These salt and pepper vegetable chips are the perfect low carb and paleo portable snack option. Get your daily vegetables in with these low carb chips and still feel like you are having an indulgent snack. I love to dip these in my Greek Onion Dip, or my Paleo Avocado Hummus recipe.
I used avocado oil to fry these low carb 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 lose a finger on the mandoline.
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
- Pumpkin Spice Apple Chips
- Sriracha Sweet Potato Fries
- Buffalo "Potato" Wedges with Blue Cheese Drizzle
Salt and Pepper Vegetable Chips
- Total Time: 1 hour
- Yield: Makes 10 Servings 1x
Ingredients
- 2 large carrots
- 1 large sweet potatoes
- 3 beets
- 2 medium celeriac
- sea salt
- onion powder
- black pepper
- avocado oil (I use this brand)
Instructions
- Peel and clean the vegetables. Using a sharp knife or a mandoline, thinly slice vegetables in 1/16 inch slices. Line the slices on paper towels and sprinkle with a little sea salt. The salt will help draw out excess moisture and make them crispier after frying.
- Using a deep skillet, dutch oven, or wok, heat 2 inches of oil over high heat. Once heated, drop vegetable slices into the oil. Be careful not to put too many in at once.
- Fry until slightly browned and the edges start to curl.
- Remove from oil and cool on paper towels.
- Sprinkle with sea salt, onion powder, and black pepper.
Notes
(Fat does not account for frying oil used)
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: About 20 Chips
- Calories: 50
- Fat: 1g
- Carbohydrates: 9 net g
- Protein: 1.5g
Ashley H. says
Hi! Have you tried these in an air fryer? I never have any luck with baking, they never crisp up perfectly,and frying is such a mess. Also, have you used anything that resembles a regular potato like jicama or parsnips? Thanks! I just bought two of your cookbooks and can’t wait to try them all.
Lois says
I have a mandolin that I use to slice veggies very thinly and a pump vegetable oil mister (I use olive oil) that I use to spritz things with. They would definitely crisp up in the oven, but yes, would definitely recommend cooking them on different trays depending on the water content of the vegetables.
Philis says
They look beautiful and delicious.
I always end up frustrated & with such a mess when frying that I always think - never again. So labor intensive. So, do you think drying them out first in the oven would make the fry time easier? Or have you tried just oven baking with a little oil to avoid the mess? I know fried TASTES BETTER!
I have had left over sweet potatoes that were baked and then slice thin with lots of butter and cooked in the oven. That is delicious seasoned of course. But the edges have gotten crisp before so wonder if the whole thing would crisp up left in the oven long enough.
Thanks for sharing and your beautiful picture. Would just like to help you eat yours. 🙂
Kyndra Holley says
You could definitely bake them. I would say bake them on parchment paper at about 200 degrees until they get nice and crisp. Also, I recommend baking them in separate batches as all of the vegetable will have different cook times. Of course I'll share mine! 🙂
Jess says
If it's in your cookbook, I just bought it 🙂
Kyndra Holley says
It is in the cookbook, yes. Thanks so much for buying it.
Jess says
What's the dip that is shown? Looks yummy!
Kyndra Holley says
Jess, it is an onion dip recipe that I will have up on the site soon. Thanks