8 Baked Veggie Chips Recipes
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.
And finally, we stray from the beaten path with zucchini chips, Brussels sprouts chips, and plantain chips!
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 Chips
Extra crispy baked potato chips made with just 3 ingredients: a potato, cooking spray, and the seasonings of your choice. Healthy snacks don’t get much easier (or tastier) than this!
Crispy Baked Potato Chips
Ingredients
- 1 medium russet potato
- oil/cooking spray
- salt, to taste
- any other seasonings and spices that you enjoy!
Instructions
- Preheat oven to 400°F (200°C).
- Use a mandoline to cut potatoes into ⅛-inch thick slices. (It can help to lay your slices out on paper towels and pat dry before seasoning and baking to remove excess moisture. This will allow them to cook faster and make them crispier!)
- Arrange slices on a wire baking rack (if you have one) on top of a parchment-lined baking sheet.
- Spray slices with cooking spray and season to taste. If desired, flip slices to spray and season on the other side.
- Bake 12-20 minutes*, flipping your slices halfway if not using a baking rack.
- *Cook time may vary! It will depend on your oven, the thickness of your slices, and the moisture/starchiness of your potatoes. When ready, potato slices will be curling around the edges and starting to brown. Don’t be afraid of letting them brown a bit if you want truly crispy baked potato chips!
- Sprinkle with salt when out of the oven if desired.
- Allow to cool, serve, and enjoy!
- Yields 1 serving
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.
Baked Sweet Potato Chips
Ingredients
- 1 medium sweet potato
- oil/cooking spray
- salt, to taste
- any other seasonings and spices that you enjoy!
Instructions
- Preheat oven to 400°F (200°C).
- Use a mandoline to cut sweet potato into ⅛-inch thick slices.
- Arrange slices on a wire baking rack (if you have one) on top of a parchment-lined baking sheet.
- Spray slices with cooking spray and season to taste. If desired, flip slices to spray and season on the other side.
- Bake 12-20 minutes*, flipping your slices halfway if not using a baking rack.
- *Cook time may vary! It will depend on your oven, the thickness of your slices, and the moisture/starchiness of your sweet potatoes. When ready, potato slices will be curling around the edges and starting to brown. Don’t be afraid of letting them brown a bit if you want truly CRISPY oven baked sweet potato chips!
- Sprinkle with salt when out of the oven if desired.
- Allow to cool, serve, and enjoy!
- Yields 1 serving
Root Vegetable Chips
Root vegetables are nutritious, fibrous, and crisp up beautifully for homemade veggie chips. I love to use beets, turnips, and parsnips, but experiment with your favorites!
Root Vegetable Chips
Ingredients
- 3 cups 600g root vegetables, thinly sliced, ~⅛” thick (beets, turnips, parsnips, etc.)
- 2 tsp coconut or olive oil
- 2 Tbsp fresh rosemary, chopped
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Thinly slice root vegetables, about ⅛-inch thick. (For best results, I use a mandoline to do this.)
- Toss sliced veggies with oil and spices.
- Transfer to a wire baking rack on top of a lined baking sheet, or directly on a baking sheet lined with parchment and sprayed. Don’t overlap the chips!
- Cook 20 minutes, flipping halfway if you’re not using a wire baking rack. If they aren’t browning, cook an additional 5 minutes.
- Sprinkle with salt and allow to crisp while cooling. Enjoy!
- Yields 2 servings (~2 cups, after baking)
Baked Carrot Chips
These adorable baked carrot chips are so simple to make and so fun to munch on! A hint of sweetness, a hearty crunch, and a delicious way to fit more veggies in the day.
Baked Carrot Chips
Ingredients
- 2-3 adult carrots
- cooking spray
- garlic salt, to taste
- additional seasonings, as desired
Instructions
- Preheat oven to 350°F (180°C).
- Wash and peel carrots. Slice off top of carrots and cut with a mandoline to make very thin slices. (It helps to put your mandoline on close to its thinnest setting! Also, be careful and be sure to wear proper safety gloves.)
- Lay carrot slices on a wire baking rack on top of a baking sheet lined with parchment.
- Spray carrot rounds with cooking spray and season as desired. Flip and repeat.
- Bake 15-20 minutes until dry and crisp. Watch so they don’t burn!
- Yields ~1 cup baked carrot chips.
Baked Kale Chips
Satisfy your salty, crunchy cravings with these nutritious baby kale chips! They’ll have you saying KALE YEAH to more superfood nutrients from this leafy green, in a light-and-crispy form.
Baked Kale Chips
Ingredients
- ½ cup 35g baby kale leaves
- ¼ tsp oil
- salt & pepper, to taste
Instructions
- Preheat oven to 300°F (150°C).
- Massage kale well with oil. Sprinkle with salt & pepper and toss to coat.
- Transfer kale leaves to a wire baking rack on top of a baking pan.
- Bake 10 minutes, until leaves begin to crisp and brown.
- Cool and enjoy!
- Lasts 2 days, best served same day.
- Yields 1 serving
Zucchini Chips
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.
Zucchini Chips
Ingredients
- 1 zucchini
- cooking spray
- salt
- garlic powder
- additional seasonings, as desired
Instructions
- Preheat oven to 225°F (105°C).
- Thinly slice zucchini using a mandoline (or a knife), carefully.
- Pat dry between paper towels. (You want them as dry as possible!)
- Transfer to a wire baking rack on top of a baking sheet lined with foil or parchment. Be sure to not overlap the chips.
- Spray chips with cooking spray and season with salt and garlic powder, or additional spices.
- Bake for about 2 hours, until chips have shrunk and crisped.
- Lasts 2 days, best served same day.
- Yields 1 serving
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!
Brussels Sprouts Chips
Ingredients
- 1 cup Brussels sprouts leaves
- drizzle of avocado oil
- salt to taste
Instructions
- Preheat oven 375°F (190°C).
- Carefully peel outer leaves off of Brussels sprouts. The chips turn out best if you can keep the leaves intact without tearing them, so being patient will pay off! (And, keep the remaining sprouts to roast or use in another recipe!)
- In a large mixing bowl, gently toss Brussels sprouts leaves with a bit of avocado oil and salt.
- Add to a wire baking rack on a tray lined with foil and sprayed.
- Bake 8-10 minutes, until crispy.
- Serve & enjoy!
- Yields 1 serving
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!
Pan Fried Plantain Chips
Ingredients
- 4 unripe, green plantains, sliced into thin rounds
- 3 Tbsp coconut oil, instead of 3 cups!
- 1 tsp turmeric powder
- 1 tsp chili powder
- ¼ tsp salt, to taste
Instructions
- Cut plantains into rounds. (Thinner = more crunch!)
- In a mixing bowl, toss plantain rounds in spices.
- In a pan, heat coconut oil over high heat. Turn heat down to medium-high and add plantain slices.
- Fry for about 5 minutes per side, until golden.
- Transfer to a paper towel. (You could also bake these, but it doesn’t give the same crispness!)
- Serve and enjoy!
- Store in an airtight container on the counter for 4-5 days.
