Healthy Alternative Ways To Make Chips

Sometimes, we crave for unhealthy food and as much as we want to stay away from it, we can’t help but cave in. Chips are probably the most sought after in a craving! When we are stressed, upset, or experiencing PMS, we always want to reach for that huge bag of chips and lay on the couch all day. But since I’m all about healthy food and habits here in Radiant Peach, I compiled a couple of healthy alternative ways to make your very own chips. The simple recipes aren’t your traditional potatoes though since I wanted a little twist and variation here and there.

In less than 10 minutes of preparation, these recipes will have you craving for the healthier version rather than the junk food one!

Cinnamon Carrot Chips with Honeyed Yogurt

Healthy Alternative Ways To Make Chips


  • 2 large carrots, preferably organic
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Cooking oil spray
  • 1/2 cup plain or plain greek yogurt
  • 1 tablespoon pure honey


  1. Arrange the oven racks in thirds. Preheat oven to 400°F.
  2. Wash, scrub, and dry carrots. With a vegetable peeler, peel the carrots entirely into strips. Place the carrot strips into a bowl and toss with cinnamon and ginger.
  3. Being careful not to overlap, lay carrot strips on two baking sheets that have been lightly sprayed with cooking oil spray. Place in the oven on the top and bottom racks and bake for 10 minutes, rotating the pans halfway through. Turn the oven off and crack the door. Allow to sit in the oven for 8 minutes. Keep an eye on it while the carrots are in the oven as oven temperatures vary and some ovens are hotter than others. Remove from the oven if they begin to brown. Carefully, transfer the carrots to a cooling rack or plate and allow to cool. The chips will crisp while they cool.
  4. In a bowl, combine yogurt and honey; stir.
  5. Once the chips have crisped up, serve the carrot chips with the dip and snack away.

Swiss Chard Chips

Healthy Alternative Ways To Make Chips


  • 3 large Swiss chard leaves
  • 2 tsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • pinch of garlic powder
  • pinch of chile powder


  1. Preheat oven to 275ºF.
  2. Remove stem and cut into 2-3 inch pieces:
    • 3 large Swiss chard leaves
  3. Place cut leaves in one layer on a baking sheet and toss with:
    • 2 tsp extra virgin olive oil
  4. Season with:
    • 1/4 tsp kosher salt
    • pinch of garlic powder
    • pinch of chile powder
    • Bake for 20 minutes, then turn leaves over and bake for an additional 20 minutes.
    • Let chard chips cool and serve.

Crispy Tomato Chips

Healthy Alternative Ways To Make Chips


  • Roma Tomatoes (Can use others)
  • Kosher or Sea Salt
  • Dried Basil


  1. Cut tomatoes into ¼ inch slices. Arrange on dehydrator trays.
  2. Sprinkle very lightly with salt and basil.
  3. Dry in a vegetable setting for 8-12 hours, or until crispy.

Baked Rosemary Beet Chips

Healthy Alternative Ways To Make Chips


  • 3 medium-large beets, rinsed and scrubbed
  • Olive or canola oil
  • Pinch each sea salt + black pepper
  • 2-3 sprigs rosemary, roughly chopped


  1. Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven.
  2. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
  3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt, pepper, and the rosemary. Toss to coat. Then arrange in a single layer, making sure the slices aren’t touching.
  4. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15-minute mark as they can burn quickly.
  5. Remove from oven. Let cool. Then serve.

Mushroom Chips

Healthy Alternative Ways To Make Chips


  • 10 ounces (300 grams) king oyster mushrooms
  • 2 tablespoons avocado oil or melted ghee
  • Kosher salt
  • Freshly ground pepper


  1. Preheat the oven to 300°F (or 275°F on convection bake), and line some rimmed baking sheets with parchment paper. For this recipe, you’ll either need to use multiple trays or bake in several batches.
  2. Cut the mushrooms in half lengthwise, and then use a mandoline slicer to cut them into ⅛-inch slices.
  3. Arrange the slices in a single layer on the parchment-lined baking sheets. Make sure the mushrooms are super-dry and leave some space between the slices.
  4. Brush avocado oil or melted ghee on both sides of the mushroom slices, and season with salt and pepper to taste.
  5. Bake for 45 minutes to an hour, or until the chips are golden brown and crispy. These chips won’t continue to crisp once they’re out of the oven, so don’t pull them out if they’re still kind of soft.

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  • Meghan Ryan says:

    I never really tried making chips out of the fruits/veggies here. Cool idea!

  • Camilla Bells says:

    I love kale chips but never thought of using swiss chards. These types of chips are the only veggies I could serve my kids without all the whining! ?

  • Olivia Walker says:

    I’m going to try all of this when I can. It looks amazing. I’m suddenly craving chips!!

  • Gabby Summers says:

    Maybe next time you can include all the dips too. Chips aren’t perfect without the dips.

  • Chloe Mccoy says:

    Oh, BEETS! I love beets, especially in salads. It’s good to know that you can make it crispy and turn it to chips.

  • Melanie James says:

    Great recipes. Very quick and easy to do as well. ??

  • Kaye Hilton says:

    I do crave chips a lot but I try not to eat them no matter what. Thank you so much for sharing this compilation. Chips can now be guilt-free!

  • Nika Lautner says:

    If I’m craving for something savory and crispy, my go-to would be the mushroom chips.

    • Ariana Banner says:

      True, I love mushrooms too.

  • Alexis Clarkson says:

    Thank you for compiling these great recipes that are healthy alternatives to salt and MSG filled junk food chips!

  • Rachel Adams says:

    What I hate about putting carrots in the oven is that it gets a little soggy, what more spicing it up with cinnamon. It’s going to lose the crispiness.

  • Just by seeing that the swiss chard chips have garlic powder, I already want it. This could be the perfect alternative to potato chips. I want to put sour cream and chives dip on this!

  • Joan Samonte says:

    I feel hungry just by looking at the pictures. It was definitely not a good idea that I read this. But nevertheless, I wanted to thank Radiant Peach for giving me these fancy looking ideas for my next cooking session.

  • Corinna Dobrik says:

    I bet the beets taste like sweet potatoes. I kind of hate the watery taste of beets.

    • Geneva Walton says:

      Watery taste? Water doesn’t have a taste!

  • Kristin Huzar says:

    Mushrooms are overrated. For vegans, they’ve been the substitute for almost anything. I wouldn’t want that as chips anymore. No thank you!

  • Jodi Thil says:

    I guess I can use this to trick my kids too.

  • Anna Gibson says:

    I have inexplicable love for tomatoes and the recipe looks tasty! It’s just not easy to find the perfect tomato that will be crispy.

  • I’ve actually seen mushroom chips somewhere but it’s all salted and flavored. I’d rather make one that doesn’t have any MSG!

    • Miriam Love says:

      Yeah, it’s better to prepare your own version so you know it’s 100% healthy.

  • Eloise Hines says:

    I love how the recipes here can be substituted by other fruits/vegies. Like sweet potatoes instead of carrots.

  • Margie Jensen says:

    I wonder if we can use other mushrooms like shitake? I love almost any mushroom and I wonder if it’s possible to turn them into chips too.

    • Ginger Mccormick says:

      Oh, it wouldn’t hurt to try! Maybe try a mix of other mush?

  • Pat Gomez says:

    Yummy! Now I’m definitely craving chips… The healthy ones of course!

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