Baked Veggie Chips
Say goodbye to store-bought veggie chips and hello to this easy homemade recipe! Packed with vibrant colors and crunch, these Baked Veggie Chips are the perfect guilt-free snack. Ready in 30 minutes, they're great for picky eaters, meal prep, or using up leftover veggies.
Ingredients
Veggies (4 cups, thinly sliced):
- Sweet potatoes beets, carrots, parsnips
- Kale zucchini, eggplant, or squash
For Seasoning:
- 2 tbsp olive oil or avocado oil for extra crisp
- 1 tsp salt
- 1 –2 tsp spices paprika, garlic powder, nutritional yeast
Optional Additions for Extra Flavor:
- Grated Parmesan or nutritional yeast for a cheesy dust
- Chili powder cayenne (for heat)
- Maple syrup + cinnamon on sweet potatoes
- Truffle salt or mushroom powder for an umami kick
Instructions
Prep the Veggies:
- Slice your veggies thin using a mandoline (careful with your fingers!) or a sharp knife. Pat them dry with paper towels to avoid sogginess.
Season:
- Drizzle olive oil over the veggies, sprinkle with salt and spices, and toss to coat. Massage like you’re giving them a spa day.
Bake:
- Line a baking sheet with parchment paper. Lay the veggie slices in a single layer, making sure they’re not crowded (crowding = sogginess!).
- Bake at 300°F for 15–25 minutes (depending on thickness), flipping halfway through for even crisping.
Cool and Serve:
- Let the chips cool on the pan for a few minutes—this helps them crisp up further. Then, serve and enjoy!
Notes
- Too Thick? Slice thinner for extra crispiness.
- Kale Chip Hack: Bake at 275°F for 12 minutes. Watch carefully!
- Leftover Magic: Crumble any leftover chips over salads, soups, or mac and cheese.
- Oil-Free? Spritz with water instead of oil for a less crispy but still tasty alternative.