These salt and pepper vegetable chips are the perfect low carb and paleo portable snack option. Get your daily vegetables in and still feel like you are snacking. I love to dip these in my Greek Onion Dip, or my Paleo Avocado Hummus recipe.
I used avocado oil to fry these chips because it has a very high smoke point of over 500° and will not scorch and burn. It is also a very light oil, so you won’t end up with greasy, soggy chips. You may want to change the oil out halfway through so that they second half of your chips turn out just as perfectly as the first half.
Tips: Slicing all of the vegetables will go a lot faster if you use a mandoline, versus doing it by hand with a knife. Just be careful not to loose a finger on the mandoline. This is the model that I use.
I recommend frying the chips separately by vegetable type. Each vegetable with very in frying times. This way you end up with consistently crispy chips, instead of some that are crispy and some that are undercooked and chewy. Also, it will keep the color of the beets from bleeding onto all of the other chips.
Also, I recommend storing these in an airtight container with a paper towel. They should stay nice and crispy for 3-4 days – if they even last that long.
If you are looking for more low carb, keto and paleo portable snack options, check out my list of 50 Low Carb and Gluten Free Snack Ideas
Check out some of my other favorite low carb chip recipes:
- Garlic Dill Baked Cucumber Chips
- Garlic Parmesan Baked Tortilla Chips
- Pumpkin Spice Apple Chips
- Sriracha Sweet Potato Fries
- Buffalo “Potato” Wedges with Blue Cheese Drizzle
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***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***