Made vibrant and crispy with the Ezidri Dehydrator

Say hello to the snack that’s as colourful as it is crunchy, Rainbow Veggie Chips! These naturally vibrant bites are made from humble root vegetables and transformed into irresistible chips with the help of the Ezidri Dehydrator.

Unlike store-bought versions, these chips are oil-free, preservative-free, and 100% real food. Whether you're after a healthy lunchbox filler, a Netflix-worthy nibble, or a way to use up your root veg haul, this recipe has you covered.

Ingredients:

Choose a mix of your favourites:

•            Carrots

•            Beetroot

•            Kumara (orange or purple sweet potato)

•            Parsnip

Optional for extra flavour:

•            Sea salt

•            Garlic powder, smoked paprika, rosemary or your favourite seasoning blend

Method:

1.          Prep the veg:

◦           Wash, peel, and slice vegetables very thinly (1–2mm) using a mandolin or sharp knife for even results.

◦           Pat dry with a clean tea towel to remove excess moisture.

2.          Season (optional):

◦           Sprinkle with sea salt or your favourite seasoning—try smoked paprika for warmth or rosemary for an earthy twist.

3.          Dehydrate:

◦           Arrange slices in a single layer on the Ezidri Dehydrator trays—don’t overlap them!

◦           Dry at 55–60ºC for 8–12 hours, or until crisp and brittle. Thicker slices may take longer.

4.          Cool & Store:

◦           Let cool completely before storing in an airtight container or jar. Chips will keep for a couple of weeks—though they rarely last that long!

Snack Tips:

•            These make a colourful addition to snack boards or lunchboxes.

•            Crush them into crunchy toppers for salads or soups.

•            Mix different veggies for a full spectrum of flavour and colour.