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Vegetable and fruit chips

Sunday 23 rd November 2014

The chips made of vegetables and fruits are a good alternative for snack or to replace potato chips. You can use beetroot, carrot, sweet potato, squash, apple, orange, etc.
In the past it was a way to preserve fruits and vegetables during the winter, and it was dried in the sun.
Apple chips with cinnamon are a traditional food during Christmas time in some countries.
Home-made chips have the advantage versus the ones in the shop that they can be made without oil, so they are healthier. But with oil they will be cruchier. And commercial fruit chips use to contain antioxydants (sulfur dioxide) and/or sugars.

gluten-free, dairy-free, eggs-free, nuts-free, sugar-free, full GAPS diet, vegan




2 apples
cinnamon powder
1 lemon


Using a sharp knife or mandolin, slice apples thinly.
Soak apples into lemon juice.
Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping. Sprinkle cinnamon over apples.

Bake at 100ºC for approximately 1 1/2 hour, then flip. Continue baking for 1-2 hours, until the apple slices are no longer moist. 
If they're done, they should be golden brown and crisp. If they're not, give them 15 more minutes and check again, continuing to do so until they're done. Keep in mind that they will harden up a bit once you take them out of the oven.
Cool and store in airtight container.
A dehydrator can be used instead of the oven, but then it takes more time.


Follow the same instructions to do vegetable chips, such as carrot, beets and sweet potato, but don’t add lemon juice. You can add olive oil, salt and herbs if you want.

To prepare kale chips, just separate leaves from stalk and once they are clean place them in the oven or deshydrator for just 1 1/2 hour. Optionally, you can add some spices (I like cumin), salt and a little bit oil to stick all together.
Kale chips are really delicious although it seems incredible, it's the most similar to potato chips, and very much more healthy!

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