The thinner the slices, the crunchier the chips. If you do not own a mandolin, try the kale and green bean chips that do not need to be sliced.
When placing the chips on a baking sheet, line the sheet with parchment paper and lay the chips in a single layer. If the chips overlap, the edges won’t cook evenly.
For even cooking, rotate the pan halfway through and flip the chips.
For small batches, pop the chip in a toaster oven.
Vegetable chips do not stay crunchy for too long. They are best eaten the day they are baked or the day after.
For 1 Bunch kale with 1 teaspoon olive oil, Protein: 2 g, Carbs: 7, Fiber: 1 g, Calories: 65
For 2 beets and 1 teaspoon of olive oil, Protein; 2 g, Carbs: 10 g, Fiber: 2 g, Calories: 75
For 2 sweet potatoes and 1 teaspoon of olive oil, Protein: 4 g, Carbs: 52g,