Crispy, colorful, and guilt-free, these vegetable chips will elevate your snacking game tonight!

1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2

While the oven is warming up, wash and dry all the vegetables thoroughly.

3

Using a mandoline or a sharp knife, slice the zucchini, carrot, and beetroot thinly, about 1/8 inch thick. The thinner the slices, the crispier they will become.

4

In a mixing bowl, combine the sliced vegetables, olive oil, salt, and pepper. Toss everything well until the vegetable slices are evenly coated.

5

Line a baking sheet with parchment paper. Spread the vegetable slices in a single layer, ensuring they don’t overlap.

6

Bake the chips in the preheated oven for about 15 to 20 minutes. Keep an eye on them; once they start turning golden brown, they are close to being done.

7

Remove the baking sheet from the oven and let the chips cool on the sheet for about 5 minutes. They will get crispier as they cool.

8

Enjoy your homemade vegetable chips as a healthy snack!

2-3 servings

• Sprinkle some nutritional yeast on the chips before baking for a cheesy flavor.
• Add your favorite spices like paprika or garlic powder for an extra kick.
• Serve with a homemade yogurt dip or hummus for added flavor.

• Make sure to slice the vegetables uniformly for even cooking.
• Feel free to experiment with different vegetables like sweet potatoes or kale.
• Rotate the baking sheet halfway through the cooking time for even crispiness.

• fat: 7 grams
• protein: 3 grams
• calories: 150
• carbohydrates: 20 grams

These vegetable chips are a great way to indulge in something crunchy while providing your body with important vitamins from the vegetables.

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