Nutrient-packed baked vegetable chips satisfy snack cravings, while slashing trans fats and sodium found in conventional versions. Thinly slice veggies with a sharp knife; to make ultrathin, crispy chips, use a mandolin slicer. Toss your choice of vegetables in olive oil and evenly space them on a parchment-lined cookie sheet before roasting.
Beet. Filled with folate, manganese, and potassium, beets develop an earthy sweetness when roasted. Scatter with salt, dried thyme, and oregano. Bake for 20 to 30 minutes at 325 degrees; check often, as they burn easily.
Kale. When baked, vitamin C-rich kale develops a briny, nutty taste. Cut 1 bunch kale into bite-size strips and sprinkle with sea salt, freshly cracked pepper, and a dash of apple cider vinegar. Bake at 350 degrees for 18 to 20 minutes, gently tossing after 10 minutes.
Sweet potato. This smart alternative to potato chips offers a superhigh dose of vitamin A, especially if you keep the skin intact when slicing. Try dusting with cayenne pepper, cumin, and coriander for a spicy twist. Bake at 350 degrees for 10 minutes on each side.