So long store-bought chips! These homemade veggie chips are crispy, salty, and a metabolism booster! Loaded with vitamins A and C, antioxidants, and other nutrients, this is one Phase 3 snack you will want to make over and over again. 

Phase 3 | Serves 2
Prep time: 15 minutes | Total time: 1 hour

INGREDIENTS

1 large carrot, peeled, small ends discarded and large ends halved lengthwise
1 sweet potato, peeled and halved crosswise
1/2 jicama, peeled
1 beet, peeled and halved
Fine sea salt
Olive oil 

DIRECTIONS

1. Slice the veggies 1/16 inch thick (or less). You can use a food processor with a slicer disk, a mandoline, or a knife.
   
   
2. Arrange the vegetable slices in a single layer on paper towels. Sprinkle lightly with sea salt. Let stand for 15 minutes, pat dry. Place racks in the upper and lower thirds of the oven, and preheat to 350℉ — line two baking sheets with parchment.
   
   
3. Place the vegetable slices in a single layer on the baking sheets. Spritz with olive oil. Bake until crisp, about 20 to 30 minutes, switching the baking sheets from one rack to the other halfway through the cooking time. Sprinkle with more sea salt, if needed. Let cool on the baking sheets for 5 minutes (they’ll crisp up during this time). Serve.
   

*This recipe counts as a Phase 3 snack (healthy fat/vegetable) or fulfills the healthy fat/ vegetable for a Phase 3 meal.