This oven-baked beet chips recipe is crisp and delicious with an accompanying vegan mayonnaise!

I love chips, but maybe a little too much. If I have a bag of chips in front of me, no matter what size, I’ll find a way to finish it without even realizing. So, when it comes time to clean up my diet, I avoid buying chips at all. If they’re in the house, they’re done within 24 hours. That’s why I’ve turned to making my own chips, only instead of frying, I bake them, and instead of using potatoes, I use vegetables. Root vegetables hold their own when baked and are able to cook to a crispy finish, just the way chips should be! The following beet chips recipe is the epitome of healthy alternatives living up to (if not exceeding) their not-so-healthy counterparts. Paired with a vegan mayonnaise dip, this beet chips recipe has me hooked.

Oven-Baked Beet Chips Recipe

Serves 8 (or 1, if you’re like me)

Ingredients

• 12 beets (all colors welcome!)
• ½ cup olive oil
• 2 teaspoons sea salt
• 1/2 teaspoon garlic powder

Directions

Preheat the oven to 300 degrees Fahrenheit. Line several baking sheets with parchment paper.

Cut off the stalks of the beets and scrub and rinse them thoroughly. Use a mandolin slicer to cut the beets into paper-thin slices. The slices should be as thinly sliced as possible, but not translucent. If you don’t have a mandolin slicer, use a quality knife and carefully slice the beets yourself. Transfer the beets slices to a large bowl.

Add the olive oil, salt, and garlic powder to the bowl with the beets and use clean hands to toss the mixture together, making sure that each beet is well coated with the oil and spices. Let the beet slices sit in the bowl for 15-20 minutes. This allows them time to “sweat” and release excess moisture that will make it difficult for them to properly crisp in the oven.

Drain the liquid and toss the beets. Lay the slices in a single layer on the baking sheets. Pop into the oven for 45-60 minutes, or until crisp but not burned. Let them cool completely before eating or storing.

Vegan Mayonnaise Dip

Makes a little over 1 cup

Ingredients

• 8 ounces silken tofu
• 3 tablespoons canola oil
• 2 tablespoons apple cider vinegar
• ½ teaspoon salt
• 1 teaspoon mustard
• ½ teaspoon agave nectar

Directions

Drain and rinse the tofu and transfer it to a food processor or high-speed blender. Add the remaining ingredients to the tofu and blend until smooth. Serve aside the beet chips.

Related on EcoSalon
Vegan Chocolate Cake Recipe with Beets
Vegan Roasted Garlic and Beets Recipe
Sweet Beet Juice with Kombucha Recipe

Healthy Purple Beets Image from Shutterstock

The post Oven-Baked Beet Chips Recipe with Vegan Tofu Mayonnaise appeared first on EcoSalon.

What’s up, Doc? How about healthy snacking on delicious baked carrot chips?

Carrot chips are the newest addition to my baked-chip family. They’re much smaller than, say, sweet potato chips, but still have a crispy bite with a rooty texture. This recipe is as straightforward as it gets — you’re just three ingredients away from a healthy, guilt-free snack.

Carrots not only provide you with a hearty vegetable chip-worthy experience but also with quite a few nutrients. Carrots contain a a compound, almost exclusive to the vegetable, called falcarinol, which is a cancer preventative. The root veggie also improves vision with its high vitamin A and beta-carotene content, prevents heart disease with its carotenoids, lowers blood cholesterol levels, reduces the risk of stroke, nourishes the skin, helps slow the process of aging, and contributes to dental health.

Start chipping away!

Crispy Baked Carrot Chips

Ingredients

• 3-4 large carrots
• 1/4 cup olive oil
• Salt to taste

Directions

Preheat oven to 425 degrees Fahrenheit.

Slice the carrots into thin, although not transparent, circular pieces.

Toss in olive oil and using hands, make sure that each piece is covered evenly. Lay out the sliced carrot on a baking sheet so that each has its own place. This will ensure that they cook evenly and have room to bake to a crisp.

Pop them into the oven for 15-20 minutes, but keep an eye out, because depending on how thick you cut the carrots, the cooking time will be different. Once the carrots begin to brown slightly and curl up is when they are ready. You don’t want to burn them, just to notice a slight discoloration.

Allow the carrot chips to cool before serving. Eat them plain or try serving with a homemade dip.

 Photo Credit: GlowKitchen

 Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Snack Away with this Crispy Baked Carrot Chips Recipe appeared first on EcoSalon.