Root Chip Chicken Strips

by Leanne Vogel (Healthful Pursuit) on January 1, 2011

TERRA Exotic vegetable chips contain some pretty fantastic ingredients. They are a fried chip so shouldn’t be eaten on a daily basis, but they are a great treat and an alternative to potato chips. Not to mention they are trans fat free and contain 6 root vegetables not common in our everyday diet:

  • Taro: native to Southeast Asia and first cultivated over 4,000 years ago
  • Yuca: a history that dates back to the 16th century in Portugal and Spain
  • Sweet Potato: did you know that the sweet potato is not related to the yam but is rather the only edible member of the morning glory family? Now you do!
  • Batata: prized in the Caribbean countries for its sweet taste for centuries
  • Parsnip: member of the same family as carrots, fennel, parsley, and celery

Also, as a bonus, root vegetables are naturally packed with fiber. Take that regular (and boring) potato chip!

Root Chip Chicken Strips

A healthful twist on breaded and baked chicken strips. You wont taste the coconut milk in this recipe, it only adds to the ‘deep fry’ effect and keeps the chicken really moist.


  • 2 chicken breasts, cut into 1/2 inch long slice
  • 1 can organic coconut milk
  • 1.5 cups TERRA Exotic Vegetable Chips
  • 1/2 tsp rosemary
  • 1/2 tsp Italian seasoning


  1. Preheat oven to 350F
  2. Line a baking sheet with parchment paper
  3. Pour coconut milk into medium sized bowl, set aside
  4. Place chips, rosemary, and Italian seasoning in food processor and mix until crumbly
  5. Move chip mixture into a second medium sized bowl
  6. Coat chicken strips in coconut milk, then in chip mixture, place on baking sheet
  7. Once complete, place chicken in the oven and bake for 35-40 minutes

Makes 10-12 strips

Great served with…

Roasted Vegetable Mash


  • 3 cups leftover roasted vegetables
  • 1 clove garlic, minced
  • 1 cup almond milk
  • 1 tsp rosemary


  1. Preheat oven to 350F
  2. Drop all ingredients in food processor and blend until smooth
  3. Place in casserole dish and cook in the oven for 35-40 minutes
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