Crispy Baked Veggie Chips Recipe

Craving something crunchy but trying to avoid greasy snacks? These crispy baked veggie chips are the perfect solution — colorful, satisfying, and made with simple, wholesome ingredients. From beets to sweet potatoes, you can create your own mix of chips that are both delicious and packed with nutrients.

🥕 Ingredients

Choose a variety of veggies for flavor and color. Here’s a great starter mix:

• 1 medium sweet potato

• 1 beet (red or golden)

• 1 zucchini

• 1 carrot

• 1 tbsp olive oil

• ½ tsp sea salt

• Optional: black pepper, garlic powder, smoked paprika, rosemary

🔪 Instructions

1. Preheat the Oven
   Set your oven to 300°F (150°C). Line two baking sheets with parchment paper.
2. Slice the Veggies Thin
   Use a mandoline slicer or sharp knife to slice vegetables into uniform, thin rounds (about 1/16 inch). Thinner slices = crispier chips.
3. Dry the Slices
   Pat slices dry with a paper towel to remove excess moisture, especially for zucchini and beets.
4. Toss in Oil and Seasoning
   Place sliced veggies in a bowl, drizzle with olive oil, and sprinkle with salt and optional spices. Toss to coat evenly.
5. Arrange and Bake
   Lay slices in a single layer on the baking sheets. Do not overlap. Bake for 20–30 minutes, flipping once halfway. Watch closely — some veggies cook faster than others.
6. Cool and Crisp
   Remove chips when edges curl and centers are dry. Let cool on a rack to finish crisping.

✅ Tips for the Perfect Veggie Chips

• Bake at low heat to dehydrate without burning

• Avoid crowding the pan — work in batches if needed

• Store leftovers in an airtight container with a paper towel to keep crisp

• Try using kale, parsnips, or purple potatoes for more variety

Conclusion
This crispy baked veggie chips recipe is a smart and tasty way to enjoy your favorite crunchy snack — without the guilt. Customizable, colorful, and easy to make at home, these chips are a hit for both kids and adults.