Baked Vegetable Chips

Lately with everyone mostly at home, it becomes difficult to find healthy snacks to have during the day and it gets boring having the same foods. When I am trying to stick to a clean diet, it is the crunchy stuff that tempts me the most and I can’t seem to keep my hands away from them without creating a distraction for myself. I have been really good for 3 weeks, but today I had to make something for me. When it comes to salty junk foods, I am sunk. That’s where homemade baked chips come in.. We have heavy snacking habits and the tendency to not get enough veggies in during the day, so this recipe tackles both of those in an enjoyable way. We have been snacking on this today and I am bummed that our stash is almost over.

Most of you think why bother making chips at home when you can easily get it in the store. The store brought veggie chips are quite delicious however they are almost all fried and are coated in starches along with high content of sodium. The beauty of this recipe is that it is customizable, and you can make chips out of a wide variety of vegetables. Honestly, you cant go wrong with any veggies, but personally I lean towards beets, rutabaga, sweet potato, zucchini, and carrots.

Making vegetable chips at home is quite easy. Each veggie has a different starch and moisture content, so which ones you choose will affect the cook time. Sometimes it helps to soak starchy vegetable slices in water for 20-30 minutes to remove excess starch to get the perfect crispiness.  The goal is crispy and slightly golden but not burnt. Keep a close eye on them because they can burn easily, trust me when I say this.. I have burnt them twice while attempting this recipe. How well spaced the veggies are on the pan will also affect the cook time and crispiness, the less crowded the better.


1 large Beet (thinly slice and soak in ice water for 30 min)

1 large sweet potato (thinly slice and soak in ice water for 30 min)

½ tsp sea salt to taste

½ tsp black pepper to taste

2-3 tbsp of olive oil  


Gather all the ingredients. Wash all the veggies. Pat dry spinach leaves completely and set it aside. Peel the beet and sweet potato. Using mandoline or food processor, slice them thin (1/16 inch thick) and soak them in ice water for 30 minutes. After 30 minutes drain excess water and arrange the slices on paper towel. Pat the vegetables slices dry with a clean towel to remove all excess water.

While the chips are drying, preheat oven to 400 F. In a bowl, toss all the veggies in oil and seasoning and lay them in a baking pan in single layer. Make sure to not overcrowd the pan, less is better. Everyone’s oven is slightly different, so time is not exactly accurate for everyone. Bake for 8-10 minutes and flip the chips and bake for another 8-10 minutes.  Vegetables should crisp up by now, if not then pop them back into the oven and bake them for another 5-10 minutes. Making sure they don’t burn. Cool completely before eating and enjoy!

Air fry method- Follow the same process as above, coat the veggies and arrange them in single layer in the air fryer. Make sure not to over crowd the pan. Set the air fryer temperature at 320F and cook for approximately 25-30 minutes. You will have to toss the vegetable slices every 5 minutes, making sure they are evenly cooked. Once the edges are slightly brown and vegetables are crunchy, remove and drizzle the seasonings. Let it cool completely and enjoy.

P.S. Once chips are completely cooled, you can store them in airtight container for up to 2 weeks. If you are not health conscious like me, then feel free to deep fry them over medium high heat. To get the crispy texture, make sure the oil temperature reaches 350F. This frying process should take approximately 4-5 minutes. Once crispy, remove and drain excess oil and drizzle the seasonings on top.

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