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Crunchy oven-made veggie chips are a cool way to turn regular root veggies into a tasty snack that feels like a treat but is healthy. They give you that crispy bite you want without frying mess. I usually make them when I’m chilling with a show or hanging out with friends and need something simple to nibble on.
I stumbled on these when I found a bunch of veggies in my kitchen drawer. Now I always make them for get-togethers because people love how fresh and light they are.
Ingredients
Instructions
I love remembering when my kids first helped lay out the slices for baking. It was their very first cooking task and made chip day a fun weekend thing for us.
Storage Tips
Swaps For Ingredients
How To Serve
They’re a great snack for anytime you want something crunchy and satisfying without the guilt.
Frequently Asked Cooking Questions
- → Which veggies make the best crispy chips?
Thinly sliced root veggies like rutabaga, taro, beets, and sweet potatoes work great for a nice crunch and taste when baked.
- → How thin do the slices need to be?
Get them super thin and all about the same thickness, using a mandolin if you have one, so they crisp nicely in the oven.
- → What’s the best oven temperature for baking?
Keep it low at around 300°F to dry the slices slowly and get crispy edges without burning.
- → Should I keep the peels on the veggies?
Yeah, peels add flavor and nutrients. Just peel the tougher ones like taro and rutabaga but feel free to leave the rest on.
- → How do I stop the chips from burning?
Keep an eye on them while baking and turn the trays if needed so they cook evenly without scorching.
- → Can I add more flavor to the chips?
Try drizzling balsamic glaze over the chips after baking for a sweet and tangy kick that goes well with the natural veggie taste.