Veggie Chips
These Veggie Chips are SO EASY! A colorful, crunchy, and healthy snack made from thinly sliced root vegetables baked to perfection.
Equipment
- Sharp Knife
- Mandoline slicer
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
- 1 large Golden Beetroot
- 1 large Beetroot
- 1 large Zucchini
- 1 large Carrot
- 1 small Sweet Potato
- 1 small Rutabaga or Turnip
- ½ teaspoon Pepper adjust to taste
- Oil for spraying optional
Instructions
- Preheat your oven to 375°F (190°C) for perfect crunch.
- Wash and peel the Golden Beetroot, Beetroot, Zucchini, Carrot, Sweet Potato, and Rutabaga. Slice each vegetable thinly, about 1/8 inch thick, using a sharp knife or mandoline slicer.
- Place the sliced vegetables in a large mixing bowl. Lightly spray with oil if using and sprinkle with ½ teaspoon pepper. Toss gently to coat evenly. Optionally add other spices like garlic powder, paprika, or chili powder.
- Line a baking sheet with parchment paper. Arrange the vegetable slices in a single layer without overlapping to ensure even baking.
- Bake in the preheated oven for 20-30 minutes, flipping halfway through. Watch closely near the end to prevent burning. The chips should be golden and crispy.
- Remove from oven and let the veggie chips cool on the baking sheet for a few minutes to crisp up further. Serve immediately or store in an airtight container.
Notes
- Slice vegetables uniformly for even cooking and optimal crispiness.
- Do not overcrowd the baking sheet to allow proper heat circulation.
- Store leftover chips in a cool, dry place to maintain crunchiness.
- Reheat stored chips briefly in the oven to restore crispiness.
- Experiment with different seasonings and vegetables for variety.