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Baked Root Vegetable Chips

Root Vegetable Chips

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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!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword baked vegetable chips, vegetable chips
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 2 servings (~2 cups)
Calories 125


  • 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


  • 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)


Calories: 125kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g