a few weeks ago.
I know what you mean - you have to eat the chips as soon as possible or put them back in the oven to crisp up. Otherwise they are just soggy. I burned them a couple of times - not all slices are the same and some may get burned faster.
I also have very good experience with frying. The only drawback is that it may cost a lot of money to use high quality oil for this (e.g. extra virgin coconut oil). I also tried using ghee and it worked well, tasted amazing and wasn't that expensive!

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OH MY! Thanks for the recipes, can't wait for the rest!! Smile

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