I had to share this wonderful recipe with you.  It’s not my recipe, but it’s definitely worth sharing.

I found this recipe for healthy baked veggie chips in my Rachael Ray Magazine, and knew I had to give it a shot.  Also, I had some beets I had purchased with the intent of juicing (and didn’t), that were going bad, so it conveniently used up produce that I needed to cook!

Healthy Baked Veggie Chips

These were delicious!

Tasty, crunchy, salty, and slightly sweet.  I made them to dip into queso and salsa, and they were more popular than the tortilla chips I had out.

A combination of beets, parsnips and sweet potatoes makes this a much healthier alternative to potato chips.

Baked Veggie Chips 2

To see the recipe for this healthy, yummy snack, visit Rachaelraymag.com  



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4 Responses to Healthy Baked Veggie Chips

  1. Danielle K. says:

    I wonder if squashes/zucchinis would be good for this as well. Might have to try that too. We love zucchini over here!

    • avaughan says:

      Ooh, that’s a good idea, Danielle! I bet it would be, if it was steamed and pureed. I’ll have to try that in our next batch! Thanks for entering 🙂

  2. Kayla @ TheEclecticElement says:

    Those look absolutely amazing! And what a great way to use up produce that’s going to go bad (we have a lot of that since we buy organic). Definitely going to have to try this recipe out! Thanks for sharing 🙂

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