Oven Baked Veggie Chips 8 Ways
How to Make Homemade Veggie Chips – Potato Chips, Kale Chips, Carrot Chips & More!
These oven baked veggie chips make it easy to fit another helping of vegetables into your day—in a crispy, crunchy form! The process is super simple, and you can use it to make all sorts of different chip varieties.
I’ll show you how to make homemade veggie chips in 8 tasty ways: from the classic potato and sweet potato chips, to crispy kale chips and carrot chips, and many more!
You’ve probably seen those bags of colorful veggie chips at the grocery store, but they can be deceiving. Having “veggie” in the title makes them appealing, and they’re conveniently packaged and ready to eat.
But, if you look closely at the ingredients, you’ll see that they’re often just regular old potato chips, made with additives and some powdered vegetables for color…
Instead, you can whip up these homemade veggie chips that are the REAL DEAL: actual vegetables, thinly sliced and baked into crispy chips! No additives, no inflammatory oils, and you control the seasonings to create the flavors that you enjoy. Plus, many of these recipes only take around half an hour (or less) to prepare!
Now, if you’re worried about these baked veggie chips still having that crispy crunch you crave, I’ve got you covered. With the help of a simple kitchen tool, you can make homemade veggie chips with some serious CRUNCH. I’ll show you how to make veggie chips in the oven 8 different ways, including my tips for the easiest and crispiest results!
Watch on YouTube: Baked Veggie Chips 8 Ways – Compilation video!
How to Make Baked Veggie Chips CRISPY
Thinly Slice the Vegetables
One of the best things you can do for crispy baked veggie chips is slice your vegetables as thinly as you can, without making them too flimsy. In most cases, I aim for about ⅛ of an inch thick. Of course, for recipes like kale chips and Brussels sprouts chips, there’s no cutting necessary—you’re just separating the leaves.
Personally, I prefer to use a mandoline to make my slicing easier and more precise, and for baked veggie chips I find it’s a worthwhile investment! Just be sure to be very careful when using this tool and wear your safety gloves.
If you don’t have a mandoline, you can just carefully slice your homemade veggie chips with a knife. Yes, it will be a bit more tedious, but it’s doable!
Dry Excess Moisture
As you’ll notice, some vegetables have more natural moisture than others, which can reduce crispiness and result in sogginess. Rather than relying on the oven to dry out all of that moisture for you, help it along by patting your sliced veggies dry before seasoning and baking them!
For me, taking the extra few seconds to pat dry sliced vegetables like potatoes, carrots, and zucchini makes a big difference in my homemade veggie chips texture. I like to lay out some paper towels on the counter while I slice, then place the sliced vegetables onto the towels as I slice them. Then, I pat them dry on top as well before moving onto seasoning them.
Bake on a Wire Baking Rack
For baked vegetable chips that are genuinely CRUNCHY, the key is to bake them on a wire baking rack that’s on top of a baking sheet.
This allows the heat in the oven to circulate all the way around the chips, so they’ll crisp up on all sides rather than just on the top. And, a wire rack can help prevent moisture from collecting where the sliced vegetable touches the pan.
Of course, it is possible to bake your homemade veggie chips on just a lined baking sheet, with no wire rack. They’ll likely just turn out a bit soggier and won’t crisp up as much.
So, if you do choose to make them without the baking rack, be sure to flip all of your chips halfway through the bake time. This can help reduce sogginess by exposing them to heat on both sides.
Homemade Veggie Chips Recipes
With those tips in mind, now let’s dive into the 8 baked veggie chips recipes! We start with the classics: homemade potato chips and baked sweet potato chips. Then, we move into root vegetable chips, carrot chips, and kale chips for some less-conventional options.
With all of these homemade veggie chips recipes, you can use any seasonings that you like to make the flavor combinations that you will enjoy eating. And, if you try any of the recipes, leave a comment at the bottom of the post to let me know how they turned out!
Crispy Baked Potato ChipsPrint
Baked Sweet Potato Chips
Deliciously easy oven baked sweet potato chips that are so crunchy, it’s hard to believe they’re baked! An irresistible sweet-and savory flavor combo that’s perfect with just oil and salt, and a great option for picky eaters.Print
Root Vegetable ChipsPrint
Baked Carrot ChipsPrint
Baked Kale ChipsPrint
These are one of the lightest baked veggie chips you can make, and an entire zucchini’s-worth of chips is under 25 calories! They require a bit more of a time investment to bake, but the crunchy result is worth it.Print
Brussels Sprouts Chips
Who knew you could make crispy CHIPS out of Brussels sprouts!? You don’t even need to slice them—just peel off the outer leaves from the sprouts and bake them until light and crispy, similar to kale chips. Even if you’re not a fan of the traditional sprouts, this recipe is worth a try!Print
Pan Fried Plantain Chips
So not technically a vegetable chip, but too good to leave out—these pan fried plantains are AMAZING. Simple, satisfying, and crisped to perfection around the edges. The hint of sweetness in the plantains pairs wonderfully with turmeric and chili powder for a snack with a tasty flavor kick!Print