Looking for a healthy snack that’s just as crunchy and satisfying as regular chips? Baked Veggie Chips are the way to go! 🥕🍠 These crispy chips are made with a variety of veggies like sweet potatoes, zucchini, and beets, then baked to perfection with a little olive oil and seasoning. They’re perfect for dipping or enjoying on their own.

What’s awesome about these chips is that they’re a much healthier alternative to store-bought potato chips. Plus, you can customize the veggies and seasonings to your liking! My kids love when I make these, and they’re always amazed at how tasty and crispy they turn out.

Why You’ll Love Baked Veggie Chips

These chips are not only crispy and flavorful, but they’re also packed with nutrients! By baking instead of frying, you’re cutting out all the unnecessary oil, making them a guilt-free snack. Plus, they’re totally customizable, so you can add your favorite veggies and spices for a perfect snack every time.

What You’ll Need to Make Baked Veggie Chips

1 large sweet potato, thinly sliced
1 zucchini, thinly sliced
1 beet, thinly sliced
1 tablespoon olive oil
Salt, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon dried thyme (optional)

How to Make Baked Veggie Chips

Preheat your oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Prepare the veggies: Wash and peel the sweet potato and beet. Cut all the vegetables into thin slices—use a mandoline if you have one to ensure even slices.
Season the veggies: In a large bowl, toss the veggie slices with olive oil, salt, garlic powder, smoked paprika, black pepper, and thyme until evenly coated.
Arrange on the baking sheets: Spread the veggie slices in a single layer on the prepared baking sheets. Make sure the slices are not overlapping to ensure they cook evenly.
Bake: Bake the chips for 15-20 minutes, flipping them halfway through, until they are golden brown and crispy. Keep an eye on them so they don’t burn, as thinner slices may cook faster.
Cool and serve: Let the chips cool on the baking sheets for a few minutes before serving. Enjoy them as a snack or with your favorite dip!

More Sides & Snacks:

Fun Variations

Feel free to swap out the veggies based on what you have on hand! You can use carrots, parsnips, or even kale for a different flavor. Want a spicy kick? Add some cayenne pepper or chili powder to the seasoning mix.

Perfect for Healthy Snacking

These Baked Veggie Chips are a great alternative to traditional chips and perfect for when you’re craving something crunchy but want to keep things healthy. They’re ideal for snacking, as a side with sandwiches, or even as a party appetizer!

FAQs

Can I use other vegetables?
Absolutely! You can make chips with any vegetable that’s firm enough to slice thinly. Try potatoes, carrots, or even parsnips for a variety of flavors!
How can I make sure the chips are crispy?
The key to crispy chips is making sure they’re sliced evenly and thinly. If they’re too thick, they’ll be soft in the middle. Also, be sure to bake them in a single layer with no overlap.
Can I make these chips ahead of time?
Yes, you can make these chips ahead of time! Just store them in an airtight container once they’ve cooled completely, and they’ll stay crispy for a few days.
Can I add cheese to the veggie chips?
Sure! If you want a cheesy twist, sprinkle some grated Parmesan or nutritional yeast over the veggies before baking.
Are these chips gluten-free?
Yes, these Baked Veggie Chips are naturally gluten-free, making them a great snack for anyone following a gluten-free diet.

These Baked Veggie Chips are a crispy, delicious, and healthier alternative to regular chips. Perfect for snacking or pairing with your favorite dip, they’ll quickly become a family favorite! Enjoy!