A Healthy Snack for the Kids! Root Veggie Chips!!

root vegThese are such an easy snack to make and healthy too. Kids will       love helping you prep and watching them bake. You can also do this with kale or any root vegetable. Makes a rainbow of chips and  you can do multiple batches together. Do a pan of zucchini, carrots, beets, turnips, and even kale and then put them all together.Use fresh or dried herbs to change the flavor profile!


Root Vegetable Chips

Makes 3-4 servings


  • 2 Tbsp. white balsamic vinegar
  • 3-4 Medium size carrots
  • 2-3 small turnips
  • 2-3 golden beets (you can use red beets too, the juice will just run in with the other vegetables, just cook them separate if you can only find red beets)
  • 2 Tbsp. olive oil
  • Pinch of sea salt or pinch Old Bay (crab seasoning-optional)


  1. Set oven to 200 degrees.
  2. Whisk together vinegar, olive oil, salt or seasoning. Toss with in a bowl with vegetables. Mix until well covered.
  3. Spread the vegetables over a baking sheet and bake for 2-3 hours. Keep an eye on them so they don’t burn! Flip occasionally. They should be crispy!
  4. Let them cool to crisp even more



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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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