By Setareh Kiumarsi
Slice the following vegetables into thin, even rounds:
Carrots
Beets
Zucchini
Pumpkin
Sweet potatoes (if available)
Place the sliced vegetables in a large bowl and toss them with:
Olive oil
Salt
Onion powder
Garlic powder
Thyme (or rosemary if you prefer its aroma)
Let the vegetables rest for about 15 minutes so they absorb the flavors.
Preheat the oven to 300°F (150°C). Lightly oil a baking tray (or line it with parchment paper), then spread the vegetables on it in a single layer. Bake for 10–15 minutes, then flip them over and bake for another 5–10 minutes until crisp.
Your homemade vegetable chips are ready — enjoy!
Note: Zucchini or pumpkin chips may cook faster than the others. Either bake them separately or keep an eye on them and remove them earlier if needed.
What healthy snacks do you like to make for yourself? Write them in the comments, and I’ll tell you whether they’re considered Ayurvedically balanced or not.
Related recipes:
Mucus-clearing snacks
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
