Editor’s note: The following article is written by a Skinny Mom Resident Mom. The Resident Mom program gives a voice to our readers, allowing moms across the world to contribute content to Skinny Mom. If you’re interested in becoming a Resident Mom, click here to apply.

resident mom header

Potato chips are a staple snack, but they aren’t a very smart or health-conscious choice. For a lighter, smarter snack, bake these delicious homemade options!

1.  Sweet Potatoes

  • 1 sweet potato
  • 1 tablespoon olive oil (or spray Pam if you’re watching calories, though olive oil is healthy fat)
  • 1 teaspoon minced rosemary
  • ¼ teaspoon garlic powder

Preheat oven to 400º F. Spray cookie sheet with Pam. Slice thinly — about ⅛”. Place on cookie sheet. Spray or lightly brush potato slices with olive oil then sprinkle rosemary and garlic over the top. Bake for 10-12 minutes then flip over; add seasonings and bake another 10-12 min.

Baked Sweet Potato Chips

>> See our Skinny Sweet Potato Chips recipe here!

2. Carrots

  • 4 large carrots peeled
  • 3 teaspoons olive oil (or Pam)
  • ¾ teaspoon salt
  • Black pepper

Preheat oven to 350º F. Shave lengthwise into strips. (There are Y-shaped vegetable peelers; I just use a peeler.) Place on cookie sheet. Place strips into bowl filled with olive oil and toss until coated or spray strips on cookie sheet until well coated. Sprinkle salt and pepper over top. Bake for 6 min then rotate your cookie sheets on the racks and bake another 6 minutes until the edges turn golden brown.

>> Here’s our Skinny Glazed Carrots recipe!

3. Zucchini

  • 3 zucchini
  • Pam (or olive oil if you want the healthy fat)
  • Sea salt
  • Cracked pepper
  • Parmesan (optional)

Preheat oven to 425º F. Spray cookie sheet with Pam. Thinly slice zucchini and spread slices on cookie sheet. Spray with Pam then sprinkle on salt and pepper and cheese if desired. Bake for 20 minutes. (I typically make four pans of this as they go fast!)

Baked Zucchini Chips

>> Recipe: Skinny Baked Zucchini Chips

4. Beet Chips

  • 4 medium beets
  • 2 teaspoons olive oil
  • Sea salt

Preheat oven to 350º F. Peel beets and slice 1/16-inch thick. (I use a mandoline). Put beets into a bowl with olive oil and toss for a thin coat. Arrange beets in a single layer on cookie sheet and cover with salt. Stack a rimmed baking sheet on top of each other. Bake until edges start to dry out (about 20 minutes). Uncover and rotate the sheets. Bake for another 10-20 minutes. Beets will become lighter and pale in color. Beets will become crispy as they cool.

5. Kale

  • 1 bag or bunch of kale
  • Olive oil or Pam
  • Sea salt

Preheat oven to 350º F. Spray cookie sheet with Pam. Remove the thick stems from kale and tear into pieces. Make sure kale is dry, then drizzle with olive oil or spray with Pam and then lightly salt. Bake until brown, typically 10 min.

bakedkalechips copy

>> Recipe: Crispy Kale Chips