Crunchy Root Veggie Chips

It can be very difficult to find veggie chips made with clean oils.  Make your own deliciously crunchy root veggie chips at home with clean coconut oil.

Crunchy Root Veggie Chips
Courtesy of: Brianne Williams, RD, LD
(via Dr. Amy
Serves 4-6


  • 1 medium sweet potato, peeled
  • 2 small golden beet, peeled
  • 2 large carrots, peeled
  • 2 large parsnips, peeled
  • 1 turnip, peeled
  • 2 teaspoons sea salt
  • 3 tablespoons coconut oil, melted
  • Preheat oven to 400 degrees. Using a mandoline or food processor, slice the veggies 1/16 inch thick. Salt and set aside to draw out excess water. After 15 minutes press veggies between paper towels to remove water. Place veggies in a large bowl and coat fully with oil using your hands. Place on baking sheet in a single layer, cooking it batches for about 20-30 minutes until slightly browned and crispy. When chips are cooked fully and crispy, move to a paper towel to let cool.