How to Make Homemade Baked Veggie Chips

Veggie Chips

One of the complaints I hear most often about the Paleo diet (right after “I can’t live without bread or pasta!”) is that people miss crunchy foods. Clean, real-food, store-bought chips and crackers are two snack foods that can be really hard to find. Trust me, I’ve looked! Sometimes a good crunchy snack is in order and to keep yourself from going off the rails, it’s a good idea to have a few good recipes in your pocket!

Today I’m sharing my technique for making homemade veggie chips. For this mix, I used a white sweet potato, an orange sweet potato, and a beet. I have also used taro root in the past and you could certainly experiment with yuca, parsnips, rutabaga, or any other root vegetable. Depending on how watery the vegetable is, you will just have to adjust the baking time.

Today’s instructions teach you the basic method, but flavoring them up is half the fun! Feel like a sweeter chip? Try using coconut oil and some cinnamon, or maybe a little coconut sugar. Love some spice? Try a sprinkle of cayenne or blackening seasoning. Love herbs? Finely mince your favorite ones and add them to the chips. See? So many options!

I hope you will give these Homemade Baked Veggie Chips a try! You will feel so much better about crunching away on a delicious, real-food snack than if you reach for that bag of chips made with industrial seed oils!

How to Make Homemade Baked Veggie Chips

For this mix, I used a white sweet potato, an orange sweet potato, and a beet. I have also used taro root in the past (you can check those out here) and you could certainly experiment with yuca, parsnips, rutabaga, or any other root vegetable. Depending on how watery the vegetable is, you will just have to adjust the baking time.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6

Ingredients

  • 1 Sweet Potato peeled and thinly sliced on a mandolin (use the thinnest setting you can without the slices being paper thin)
  • 1 Tbsp Olive Oil or Melted Coconut Oil
  • 1/4 tsp Sea Salt

Instructions

  • For Sweet Potato chips:
    1. Pre-heat the oven to 300 degrees and line a baking sheet with parchment paper.
    2. In a large bowl, add the sweet potatoes, oil, and salt or other optional flavorings (see post above the recipe). Using your hands, make sure the chips are evenly coated with oil and salt and then lay them out in a single layer on the parchment paper lined baking sheet.
    3. Place in the oven for 15 minutes.
    4. After 15 minutes, rotate the pans and bake another 15 minutes. Make sure to check periodically for chips that are turning brown around the edges and remove them sooner if needed. If you have some chips that are still a little moist, leave them in for another 5-15 minutes as needed to crisp them up.
    5. Let them cool and store in an airtight container.
    For the Beets:
    1. Pre-heat the oven to 300 degrees and line a baking sheet with parchment paper.
    2. In a large bowl, add the beets, oil, and salt or other optional flavorings (see post above the recipe).
    3. Using your hands, make sure the chips are evenly coated with oil and salt.
    4. Let the chips sit for about 10 minutes to sweat out some of the water and then lay them out in a single layer on the parchment lined baking sheet.
    5. Bake for 15 minutes and then rotate the pan.
    6. Bake an additional 15 minutes and then rotate the pan again.
    7. Bake another 15 minutes (45 minutes total) and make sure to check for chips that are turning brown around the edges and remove them sooner if needed. If you have some chips that are still a little moist, leave them in for another 5-15 minutes as needed to crisp them up.Report this ad
    8. Let them cool and store in an airtight container.

Notes

For vegetables with higher water content (like beets):

  • 1 beet, scrubbed and thinly sliced on a mandolin (use the thinnest setting you can without the slices being paper thin)
  • 1 Tablespoon olive oil or melted coconut oil
  • 1/4 teaspoon sea salt

Nutrition Information:

 YIELD: 6 SERVING SIZE: 1 
 
Amount Per Serving: CALORIES: 63 TOTAL FAT: 5g SATURATED FAT: 2g TRANS FAT: 0gUNSATURATED FAT: 2g CHOLESTEROL: 0mg SODIUM: 13mg CARBOHYDRATES: 5gNET CARBOHYDRATES: 0g FIBER: 1g SUGAR: 2g SUGAR ALCOHOLS: 0g PROTEIN: 0g
 
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.