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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake First Side: Place the pan in the oven and bake the veggie slices for 10 minutes at 400°F (200°C).
- 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.
- 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
