Follow us 261.1k
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 carb-free!
I used carrots, beetroots and parsley roots but feel free to use just one of these, or try other options such as sweet potato, celeriac, zucchini or turnips.
Are Parsley Roots and Parsnips The Same Vegetable?
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.
Hands-on Overall
Serving size about 1/4 cup
Nutritional values (per about 1/4 cup)
Net carbs5.7 grams
Protein1.9 grams
Fat7.1 grams
Calories95 kcal
Calories from carbs 24%, protein 8%, fat 68%
Total carbs8.2 gramsFiber2.6 gramsSugars3.1 gramsSaturated fat5.6 gramsSodium187 mg(8% RDA)Magnesium35 mg(9% RDA)Potassium195 mg(10% EMR)
Ingredients (makes 8 servings)
- 2 average beetroots (160 g/ 5.6 oz)
- 1/2 sweet potato (100 g/ 3.5 oz)
- 4 large parsley roots (400 g/ 14.1 oz)
- 4 baby or 2 medium carrots (200 g/ 7.1 oz)
- 1/2 tsp sea salt
- 4 tbsp coconut oil, extra virgin (or olive oil, red palm oil)
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Clean and peel all the vegetables.
- 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.
- 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.
- 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!
Ingredients
- 2 average beetroots (160 g/ 5.6 oz)
- 1/2 sweet potato (100 g/ 3.5 oz)
- 4 large parsley roots (400 g/ 14.1 oz)
- 4 baby or 2 medium carrots (200 g/ 7.1 oz)
- 1/2 tsp sea salt
- 4 tbsp coconut oil, extra virgin (or olive oil, red palm oil)
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Clean and peel all the vegetables.
- 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.
- 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.
- 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!
Nutrition (per serving, about 1/4 cup)
Calories95kcal
Net Carbs5.7g
Carbohydrates8.2g
Protein1.9g
Fat7.1g
Saturated Fat5.6g
Fiber2.6g
Sugar3.1g
Sodium187mg
Magnesium35mg
Potassium195mg
Detailed nutritional breakdown (per about 1/4 cup)
Do you like this recipe? Share it with your friends!
