How to Make Healthy Vegetable Chips

Vegetable Chips

Manufacturers tempt you with chips made from beetroot, parsnips or kale. They are said to be healthier than the usual potato Vegetable chips. But is that really true? We asked around.

Not a healthy snack alternative to potato chips

“Vegetable chips are also deep-fried and salted in fat, only the taste is different,” says Heidrun Schubert from the Bavarian Consumer Center. But the chips must have some advantage? Parsnips, kale or beetroot are considered real power vegetables. “A higher fiber content has actually been proven.” Nevertheless, if you look at the number of calories on the bags, you quickly realize: These chips are not suitable as a healthy snack alternative.

Chips made from legumes, such as lentil chips, also cannot score as healthy snacks and are no healthier than potato chips. The puffed nibble snacks come off a little better, says Daniela Krehl from the consumer center in Bavaria: “The puffed, the corn flips, they can often have less fat and therefore fewer calories actually saved calories. “

Too much salt in the vegetable chips from the supermarket

In addition to the fat content, the high amount of salt in vegetable chips is another problem. According to the World Health Organization (WHO), we should consume a maximum of five grams of salt per day. “With the chips, I quickly have a third of my daily requirement. They can contain up to two or three grams per 100 grams,” says nutritionist Daniela Krehl from the Bavarian Consumer Center.

The solution: make your own vegetable chips

In the BAYERN 1 interview, both nutrition experts suggest: Simply make your own chips in the oven. “Because we need less fat in the oven and we can determine the amount of fat ourselves,” says Heidrun Schubert. It is only important that the water content of the vegetables is removed, then they will also be really crispy.

Make your own vegetable chips – that’s the recipe


Vegetables of your choice (for example: parsnips, sweet potatoes, beetroot, savoy cabbage)
1 tbsp olive oil,
herb mixture,
salt and pepper

Clean the vegetables and cut into thin slices with a slicer. Sprinkle with salt and wrap in kitchen paper. Let rest for five minutes. Mix the vegetables in a bowl with oil, pepper and spices.

Spread on a baking sheet and bake at 180 degrees for about 15 minutes until crispy. Open the oven every now and then so that the water vapor can escape.

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