Homemade kale chips, apple chips and zucchini chips are all the rage and for good reason.  They are super easy to make, tasty, healthy and satisfy that crunchy craving many of us get.

I love chips. I find them hard to resist at the end of the day, but we all know those salty crunchy bites of yumminess are not healthy, even when the bag says they are made of vegetables or whole grains. However, you can satisfy your craving for chips by opening your vegetable crisper and experimenting. There is a rainbow of healthy chip options for snacking as close as your own oven.

Who knew zucchini could taste this good? And if you are in the mood for sweet stuff, there’s a chip for that too! Apple chips just might be your new favourite. All the crunch with out the fat.

Try them all and see if you can’t crush the chip habit with these healthy alternatives!

Oven temps and cooking time may vary depending on the thickness of your chips and temperature of your oven. Watch them closely the first time until you perfect the time and temperature.

Guilt Free Snacking – Make Your Own Healthy Chips

Kale Chips
1 bunch of kale
salt & extra virgin olive oil

Wash, pat dry, tear kale into medium size pieces and place in a single layer on a cookie sheet. Spray or drizzle with extra virgin olive oil and sea salt then rub into the kale pieces so each piece has a little coating. Bake at 350 for 10-15 minutes turning and mixing often. Watching closely as they can go from perfect to burnt in less that 10 seconds! Remove cooked ones and continue baking the rest until crunchy.

Zucchini Chips
1 large zucchini
salt & extra virgin olive oil (optional)

Thinly slice a zucchini with a mandolin or very sharp knife. Lay slices on a cookie sheet covered with parchment paper and bake at 225 degrees for 1 hour. No need to peel but flipping half way through will help them cook evenly. Watch closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy. Who knew!

homemade apple chips: guilt free snacking #BoomerNutrition Apple Chips
1 apple
cinnamon & sugar

Thinly slice an apple with a mandolin or very sharp knife. Lay slices on a cookie sheet covered with parchment paper and sprinkle with cinnamon and sugar. Bake at 225 degrees for 45mins to 1 hour, turning the baking tray part way through baking. No need to peel apple or even core it. Watch closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy.

Sweet Potato Chips
1 sweet potato thinly sliced
Homemade Sweet Potato Chips: Guilt Free Snackingsalt & extra virgin olive oil (optional)

Thinly slice a sweet potato with a mandolin or very sharp knife – I peel mine first but you can leave the outter skin on. Lay slices on a cookie sheet covered with parchment paper. You can sprinkle with a little oil and salt or rosemary before baking but are also yummy plain. Bake at 375 degree’s for 20 mins, flipping half way through and watching closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy.

Eggplant Chips
1 eggplant
salt & extra virgin olive oil (optional)

Thinly slice an eggplant with a mandolin or very sharp knife. Lay slices on a cookie sheet covered with parchment paper and sprinkle with salt if desired. Bake at 350 degrees for 25-30 minutes. No need to peel and no need to flip the chips. Watch closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy. A new way to eat eggplant!

Beet and Parsnip Chips: Guilt Free SnackingBeet Chips
2-3 beets
salt & extra virgin olive oil (optional)

Thinly slice beets with a mandolin or very sharp knife. Lay slices on a cookie sheet covered with parchment paper and bake at 350 degrees for 25-30 minutes. You can sprinkle with a little oil & salt or rosemary before baking and watching closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy.

Parsnip Chips
1 parsnip
salt & extra virgin olive oil (optional)

Thinly slice parsnips with a mandolin or very sharp knife. Lay slices on a cookie sheet covered with parchment paper and bake at 350 degrees for 25-30 minutes. You can sprinkle with a little oil & salt or rosemary before baking and watching closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy.

Carrot Chips
3 Carrots
salt & extra virgin olive oil (optional)

Thinly slice carrots with a mandolin or very sharp knife. Lay slices on a cookie sheet covered with parchment paper and bake at 350 degrees for 25-30 minutes. You can sprinkle with a little oil & salt or rosemary before baking and watching closely at the end so they don’t burn. Remove cooked ones and continue baking the rest until crunchy.

All chips should be stored in an airtight container and should be eaten within 3-5 days. For some chips, if they get soft after a day or two, pop back into the oven for a few minutes (watching closely) before eating to crisp them up again.