These crispy baked vegetable chips can be made in the oven without a dehydrator. Choose favorite veggies like sweet potatoes, beets, carrots and more and customize them with your favorite seasonings.
For more ideas, you can find all of my food recipes here.
Making the Switch to Veggie Chips
Well, there’s good news and bad news.
If you want to transition away from fried crisps or potato chips, baked veggie chips may be the way.
I’m not saying we can turn a veggie hater into a veggie lover, but, if you already enjoy certain veggies and want to kick the old habit, these crispy veggie snacks can be a good alternative.
No Dehydrator Required
While it’s nice to have a food dehydrator, you do not need one for this recipe: an oven works just fine.
Tips for Success
I have done a lot of experimenting to figure out what works best in my oven. Be willing to experiment with yours.
Here’s how they’re made:
- Thinly slice veggies into pieces of even thickness.
- Brush lightly with olive oil and seasoning.
- Bake until desired crispness is achieved.
It helps if each batch in the oven has similar items (by moisture levels) and sizes for even baking, but beyond that, use what you love.
Recommended Veggie Slicing Tool
Related: Think outside the carbs! Fresh recipes for zucchini, cauliflower, and broccoli.
This is a short list. Do try whatever you like.
- Sweet potato
- Potato (but do try other veggies instead!)
- Chinese cabbage
- Fresh green beans also work but you need to blanch them first.
Blanching is a process where you briefly cook the vegetables in boiling water for a few minutes (2-4 minutes, depending on how thick the beans are), and then place them in ice water to stop the cooking process. This softens them up for baking.
Be sure to let them dry thoroughly before using them as described below.
Crispy Baked Veggie Chips
- 1 large sweet potato See below for other veggie options
- 1 Tablespoon Olive oil or vegetable oil
- salt and pepper
- Preheat oven to 350°F (177°C) or 375°F (190°C) if veggies are more than 1/16″ thick.
- Place silicone mats on baking sheets.
- Peel, wash, and dry veggies. Remove any inedible parts.
- Use mandolin to create thin veggies slices (1/16-inch or ⅛-inch). The goal is to have each batch the same thickness for even baking.
- Combine oil and any desired seasonings and brush onto veggie slices. Place on silicone baking mat as you go.
- Bake in oven for 10-20 minutes. Turn chips half way through baking. Brush on more oil if needed.
- Remove from oven when desired crispness achieved. Each veggie bakes at a different rate and time depends on whether you want them chewy (shorter time) or crispy (longer).
- Transfer to cooling rack and allow to cool thoroughly.
- Add additional seasoning if needed.
Serve & Store
- Serve with favorite dipping sauce.
- Store in airtight container in fridge up to 5 days. Can also be frozen for 3 months and added to soups and stews.
- I encourage you to experiment. Any veggie that can sliced and baked is fair game. Green beans should be blanched first.
- Leafy veggies like spinach, Chinese cabbage, and kale should be torn up into small pieces.
- Stay by the oven. How fast the veggies cook depends on how much water content they have. Some will dry quickly (which leads to burning) and others take their sweet time.
- The edges will start to curl as the veggie slices get crisp.
- If veggie slices are not getting crisp, place a hot baking sheet on top of them in the oven to cook them from both sides.
- Flash freeze leftover and use them in soups and stews.
Nutrition (per serving)
Could this be goodbye to potato chips? Maybe!
~Melissa the Empress of Dirt ♛