Homemade Crispy Veggie Chips Recipe

Introduction

Homemade veggie chips are a delicious and healthy alternative to regular potato chips. Crisp, colorful, and packed with natural flavors, they’re perfect for snacking or serving as a side. This recipe uses a variety of root vegetables to create a vibrant mix that’s easy to make at home.

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 of oil (optional)

Instructions

1. Step 1: Preheat the oven to 200°C (400°F).
2. Step 2: Slice all the vegetables into uniformly thin slices using a knife or mandoline. In a bowl, gently toss them with the oil spray, salt, and pepper until evenly coated.
3. Step 3: Arrange the slices on a baking pan lined with parchment paper, making sure they don’t overlap. Bake for 10 minutes at 400°F.
4. Step 4: Flip the slices carefully and bake for another 5 to 10 minutes. Watch closely and remove any slices that brown earlier to avoid burning. The chips should be crispy and slightly browned.
5. Step 5: Remove the chips from the oven and let them cool for a few minutes before serving.

Tips & Variations

• Use a mandoline slicer for evenly thin slices to ensure even baking and crispiness.
• Try seasoning with different spices like smoked paprika, garlic powder, or cayenne for extra flavor.
• If you prefer less oil, you can skip the oil spray, but a light coating helps the seasoning stick and promotes crispness.

Storage

Store leftover veggie chips in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, as they may lose crispness over time. To re-crisp, you can briefly bake them again in a hot oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables besides those listed?

Yes, you can substitute or add other firm vegetables like sweet potatoes, parsnips, or radishes. Just ensure they are sliced thinly and baked until crispy.

How do I prevent the chips from getting soggy?

Make sure to slice the veggies uniformly thin and avoid overcrowding the baking pan. Baking at a high temperature and flipping halfway helps them crisp up evenly.

Homemade Crispy Veggie Chips Recipe

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★★★★★

4.7 from 141 reviews

• Author: Elara
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Crunchy and colorful homemade veggie chips made from a mix of golden beetroot, beetroot, zucchini, carrot, sweet potato, and rutabaga. These baked chips are lightly seasoned and offer a healthy, delicious alternative to traditional potato chips, perfect for snacking anytime.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 large Golden Beetroot
• 1 large Beetroot
• 1 large Zucchini
• 1 large Carrot
• 1 small Sweet Potato
• 1 small Rutabaga (or turnip)

Seasonings and Oil

• 1/2 teaspoon Pepper (adjust to taste)
• Salt (to taste)
• 1 spray Oil (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 200°C (400°F) to ensure it’s hot enough to crisp the veggie slices evenly as they bake.
2. Prepare Vegetables: Slice all the vegetables into uniformly thin slices using a knife or mandoline for even cooking. Place the slices in a large bowl.
3. Toss Veggies with Oil and Seasonings: Lightly spray or drizzle the vegetable slices with oil, then sprinkle with salt and 1/2 teaspoon of pepper. Toss gently to coat all slices evenly.
4. Arrange on Baking Pan: Spread the coated veggie slices onto a baking pan lined with parchment paper in a single layer, avoiding overlap to help them crisp properly.
5. Bake First Side: Place the pan in the oven and bake the veggie slices for 10 minutes at 400°F (200°C).
6. Flip and Continue Baking: Remove the pan, flip all the chips carefully to expose the other side, and then bake for another 5 to 10 minutes. Watch closely for browning to prevent burning, removing individual chips early if needed for an even crispiness and slight browning.
7. Cool and Serve: Once baked and crispy, remove the veggie chips from the oven and let them cool on the pan for a few minutes before serving to enhance crunchiness.

Notes

• Using a mandoline slicer helps achieve uniformly thin slices necessary for even baking.
• Adjust the pepper and salt according to personal taste preferences.
• Oil is optional but helps the chips crisp better and enhances flavor.
• Keep a close eye during the final minutes of baking to avoid burning, as different veggies may crisp at different rates.
• These chips are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: homemade, veggie chips, baked chips, healthy snack, vegetable snack, gluten free, low fat