Published on November 3, 2019Last updated October 6, 2021 ♛ By Melissa J. Will
This post contains affiliate links.
Read full disclosure statement here.
Share on FacebookShare on PinterestShare on EmailShare on X (Twitter)
These crispy baked vegetable chips can be made in the oven without a dehydrator. Choose favorite veggies like sweet potatoes, beets, carrots and more and customize them with your favorite seasonings.
For more ideas, you can findall of my food recipes here.
Making the Switch to Veggie Chips
Chip Chip-Hooray.
Well, there’s good news and bad news.
If you want to transition away from fried crisps or potato chips, baked veggie chips may be the way.
I’m not saying we can turn a veggie avoider into a veggie lover, but, if you already enjoy certain veggies and want to kick the old habit, these crispy veggie snacks can be a good alternative.
No Dehydrator Required
While it’s nice to havea food dehydrator, you do not need one for this recipe: an oven works just fine.
Tips for Success
I have done a lot of experimenting to figure out what works best in my oven. Be willing to experiment with yours.
Here’s how they’re made:
- Thinly slice veggies into pieces of even thickness.
- Brush lightly with olive oil and seasoning.
- Bake until desired crispness is achieved.
The recipe (below)provided uses sweet potato ss an example, but you can useall sorts of vegetables (see list here).
It helps if each batch in the oven has similar items (by moisture levels) and sizes for even baking, but beyond that, use what you love.
Recommended Veggie Slicing Tool
Mandolin Vegetable Slicer | Amazon
If you do a lot of veggie slicing, you may want to own a mandolin slicer. There are many styles available. Be sure you get one with a hand guard (like the one shown above) for safe, fast food prep.
Related:Think outside the carbs!
Fresh recipesfor zucchini, cauliflower, and broccoli.
Veggies for Veggie Chips
This is a short list. Do try whatever you like.
- Sweet potato
- Potato (but do try other veggies instead!)
- Beets
- Carrots
- Turnips
- Parsnips
- Zucchini
- Squash
- Fennel
- Eggplant
Leafy Veggies
- Spinach
- Chinese cabbage
- Kale
Also
- Fresh green beansalso work but you need to blanch them first.
Blanching is a process where you briefly cookthe vegetables in boiling water for a few minutes (2-4 minutes, depending on how thick the beans are), and then place them in ice water to stop the cooking process. This softens them up for baking.
Be sure to let them dry thoroughly before using them as described below.
Could this be goodbye to potato chips? Maybe!
Happy munching,
~Melissa the Empress of Dirt ♛
Print Recipe Pin Recipe
Crispy Baked Veggie Chips
A low-fat snack option made from sliced veggies. Add salt and seasonings to taste.
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
Servings: 4
Author: Melissa J. Will
Ingredients
- 1 large Sweet potato See below for other veggie options
- 1 Tablespoon Olive oil or vegetable oil
- Salt and pepper
- Seasonings
Instructions
Preheat oven to 350°F (177°C) or 375°F (190°C) if veggies are more than 1/16″ thick.
Place silicone mats on baking sheets.
Prep Ingredients
Peel, wash, and dry veggies. Remove any inedible parts.
1 large Sweet potato
Use mandolin to create thin veggies slices (1/16-inch or ⅛-inch). The goal is to have each batch the same thickness for even baking.
Combine oil and any desired seasonings and brush onto veggie slices. Place on silicone baking mat as you go.
1 Tablespoon Olive oil, Salt and pepper, Seasonings
Bake
Bake in oven for 10-20 minutes. Turn chips half way through baking. Brush on more oil if needed.
Remove from oven when desired crispness achieved. Each veggie bakes at a different rate and time depends on whether you want them chewy (shorter time) or crispy (longer).
Transfer to cooling rack and allow to cool thoroughly.
Add additional seasoning if needed.
Serve & Store
Serve with favorite dipping sauce.
Store in airtight container in fridge up to 5 days.
Can also be frozen for 3 months and added to soups and stews.
Notes
Veggie Options
- I encourage you to experiment. Any veggie that can be sliced and baked is fair game. Green beans should be blanched first.
- Leafy veggies like spinach, Chinese cabbage, and kale should be torn up into small pieces.
Baking Tips
- Stay by the oven. How fast the veggies cook depends on how much water content they have. Some will dry quickly (which leads to burning) and others take their sweet time.
- The edges will start to curl as the veggie slices get crisp.
- If veggie slices are not getting crisp, place a hot baking sheet on top of them in the oven to cook them from both sides.
Leftovers
- Flash freeze* leftover and use them in soups and stews.
*To flash freeze, spread chips out on a lined baking tray and place in freezer until frozen, then place them in a freezer bag. Flash freezing prevents the chips from sticking to each other.
Nutritional information is approximate only using a large sweet potato as an example.
Nutrition (per serving)
Calories: 104kcal | Total Carbohydrates: 17g | Protein: 1g | Fat: 4g | Fiber: 3g
Want More? Get your Empress of Dirt Creative Newsletter
Share on FacebookShare on PinterestShare on EmailShare on X (Twitter)
