Root Veggie Chips Recipe – Healthy Lunch Idea for Kids

Serve up a taste of fall with these colorful, nutritious baked chips made from a rainbow of root veggies.

Root Veggie Chips - Healthy Lunch Idea for Kids. Any-root chip! Try these varieties.

Folate, vitamin C, beta carotene, antioxidants, phytochemicals, fiber, enzymes… these are just a few reasons why including root veggies in your diet is beneficial. And if there is one way that may be the easiest for kids to love, it’s sliced thinly and baked, just like chips! These are so delicious, you’ll want to make plenty for everyone.

What Veggies Can You Use for Veggie Chips?

The root veggies we used for our chips included:

  1. Yucca
  2. Sweet Potato
  3. Turnip
  4. Rutabaga
  5. Golden Beet
  6. Parsnip
  7. Russet Potato
  8. Red Beet
Root Veggie Chips - Healthy Lunch Idea for Kids. Any-root chip! Try these varieties.

Root Veggie Chips Recipe

How to Make Root Veggie Chips

To turn your root veggies into chips is easy.   First, we washed, peeled, and sliced them as thin as we could.  We used a mandolin, which is actually the best way to get uniform thickness.  This helps in baking because you don’t want some thin slices and some thick ones. The thin ones become burned while the thick ones never cook through.   However, I hate the mandolin!  As I posted yesterday on Instagram, the mandolin seriously took a huge chunk out of my finger!  I would NOT recommend letting your kids use the mandolin.  I’m totally regretting letting myself use it!

After you have your slices, then place all your veggies in a bowl and drizzle with olive oil. Mix it around until both sides are coated with olive oil.

Root Veggie Chips - Healthy Lunch Idea for Kids. Any-root chip! Try these varieties.

Arrange your slices on a cookie sheet, and sprinkle with salt.  Bake at 400 degrees for about 30 minutes.  Check occasionally. You want the slices to be dry and crispy, but not burned!

Root Veggie Chips - Healthy Lunch Idea for Kids. Any-root chip! Try these varieties.

Then, serve with lunch!  This is a great way to get some vegetables in your kids at lunch, or even as a healthy snack. They pack well, so you can send them to school too!

Root Veggie Chips - Healthy Lunch Idea for Kids. Any-root chip! Try these varieties.
Root Veggie Chips Recipe

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3.8 from 14 votes

Root Veggie Chips

Serve up a taste of fall with these colorful, nutritious baked chips made from a rainbow of root veggies.
Prep Time15 minutes
Cook Time30 minutes
Course: Snack
Cuisine: American
Servings: 8 servings
Calories: 63kcal

Ingredients

  • 1 medium sweet potato
  • 1 medium beet
  • 1 medium Rutabagas, raw
  • 1 medium turnips
  • 1 medium parsnips
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions

  • Wash, peel and thinly slice vegetables (to 1/8 inch or thinner).
  • Place all veggie slices in a bowl and drizzle with olive oil.
  • Arrange slices on a cookie sheet and sprinkle with salt.
  • Bake at 400 degrees for about 30 minutes, or until your veggies are crispy, but not burned!

Nutrition

Calories: 63kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Sodium: 108mg | Fiber: 3g | Sugar: 5g
Keyword : Root Veggie Chips

www.superhealthykids.com

Let us know if you try these and what your kids thought of it! Someday, we will compile a “kids favorites” list, and I have a feeling this will be on it!