Chips & Crisps
Mixed Vegetable Chips

Not rated yet

Chips & Crisps: Mixed Vegetable Chips Pin recipeFollow us 56.4k

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!


Nutritional values (per serving)

11.4 grams 5.1 grams 3.7 grams 14.3 grams 11.8 grams 185 calories
Total Carbs16.5grams
Net Carbs11.4grams
of which Saturated11.8grams

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

Ingredients (makes 4 servings)

  • 2 average beetroots (160g / 5.6 oz)
  • 1/2 sweet potato (100g / 3.5 oz)
  • 4 large parsley roots (400g / 14.1 oz)
  • 4 baby / 2 average carrots (200g / 7.1 oz)
  • 1/2 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).


  1. Preheat the oven to 175 °C/ 350 °F. 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.
    Chips & Crisps: 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.
    Chips & Crisps: 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.
    Chips & Crisps: 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!
    Chips & Crisps: Mixed Vegetable Chips
  1. Blog
  2. Recipes
  3. Snacks
  4. Chips & Crisps: Mixed Vegetable Chips
  1. Blog
  2. Recipes
  3. Vegan
  4. Chips & Crisps: Mixed Vegetable Chips
  1. Blog
  2. Recipes
  3. Vegetarian
  4. Chips & Crisps: Mixed Vegetable Chips
  1. Blog
  2. Recipes
  3. Chips & Crisps: Mixed Vegetable Chips
  1. Blog
  2. Martina Slajerova
  3. Chips & Crisps: Mixed Vegetable Chips

Do you like this recipe? Share it with your friends! 

By 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.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.

B I U “ ”
  • Comment
  • Preview

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

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!! 😊