Veggie Chips
Indulge in a guilt-free, crunchy snack with these homemade veggie chips, baked to perfection and bursting with natural flavors. This easy recipe features a colorful medley of sweet potato, zucchini, and beet, thinly sliced and seasoned with a harmonious blend of sea salt, black pepper, garlic powder, and paprika. Unlike store-bought options, these veggie chips are baked instead of fried, making them a healthier alternative without sacrificing crispiness. With just 15 minutes of prep time, these oven-baked chips are ready in under an hour, making them the perfect quick snack or side dish. Serve them straight from the baking sheet or save leftovers for up to two days. Whether you're hosting a party or enjoying a snack solo, these crispy veggie chips are a delicious way to satisfy crunchy cravings! Keywords: veggie chips recipe, oven-baked veggie chips, healthy snack ideas, homemade chips, baked vegetable snacks.
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Recipe Information
Ingredients
- 1 medium Sweet potato
- 1 medium Zucchini
- 1 medium Beet
- 2 tablespoons Olive oil
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Wash and dry the vegetables thoroughly. Use a mandoline slicer or a sharp knife to slice the sweet potato, zucchini, and beet into very thin, even slices (about 1/8 inch thick).
Place the vegetable slices on a clean kitchen towel or paper towels and pat them dry to remove excess moisture. This step will help them crisp up in the oven.
In a large bowl, toss the vegetable slices with olive oil until evenly coated.
In a small bowl, mix together the sea salt, black pepper, garlic powder, and paprika. Sprinkle the seasoning mixture over the vegetables and gently toss to combine.
Arrange the vegetable slices in a single layer on the prepared baking sheets, making sure they do not overlap.
Bake in the preheated oven for 10-12 minutes. Rotate the baking sheets and flip the slices over, then bake for another 10-13 minutes or until the chips are crisp and slightly golden. Watch carefully in the final minutes to avoid burning.
Remove the chips from the oven and allow them to cool completely on the baking sheets. They will crisp up further as they cool.
Transfer the veggie chips to a serving bowl and enjoy immediately. Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3334 mg | 145% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 27.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 987 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
