Veggie Chips


4.98 from 187 votes
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These veggie chips are a Crunchy, crispy and a guilt-free snack that takes just 20 minutes to make! Low in calories and fat, and so much better than store bought!

veggie chips

I have always been a savory snacker.

Give me a pack of chips or some pretzels and I’m a happy man.

Since starting a healthier diet, I’ve made some smart swaps. Instead of reaching for a packet of my favorite salty snacks, I’ve started making my own.

I like to have a handful of options on hand. If I’m not making cheese crisps or tortilla chips, I love making oil free veggie chips.

Why you’ll love these vegetable chips

  • 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!

Say goodbye to store-bought savory snacks as this WILL be your new favorite- They are crispy, crunchy, salty and seriously addictive.

What are veggie chips made of?

  • Root vegetables: carrots, beetroot, and zucchini. 
  • Starchy vegetables: Sweet potatoes and turnips. 
  • Salt and pepper: to taste. 
  • Cooking spray: Optional, but recommended. 

How to make vegetable chips

Start by slicing 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.

Now, place the veggie chips onto a lined baking sheet and bake for 20 minutes, flipping halfway through. Remove the chips from the oven and let them cool completely before serving. 

how to make veggie chips

Can I 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.

Tips to make the best recipe

  • Ensure there is no excess liquid on the vegetables before baking them, as you risk them becoming soggy.
  • 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.

Flavor variations

  • 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. 

Storing and freezing 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. 

What to serve with veggie chips

Like any good chip, serve these with your favorite dips and sauces. We love ranch dressing, cheese sauce, bbq sauce, and hummus. You can also enjoy it with classics such as salsa, guacamole, or hummus

vegetable chips

More snack recipes to try

Frequently Asked Questions

Are veggie chips good for you?

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.

Are veggie chips just potato chips?

Not necessarily. Most veggie chips use other vegetables, like beetroot, sweet potato, and green beans.

Can I use potatoes?

Any starchy potato, like golden Yukon or desire will work for this recipe.

veggie chips recipe

Homemade Veggie Chips (No oil!)

4.98 from 187 votes
These veggie chips are a Crunchy, crispy and a guilt-free snack that takes just 20 minutes to make! Low in calories and fat, and so much better than store bought!
Servings: 4 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes



  • 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


  • 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 oil, salt, and pepper until evenly coated.
  • Spread out on a baking pan lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. 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.


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.


Serving: 1servingCalories: 99kcalCarbohydrates: 22gProtein: 3gFat: 1gSodium: 96mgPotassium: 749mgFiber: 5gVitamin A: 7804IUVitamin C: 32mgCalcium: 61mgIron: 1mgNET CARBS: 17g
Course: Snack
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. I use a vegetable cutter to get them extra thin. The store brands are not as healthy. They have extra ingredients. Buyer beware. I store mine in a large Ziploc container, gently placed.

  2. These look delish! Can’t wait to try the recipe this weekend. I want to go a little crazy and throw in fruit too! I bet they will crisp nicely! Thanks for sharing this.

  3. Where can I get veggy chips?I got some one time but can not find them any more,I enjoyed them,how can I contact the Company that makes them?

  4. I highly recommend using a mandoline to cut up everything. The slices for the veggies require a high level of precision, and I’m just starting out so I’m not that good with a knife yet. Even if I was good with a knife, a mandoline would save so much time.

  5. Made these today for the first time. Bought a mandolin just for it! Used purple and red sweet potatoes. 1/2 of each fills about 2 oven trays. 2 tsp veg oil. Paprika. Garlic powder. Little salt. Mix em very well and spread them on baking paper. 20 minutes was perfect. Even if they feel a little soft they will crisp up as they cool! Were all eatn shortly after. Thanks for the recipe. Wont need to buy them again 🙂

  6. This was really good. Really easy too. I used a little salt but I also added some garlic for extra flavor. Mmm

  7. Looking forward to trying this recipe out! I was wondering how to store them? Fridge? Room temp? And for how long do they stay fresh? I’d love to make a batch of them and have them on hand for a few days…thanks

    1. Hi there! I usually eat them within a day- To keep them on hand,you need to keep them on grease-proof paper and store at room temperature!

  8. My mother bought this giant bag of root vegetable chips a week ago, and I practically ate half of it in one sitting! Not that I regret it at all, but it was SO easy for me to finish a ton all at once! I’m definitely going to try making my own next time!

  9. I have a huge weakness for veggie chips. Every time I buy a bag they disappear, like….that day. Parsnip and beet chips are my fave!