Christina Carlyle | 5 Clean Veggie Chip Recipes You will Crave
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5 Clean Veggie Chip Recipes You will Crave


10 Sep 5 Clean Veggie Chip Recipes You will Crave

Whether you’re trying to lose weight or improve your health, the first thing I recommend you eat of is vegetables. They’re low in calories, but high in health happy vitamins and minerals, that fill you up without filling you out. A lot of people don’t like vegetables and instead prefer salty, sweet crunchy chips, crackers, and cookies.

You can have the best of both worlds with these 5 Clean and Craveable Veggie (and Fruit) Chip Recipes. Keep the salty, sweet crunch and keep the health and weight loss benefits with these baked chip recipes. They’re all high in fiber, provide long lasting energy and satisfaction, oh and they taste ah-maze-ing! They are one of my favorite snacks.

Crunch on, Guilt free with these Clean Chip recipes.


Carrot Chips


  • 2 large carrots (or 3 medium)
  • 1 tsp olive oil (or melted coconut oil)
  • 1/8 tsp sea salt


Preheat oven to 350°F. Wash and peel the carrots. Using a mandolin slicer or a knife, tilt the carrot, and thinly slice diagonally to make oval-shaped pieces — if they’re too thick, they’ll be soft instead of crunchy. Place the carrot slices in a bowl, and toss with olive oil and salt. Lay the carrots in a single layer on a cookie sheet lined with parchment paper. Bake for 15 to 20 minutes, or until the carrots are dry and crisp. Watch them carefully toward the end, as they can burn quickly.

Sweet Potato Chips


  • 1 to 2 sweet potatoes, washed and dried (1 large or 2 small) *keep the skins on
  • 2 tbsp extra-virgin olive oil
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


Preheat the oven to 450 degrees F. Line 2 large baking sheets with parchment paper. Cut the potatoes in 1/4-inch-thick slices. In a large bowl, add the oil and seasonings. Add the sliced potatoes and toss until evenly coated. Place in a single layer on the prepared baking sheets. Bake until lightly browned and crisp, about 10 minutes.


Crispy Green Beans


  • ¾ cup while grain breadcrumbs
  • 1 tbsp ranch dressing mix
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • ¼ tsp salt
  • ½ tsp pepper
  • olive oil spray
  • 2 eggs, beaten
  • 1 pound fresh green beans, washed and trimmed


Preheat oven to 425 degrees F. Combine the breadcrumbs, ranch mix, garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Lightly spray a baking sheet with the olive oil spray. Dip the green beans in the egg, then in the breadcrumb mixture to coat. Place on the baking sheet in a single layer. When all green beans are coated, spray them lightly with the olive oil spray and place the baking sheet in the oven. Bake for 10 minutes, then flip them and bake for another 2-5 minutes until crispy. If needed, turn on the broiler for a minute or two to get them really crispy (just be careful not to burn them!).


Cinnamon Apple Chips


  • 2 Golden Delicious apples, cored and thinly sliced
  • 1 1/2 tsp stevia
  • 1/2 tsp ground cinnamon


Preheat oven to 225 degrees F (110 degrees C). Arrange apples slices on a metal baking sheet. Mix stevia and cinnamon together in a bowl then dust the apple slices evenly. Bake in the preheated until apples are dried and edges curl up, 45 minutes to 1 hour. Transfer apple chips, using a metal spatula, to a wire rack until cooled and crispy.

Beet Chips


  • 3 beets
  • 1 tsp olive oil (or melted coconut oil)
  • 1/8 tsp sea salt
  • 1/8 tsp fresh ground peppers


Preheat oven to 400 degrees F. Wash your beets, no need to peel them! That’s where a lot of fiber is. With a mandolin or a very sharp knife slice your beets thinly. I use the second (about 1/8th”) setting on my mandolin but you can go thinner if you want. Put a cookie wire rack on top of a cookie sheet if you don’t have one than brush your cookie sheet with olive oil. Arrange beets on cookie sheet or wire rack if you have one. If you have a wire rack you don’t have to turn the beets chips over half way through the cooking process. Brush beets with olive oil salt and pepper them on both sides.

Put in oven and bake for 30-35 minutes if you don’t have a wire rack then after 15 minutes turn the beets over and cook for another 15-20 minutes. Take them out and let them cool and harden up and enjoy. You can use the same instruction with eggplants, zucchini, possibilities are endless.

5 clean chip recipes christina carlyle