Veggie Chips
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My veggie chips are a Crunchy, crispy, and guilt-free snack that takes just 20 minutes to make! Low in calories and fat, and so much better than store bought.
Stop buying those pre-packaged veggie chips and start making your own. My recipe is deceptively easy to make and skips all the unhealthy ingredients.
It took some testing to get everything right, because I quickly learned it wasn’t so much the ingredients used but rather the temperature and cooking time. Too high a temperature and the chips burned; too low and they never crisp up. The trick is to bake them at 400°F and flip just once. This results in crispy, crunchy vegetable chips with minimal oil.
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Why I love this veggie chips recipe
- Low calorie and low fat. There are less than 100 calories per serving and if made without oil, are completely oil-free.
- Satisfies the salty cravings. Like my protein chips, for all those times you crave chips, these are a healthier alternative!
- Ready in minutes. Less than two minutes prep time and under 20 minutes in the oven!
- Naturally gluten free and vegan. Perfect if you follow either of those diets!
Key Ingredients
Here’s what goes into my vegetable chips recipe, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Root vegetables: I’m using carrots, beets, and rutabaga. These are my preferred root veggies to use because they are thick enough to crisp up, and don’t contain as much moisture as other vegetables.
- Starchy vegetables: Sweet potatoes and turnips. Of course, you can use white potatoes, purple sweet potatoes, or kohlrabi.
- Kosher salt and black pepper: to taste.
- Cooking spray: Optional, but recommended.
How to make vegetable chips
Step 1- Slice the vegetables using a mandoline or sharp knife. Add them to a mixing bowl and toss through salt, pepper, and, if desired, a dash of oil.
Step 2- Bake. Now, place the veggie chips onto a lined baking sheet and bake for 20 minutes, flipping halfway through.
Step 3- Cool. Remove the chips from the oven and let them cool completely before serving.
How to make this in the air fryer
If you’d like to make air fryer veggie chips, cook the chips in a single layer at 200C/400F for 4-5 minutes, flipping halfway through.
There is no need to grease the air fryer beforehand.
Arman’s recipe tips
- Remove excess liquid. Ensure there is no excess liquid on the vegetables before baking, as they may become soggy. I like to pat the sliced veggies dry with a paper towel just to be safe.
- Adjust the cooking time. If your chips aren’t crispy after the 20-minute mark, continue cooking in 2-minute increments until done.
- Do not over-season the chips before cooking them. You risk the salt drawing out too much moisture. Remember, you can always add more salt after!
Flavor variations
I love using the chips as a blank canvas, and changing up the seasonings for something a little different. Here are some ideas:
- Nachos cheese– Toss through nachos cheese popcorn seasoning or for a plant based option, use nutritional yeast.
- Hot and spicy– Add 1/2 teaspoon red pepper flakes and smoked paprika.
- Ranch– Sprinkle 1-2 tablespoons of dry ranch dressing.
- Cheddar cheese– Toss through 1/4 cup of finely shredded cheddar cheese before baking the chips.
- Salt and vinegar– Spritz white vinegar on the chips before baking them then sprinkle with sea salt once cooked.
Storage instructions
To store: Leftovers can be stored at room temperature in an air tight container for up to two weeks.
To freeze: Place the cooked and cooled chips in a ziplock bag and store it in the freezer for up to two months.
Frequently Asked Questions
Homemade vegetable chips are a healthy and low-calorie snack, packed with fiber and slow-releasing carbs. However, Store-bought veggie chips are loaded with calories and fat and often also include added sugar.
Like any good chip, serve these with your favorite dips and sauces. We love hot honey sauce, spicy mayo, and Big Mac sauce. You can also enjoy it with classics such as salsa, guacamole, or hummus.
✅ Nutrition reviewed
“These baked veggie chips make a fantastic savory snack. They sneak in extra fiber and nutrients, and count as a serving of vegetables.” – Felicia Newell, MScAHN, RD, CPT.
Homemade Veggie Chips
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Ingredients
- 1 large Golden Beetroot
- 1 large Beetroot
- 1 large Zucchini
- 1 Large Carrot
- 1 Small Sweet Potato
- 1 Small rutabaga or turnip
- 1/2 teaspoon pepper Adjust to taste
- 1 spray Oil Optional
Instructions
- Preheat the oven to 200C/400F.
- Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the salt and pepper until evenly coated.
- Spread out on a baking pan lined with parchment paper, minimizing overlap. Bake for 10 minutes, then flip once. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.
- Remove from the oven and allow to cool for a few minutes before eating.
Notes
- Tips: See my recipe tips above for the best veggie chips.
- Leftovers: Keep at room temperature for up to 2 weeks.
Haven’t tried these, but did make airfryer tortilla chips, so easy and delicious.
Can’t wait to cook the veggie chips! They look delicious!
They are so easy and so good!
I make these weekly.
Love to hear that, Matt!
Love love love the veggie chips they are addictive.
Thank you sooooo much!
You are so welcome, Louise- So glad you enjoy them! 🙂
I have tried many times, but i never get crispy veggies chips, I followed many chefs recips but i dont know something wrong all the times, either buring from the sides or get soggy. These were great, though!!!!
Thanks so much, Rachel- I love to hear that!
I love these!!!
Yummy!
Quick, easy, and kid friendly!
You are welcome, Diane!