Love savory snacks? Try chicharrones, parmesan crisps, and peanut butter crackers. Stop buying those pre-packaged veggie chips and start making your own. My recipe is deceptively easy to make and skips all the unhealthy ingredients.
Why I love this recipe
Low calorie and low fat. There are less than 100 calories per serving and if made without oil, are completely oil-free. Satisfies the salty cravings. Like my protein chips, for all those times you crave chips, these are a healthier alternative! Ready in minutes. Less than two minutes prep time and under 20 minutes in the oven! Naturally gluten free and vegan. Perfect if you follow either of those diets!
Ingredients needed
Root vegetables: carrots, beetroot, and zucchini. These are my preferred root veggies to use because they are thick enough to crisp up, and don’t contain as much moisture as other vegetables. Starchy vegetables: Sweet potatoes and turnips. Of course, you can use white potatoes, purple sweet potatoes, or kohlrabi. Kosher salt and black pepper: to taste. Cooking spray: Optional, but recommended.
How to make vegetable chips
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Slice the vegetables using a mandoline or sharp knife. Add them to a mixing bowl and toss through salt, pepper, and, if desired, a dash of oil. Step 2- Bake. Now, place the veggie chips onto a lined baking sheet and bake for 20 minutes, flipping halfway through. Step 3- Cool. Remove the chips from the oven and let them cool completely before serving.
Arman’s recipe tips
Ensure there is no excess liquid on the vegetables before baking them, as you risk them becoming soggy. If your chips aren’t crispy after the 20-minute mark, continue cooking in 2-minute increments until done. Do not over-season the chips before cooking them. You risk the salt drawing out too much moisture.
Storage instructions
To store: Leftovers can be stored at room temperature in an air tight container for up to two weeks. If you’d like to make air fryer veggie chips, cook the chips in a single layer at 200C/400F for 4-5 minutes, flipping halfway through. There is no need to grease the air fryer beforehand.
Nachos cheese– Toss through nachos cheese popcorn seasoning or for a plant based option, use nutritional yeast. Hot and spicy– Add 1/2 teaspoon red pepper flakes and smoked paprika. Ranch– Sprinkle 1-2 tablespoons of dry ranch dressing. Cheddar cheese– Toss through 1/4 cup of finely shredded cheddar cheese before baking the chips. Salt and vinegar– Spritz white vinegar on the chips before baking them then sprinkle with sea salt once cooked.
To freeze: Place the cooked and cooled chips in a ziplock bag and store it in the freezer for up to two months.
More snack recipes to try
Low calorie chips Keto crackers Air popped popcorn Pasta chips
Like any good chip, serve these with your favorite dips and sauces. We love hot honey sauce, spicy mayo, and Big Mac sauce. You can also enjoy it with classics such as salsa, guacamole, or hummus.
