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Learn how to make crunchy baked vegetable chips at home in about 30 minutes! A crispy and flavor packed snack that is healthy, easy to make AND oil-free.
Chris and I both have heavy snacking habits AND the tendency to not get enough veggies in during the day, so this recipe tackles both of those in an enjoyable way. We have been snacking on this for the last week or so and I’m bummed that our stash is almost over, but I also remind myself that these are so easy to make and I can have a brand new batch ready in an hour with little effort!
There are a ton of vegetable chips available at the store, but we noticed that they tend to use a ton of oil and salt. I don’t blame them, oily and salty vegetable chips are quite delicious, but they aren’t the best for us. So here we are, with some crispy, crunchy, flavor packed vegetable chips that are free of oil and salted to your taste. I think we found a winner!
The beauty of this recipe is that it is customizable and you can make chips out of a wide variety of vegetables! So what vegetables can you use? Here are some ideas:
- Potatoes
- Beets
- Carrots
- Zucchini
- Celery Root
- Parsnips
- Yellow Squash
- Rutabaga
- Turnips
A few tips for this recipe:
- It’s important to soak the starchy vegetables in water for 30 minutes to remove excess starch. This helps to minimize that gluey texture some starchy vegetables (especially potatoes) have and it also helps increase crispiness. It also helps prevent browning!
- Keep an eye on the chips as they cook just to ensure that nothing burns. The only downside about these is that they can go from crispy to hellllla burnt in a minute.
- Every veggie has a different makeup — meaning some are starchier and/or have a higher moisture content, so the cooking time may vary a bit. Don’t worry, I will talk all about that in the recipe card down below.
These chips aren’t just for snacking! We also love to serve them on our salads or in our buddha bowls, they add a nice crunch!
If you’re looking for more snack ideas, we’ve got you covered:
- Oil-Free Tortilla Chips
Make sure you tag usonInstagram@sweetsimpleveganand @consciouschris and hashtag#sweetsimpleveganif you recreate any of ourrecipes, we love tosee your photos!
Baked Vegetable Chips (Oil-Free)
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 3 reviews
- Author: Jasmine @ Sweet Simple Vegan
- Total Time: 45 minutes
- Yield: 6 servings
Description
Learn how to make crunchy baked vegetable chips at home in about 30 minutes! They are so easy to make plus flavor packed, healthy, AND oil-free.
Ingredients
Vegetables of your choice, such as
- Potatoes
- Beets
- Carrots
- Zucchini
- Celery Root* (see notes)
- Parsnips*
- Yellow Squash*
- Rutabaga*
- Turnips*
Salt and pepper, as desired
Instructions
- Preheat the oven to 300°F, and line 1-2 large baking sheet with parchment paper or a silicone mat.
- Slice the vegetables that you are using as thin as possible. We used beets, carrots, sweet and white potatoes and zucchini and sliced them 1/6″ thick. Using a mandoline slicer is very helpful for this! Keep in mind that since we are slicing these so thin, these make A LOT of chips. If you don’t have time to make multiple batches, we suggest that you make chips with just 1/2 of the vegetables.
- At this point, it is time to soak some of the vegetables in water. You do not need to soak the carrots, zucchini, celery root, parsnips, yellow squash and rutabaga. The potatoes need to be soaked for at least 30 minutes, whereas the beets and turnips only need to be soaked for 10 minutes. You can totally put them all in the same bowl for 30 minutes but know that if you are making chips with just beets or turnips, 10 minutes will do the trick. We do want to suggest soaking the beets in their own bowl as they may discolor the other vegetables. We soaked our potatoes in one bowl and our beets in another to prevent this. Once they have finished soaking, drain the vegetables and pat them dry with a clean towel.
- Lay the vegetables out on the lined baking sheets in a single layer. Pop them into the oven to bake for 15 minutes. Remove the tray from the oven and carefully flip the chips. Place them back into the oven and back for another 15 minutes, or until the vegetables have crisped up. If you are using different vegetables, keep in mind that they may bake differently. If some have not crisped up yet, pop them back into the oven and bake them until crisp, about 5-10 minutes more.
- Cool completely before eating and enjoy!
Notes
- Keep in mind that since we are slicing these so thin, these make A LOT of chips. If you don’t have time to make multiple batches, we suggest that you make chips with just 1/2 of the vegetables.
- These chips are best if enjoyed the day of cooking. If you would like to store them, be sure you place them in an airtight container on the counter.
- The nutritional information with vary based on the vegetables that are used.
- We have not tested the starred vegetables for this recipe, but from our research, these should work just as well!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Snacks
- Method: Oven
- Cuisine: Vegan, Oil-Free
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Gluten Free Oil Free Snacks
Meet The Bloggers
hey there! we’re jasmine & chris.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie
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