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Crispy Mixed Root Veggie Chips (Eat the Rainbow!)

Talk about a snack glow-up! These colorful, oven-baked root veggie chips are a fun (and ridiculously tasty) way to eat the rainbow. Think carrots, beets, sweet potatoes, and parsnips—all crisped to pe...

Crispy Mixed Root Veggie Chips (Eat the Rainbow!)
Recipe Overview
Prep - min
Cook - min
Total -
Calories -

Ingredients

  • 6 medium assorted root veggies (carrots, beets, sweet potatoes, parsnips, turnips) (sliced paper thin (about 4 cups total))
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp ground cumin or turmeric
  • Himalayan pink salt, to taste

Instructions

  1. 1
    Preheat oven to 325°F. Line a baking sheet with parchment or a silicone mat.
  2. 2
    In a large bowl, toss sliced veggies with olive oil and spice until well coated.
  3. 3
    Arrange in a single layer on the sheet. Sprinkle with salt.
  4. 4
    Bake 25–30 minutes, until crispy.
  5. 5
    Let cool for 5–10 minutes and enjoy!
Note: Adjust spices to taste. Enjoy your meal!
About the Chef
Mareya Ibrahim

The Fit Foodie

Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.

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