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Low-Carb Mixed Vegetable Chips

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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

Allergy information for Low-Carb Mixed Vegetable Chips

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 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)


  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Clean and peel all the vegetables.
    Low-Carb Mixed Vegetable Chips
  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.
    Low-Carb Mixed Vegetable Chips
  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.
    Low-Carb Mixed Vegetable Chips
  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!
    Low-Carb Mixed Vegetable Chips

Ingredient nutritional breakdown (per serving, about 1/4 cup)

Net carbsProteinFatCalories
Beetroot, fresh
1.4 g0.3 g0 g9 kcal
Sweet potato, fresh
2.1 g0.2 g0 g11 kcal
Parsley roots, fresh
0.9 g1.2 g0.3 g6 kcal
Carrot, baby, fresh
1.3 g0.2 g0 g9 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Coconut oil, extra virgin
0 g0 g6.7 g61 kcal
Total per serving, about 1/4 cup
5.7 g1.9 g7.1 g95 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (5)

244% carbs?

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

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.

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!

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