I’ve been wanting to make some healthier non-sweet snacks. And continue to increase my veggie intake. So I decided to start experimenting with veggie chips. So far I’ve only tried making them in my dehydrator. I made zucchini chips earlier this week (which I forgot to take a picture of). They turned out well. Yesterday I made sweet potato chips. Those are really good too! And both are raw, so they still have most of their nutrients. I’m still experimenting and want to try other veggies too. I had some boughten carrot chips recently that I love, so I want to try that for sure. For the zucchini chips I didn’t add anything besides sea salt. For the sweet potato chips I added a little olive oil. I think that worked well. My only issue is figuring out how to keep them crisp. They are crisp right out of the dehydrator, but then they get a little soft. So I’ll have to keep experimenting. And try other ways of making them. I want to try cooking them in coconut oil or palm shortening. I’m excited to have these to take on our trip. A tastey, healthy treat!

Sweet Potato (Veggie*) Chips

Sweet potato, peeled, sliced very thinly (I used my mandolin/food slicer on its lowest setting)
Olive oil
Sea salt

Toss potato slices with oil and salt. Place in single layers on dehydrator trays. Cook until completly dry and crisp.

*The thickness of the veggie depends on the moisture content. So you’ll have to experiment. For sweet potatoes very thin slices work well (low moisture content veggie). For zucchini you need much thicker slices – 1/4 – 1/2″ (high moisture content veggie).