I’m definitely more of a savoury snack person, and homemade root veggie chips have become one of my favourites. They’re easy to make and just nice to have on hand, especially for after-school snacks.

I usually go for taro and sweet potatoes—they’re my go-to. They get that good crunch and have a bit more flavour than regular chips, which makes them really satisfying.

If you haven’t tried making them at home yet, they’re worth it.

Slicing Things Up

I’ve been loving my Thermomix cutter lately. It has made slicing these root veggies super easy, and they came out nice and crispy with barely any effort. The smell alone makes it hard not to start eating them straight from the oven.

Other than washing and peeling, the whole process is pretty simple. Once everything was sliced, I soaked the taro in salt water for about 30 minutes. It helps keep it from discolouring and gets rid of that slightly sticky texture, plus it adds a bit of flavour. After that, I just patted them dry with paper towels and they were ready to go.

I spread them out on a baking tray and added a light sprinkle of my Kanel Spices Holy Grail Garlic Salt—not too much, just enough for flavour without pulling out too much moisture. About 15 minutes in the oven was all it took. The edges turned golden, they curled up a bit, and that’s when you know they’re ready. Once they were out, I added a little more seasoning and gave them a quick toss.

This cutter just makes everything easier. No standing there slicing forever—just load your veggies and it does its thing. In a few minutes, you’ve got everything ready for a batch of homemade chips.

It’s honestly made the whole process feel quicker and way less effort. If you’re looking for an easy snack that doesn’t take much, these root veggie chips are such a good one to try. Simple, really good, and you know exactly what’s going into them.

Chipping Away at the Sweet Truth: Are They Still Healthy?

When sweet potatoes and taro are turned into chips, they can still retain some of their inherent health benefits, but their nutritional profile and calorie content change compared to their raw form.

Here are some considerations:

1. Nutrient Retention: These root veggies are naturally rich in vitamins, minerals, and dietary fibre. When you make them into chips, some of these nutrients may be retained, especially if you bake them at a low temperature or use methods that minimize nutrient loss.
2. Calorie Increase: The process of making chips often involves frying or baking with added oil. This increases the calorie content of these root veggies. So, while they may still offer some nutrients, they become a higher-calorie snack.
3. Portion Control: Chip snacks can be calorie-dense, so it’s important to practice portion control. Eating chips in moderation as part of a balanced diet can help manage calorie intake.
4. Seasonings: The healthiness of sweet potato and taro chips can also depend on the seasonings used. Excessive salt or unhealthy flavourings can reduce their healthfulness.

In summary, these chips can still offer some nutritional value from the sweet potatoes and taros themselves, but they are generally higher in calories due to the cooking process. They can be a healthier alternative to traditional potato chips, especially if baked with minimal oil and seasoned moderately. However, moderation is key to enjoying them as part of a balanced diet.

Best Oils for Baking Vegetable Chips:

When making vegetable chips, especially if you want to preserve the natural flavours of the vegetables, it’s best to choose oils with neutral flavours and high smoke points. Here are some suitable options for both baking and frying vegetable chips:

Baking:

Avocado Oil: This is a top choice for high-heat baking. It has an incredibly high smoke point and a very mild flavor that lets the vegetables shine.

Light or Regular Olive Oil: These are more heat-stable than extra virgin olive oil and have a much subtler taste. They work well for a gentle, golden crisp.

Refined Coconut Oil: If you want a neutral taste without the typical coconut aroma, the refined version is great for baking and stays very stable at oven temperatures.

Frying:

High-Oleic Sunflower Oil: A reliable option with a high smoke point. It’s light and versatile, making it ideal for achieving a clean, crispy texture.

Grapeseed Oil: Known for being very light and “clean,” this oil handles high heat well and won’t leave your chips feeling heavy or greasy.

Rice Bran Oil: Often used in professional kitchens for frying, it has a high smoke point and a neutral profile that preserves the vibrant colors of your veggie chips.

Ingredients:

• 1 taro, choose fresh taro root, known for its creamy texture and nutty flavour
• 1 sweet potato, choose fresh, firm sweet potatoes
• cooking oil – vegetable, canola or avocado for frying or olive oil if baking
• salt, to taste
• garlic salt, to taste
• You can also experiment with other seasonings like paprika, or chili powder for extra flavour.

Instructions:

1. Preparation: Wash and peel the sweet potatoes and taro. Ensure they are clean and free of any dirt.
2. Slice the Vegetables: Using a sharp knife, thinly slice the sweet potatoes and taro into uniform rounds or strips. Aim for consistent thickness to ensure even cooking.
3. Soak in Water: Place the sliced taro in a bowl of saltwater for about 30 minutes to prevent oxidation. Sweet potatoes do not require soaking.
4. Preheat the Oven or Heat Oil: If you’re baking the chips, preheat your oven to the desired temperature, typically around 400°F (200°C). If frying, heat your cooking oil in a deep fryer or a heavy-bottomed pot to around 350°F (175°C).
5. Drain and Dry: After soaking, drain the taro slices and pat them dry with paper towels to remove excess moisture.
6. Season: Place the sliced sweet potatoes and taro in a mixing bowl and drizzle them with a bit of cooking oil. Add salt or your choice of seasonings, and toss to coat evenly.
7. Baking or Frying: For baking, arrange the seasoned chips in a single layer on a baking sheet and bake until they turn golden and crispy, usually about 15-20 minutes, flipping them halfway through. If frying, carefully add the chips to the hot oil in batches and fry until they’re golden brown, then remove them using a slotted spoon and drain on paper towels.
8. Serve: Once your chips are cooked to your desired level of crispiness, serve them hot and enjoy!

Thermomix Instructions:

1. Preparation: Wash and peel the sweet potatoes and taro. Ensure they are clean and free of any dirt.
2. Set Up the Thermomix Cutter: Attach the appropriate slicing or cutting disc to your Thermomix cutter. The specific disc you choose will determine the thickness of your chips.
3. Slice the Vegetables: Cut the sweet potatoes and taro into manageable pieces that fit through the feeding tube of the cutter. Place them into the feeding tube and use the cutter to slice the vegetables. Make sure to exercise caution and follow the manufacturer’s instructions for safe use.
4. Soak in Water: Place the sliced taro in a bowl of saltwater for about 30 minutes to prevent oxidation. Sweet potatoes do not require soaking.
5. Preheat the Oven or Heat Oil: If you’re baking the chips, preheat your oven to the desired temperature, typically around 400°F (200°C). If frying, heat your cooking oil in a deep fryer or a heavy-bottomed pot to around 350°F (175°C).
6. Drain and Dry: After soaking, drain the taro slices and pat them dry with paper towels to remove excess moisture.
7. Season: Place the sliced sweet potatoes and taro in a mixing bowl and drizzle them with a bit of cooking oil. Add salt or your choice of seasonings, and toss to coat evenly.
8. Baking or Frying: For baking, arrange the seasoned chips in a single layer on a baking sheet and bake until they turn golden and crispy, usually about 15-20 minutes, flipping them halfway through. If frying, carefully add the chips to the hot oil in batches and fry until they’re golden brown, then remove them using a slotted spoon and drain on paper towels.
9. Serve: Once your chips are cooked to your desired level of crispiness, serve them hot and enjoy!