Description
Crispy, colorful, and full of earthy flavor, these homemade Root Vegetable Chips are a healthier alternative to store-bought snacks—perfect for dipping or enjoying on their own.
Ingredients
Scale
- 1 medium sweet potato
- 1 medium beet
- 1 medium parsnip
- 1 medium carrot
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Peel vegetables if desired, then slice very thinly using a mandoline or sharp knife.
- Toss vegetable slices with olive oil, salt, pepper, and paprika until evenly coated.
- Arrange slices in a single layer on the baking sheets without overlapping.
- Bake for 15–20 minutes, flipping halfway, until crisp and lightly browned. Keep a close eye as cooking times vary by vegetable.
- Remove from oven, let cool slightly (they’ll crisp up more as they cool), and enjoy.
Notes
For an extra-crispy version, bake at a lower temperature (325°F/160°C) for a longer time. You can also air fry these chips in batches for a faster method.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: root vegetable chips, baked chips, healthy snack, veggie chips