We understand the craving for something crunchy and salty all too much — luckily it’s possible to satisfy without the guilt. With these recipes for homemade veggie chips, it’s easy to enjoy the flavors you love from ranch to BBQ, along with a dose of slimming phytonutrients.
If you crave BBQ…
These smoky-sweet crunchers swap vitamin-A-rich sweet potatoes for white spuds for a healthy immune boost, plus they deliver a dose of metabolism-revving capsaicin.
To make: With mandoline or sharp knife, thinly slice 2 sweet potatoes. On baking sheet, toss with 2 Tbsp. olive oil, 1 tsp. salt, 1 tsp. paprika, 1/2 tsp. chili powder, and 1 Tbsp. brown sugar. Spread in a single layer; bake at 250°F for 2 hours, or until crisp.
If you crave ranch…
Ranch chips are always a crowd-pleaser, but for a lighter take, we whip up homemade crisps with sugar snap peas. They lend the snack a subtle sweetness along with energizing vitamin K.
To make: On baking sheet, toss 4 cups sugar snap peas with 2 Tbsp. olive oil and 1 (1 oz.) packet ranch seasoning. Bake at 200°F for 4 hours, or until crisp.
If you crave salty…
When a savory craving strikes, these earthy chips will hit the spot while delivering detoxifying betalain and 50 percent more mood-boosting folate than traditional potato chips.
To make: With mandoline or sharp knife, slice 4 peeled beets very thinly. Toss in 2 Tbsp. olive oil, 1 Tbsp. dried rosemary, and 2 tsp. salt. Bake at 400°F for 15 minutes or until crisp.
This story originally appeared in our print magazine.