Dried Veggie Chips


Dried Veggie Chips


  • Whole Carrots, Beets, Green Beans, Squash, Yams, Pumpkin, or Broccoli (We’re looking for 1 pound) -to prepare, depending on type of veggie you use, peel and/or cut into 1/8th” coins or very small pieces
  • 2 Tbsp. Extra Virgin Olive Oil or Avocado Oil 1
  • tsp. Kosher Salt
  • 1/2 tsp. Ground Cumin


Pre heat oven to 225F.

Step 1: Toss veggies with oil, salt and cumin. Spread on a baking sheet in a single layer. Cook until slightly shriveled, dehydrated, and sweet but still soft and chewy. You may have to move them around as they bake periodically to evenly dehydrate. Test doneness in about 2 hrs. and go from there. Could take up to 3 hours.

Note: ➔Store in an airtight container or Ziploc bag.

Carb Portions ONLY:

2 Unit Portion:

  • 1 heaping cup veggie chips

3 Unit Portion:

  • 1 1/2 heaping cup veggie chips

4 Unit Portion:

  • 2 cups veggie chips

5 Unit Portion:

  • 2 heaping cups veggie chips

*They might not end up looking pretty…which usually means you did a great job dehydrating your veggies!