Baked Veggie Chips Recipe

I started making baked veggie chips to use up the odd bits of vegetables wasting in my fridge. It’s a way to turn leftovers into something crispy and satisfying, without extra oil or fuss. Plus, it’s a sneaky way to get kids (and adults) to eat more veggies.

There’s a kind of magic in slicing up a random carrot, zucchini, or sweet potato, tossing with a little salt and spice, then watching them bake into crunchy bites. It’s honestly a small act of rebellion against processed snacks, and a reminder that good, simple ingredients can shine on their own.

Every batch feels a little like a mini victory — crafting something tasty from what I’d otherwise toss out. And it’s just as perfect for a quick snack as it is for a casual party platter, especially when you want something homemade but not complicated.

I started making baked veggie chips to use up the odd bits of vegetables wasting in my fridge. It’s a way to turn leftovers into something crispy and satisfying, without extra oil or fuss. Plus, it’s a sneaky way to get kids (and adults) to eat more veggies.

The story behind this recipe

• I first stumbled upon the idea when I had a fridge full of odds and ends, mostly vegetables that were slightly past their prime. Instead of tossing them, I sliced them thin and thought, why not bake instead of fry? That first batch was a revelation—crisp, flavorful, and so satisfying, it felt like reclaiming food from waste.
• Over time, making veggie chips became a little ritual—an act of turning everyday scraps into something crave-worthy. It’s a small, messy joy that reminds me how simple ingredients, treated right, can surprise you. Plus, it’s a good excuse to experiment with different veggies and seasonings, keeping the snack game interesting.
• heading: The story behind this recipe

Ingredient breakdown

• Sweet potatoes: I love their natural sweetness and sturdy texture, but if you want a milder flavor, swap with butternut squash—just watch their moisture levels. Expect a slightly softer crunch.
• Zucchini: I find zucchini adds a delicate, fresh bite with a hint of earthiness. For crisper chips, pat them dry thoroughly or try slicing thicker to prevent sogginess.
• Olive oil: I use just a drizzle to help the spices stick and aid crisping. If you prefer a lighter crunch, reduce the oil or try a spray for an even coat.
• Salt & spices: I like a good pinch of sea salt with smoked paprika—gives a smoky kick. Feel free to swap with garlic powder or cumin for different flavor profiles, but don’t skip the salt; it amplifies everything.
• Lemon zest (optional): Adds a bright, citrusy zing that wakes up the veggies. Skip if you want a more subdued flavor, or try lime zest for a different citrus note.
• Herbs (like thyme or rosemary): I love fresh herbs for aromatic bursts. Dried herbs work too, just sprinkle sparingly to avoid overpowering the veggies’ natural flavor.
• Cornstarch (optional): I sometimes toss the sliced veggies in a little cornstarch for extra crunch. If you want a gluten-free version, arrowroot powder is a good swap—just use a little less.

Spotlight on Key Ingredients

Sweet potatoes & zucchini:

• Sweet potatoes: I love their natural sweetness and sturdy texture, but if you want a milder flavor, swap with butternut squash—just watch their moisture levels. Expect a slightly softer crunch.
• Zucchini: I find zucchini adds a delicate, fresh bite with a hint of earthiness. For crisper chips, pat them dry thoroughly or try slicing thicker to prevent sogginess.

Notes for ingredient swaps

• Sweet potatoes: I love their natural sweetness and sturdy texture, but if you want a milder flavor, swap with butternut squash—just watch their moisture levels. Expect a slightly softer crunch.
• Zucchini: I find zucchini adds a delicate, fresh bite with a hint of earthiness. For crisper chips, pat them dry thoroughly or try slicing thicker to prevent sogginess.
• Olive oil: I use just a drizzle to help the spices stick and aid crisping. If you prefer a lighter crunch, reduce the oil or try a spray for an even coat.
• Salt & spices: I like a good pinch of sea salt with smoked paprika—gives a smoky kick. Feel free to swap with garlic powder or cumin for different flavor profiles, but don’t skip the salt; it amplifies everything.
• Lemon zest (optional): Adds a bright, citrusy zing that wakes up the veggies. Skip if you want a more subdued flavor, or try lime zest for a different citrus note.
• Herbs (like thyme or rosemary): I love fresh herbs for aromatic bursts. Dried herbs work too, just sprinkle sparingly to avoid overpowering the veggies’ natural flavor.
• Cornstarch (optional): I sometimes toss the sliced veggies in a little cornstarch for extra crunch. If you want a gluten-free version, arrowroot powder is a good swap—just use a little less.

Equipment & Tools

• Mandoline or sharp knife: To slice veggies uniformly for even baking.
• Parchment paper: To prevent sticking and make cleanup easier.
• Baking sheet: To hold the veggie slices during baking.
• Tongs: To flip slices gently halfway through.
• Wire rack: To cool chips and maintain crunch.

Step-by-step guide to veggie chips

1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
2. Choose your veggies—thin slices are key. For even baking, slice zucchini, sweet potato, or beets into 2-3 mm thick rounds or strips using a mandoline or sharp knife.
3. In a large bowl, toss the sliced veggies with a light drizzle of olive oil—just enough to coat lightly. Add a pinch of salt and your preferred spices, like smoked paprika or garlic powder. Mix well to evenly distribute.
4. Lay the slices in a single layer on your prepared baking sheet. Make sure they don’t overlap—crowding causes sogginess.
5. Bake in the preheated oven for 12-15 minutes. Keep an eye on them after 10 minutes—edges should turn golden and crisp. If some slices brown too quickly, turn the tray or remove them early.
6. Halfway through, flip the slices gently with tongs to promote even crisping. If you notice uneven doneness, rotate the sheet.
7. Once they’re crisp and lightly browned, remove from the oven. Let them rest on the baking sheet for 5 minutes; they’ll continue to crisp as they cool.
8. Transfer to a wire rack or plate. Allow to cool completely before serving—this helps them stay crunchy. Avoid stacking hot chips to prevent sogginess.

Let the chips cool completely on a wire rack before storing or serving. Serve as a snack or with dips, enjoying that perfect crunch and fresh veggie flavor.

How to Know It’s Done

• Edges are golden and crispy, not burnt or soggy.
• Light crackle when you bite into a chip, not a dull thud.
• Chips snap instead of bend; they’re firm but not brittle.

Baked Veggie Chips

Thinly sliced vegetables like sweet potatoes and zucchini are tossed with spices and a light drizzle of oil, then baked until crispy and golden. The result is a crunchy, satisfying snack with vibrant vegetable flavors and a delicate crunch that makes for a healthy treat or party platter addition.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Healthy Snacks

Calories: 120

Ingredients Equipment Method

Ingredients

  

• 2 medium sweet potatoes sliced into thin rounds
• 2 medium zucchini sliced into thin rounds
• 1 tablespoon olive oil light drizzle for tossing
• 1 pinch sea salt to taste
• 1 teaspoon smoked paprika adds smoky flavor

Equipment

• Mandoline or sharp knife
• Parchment paper
• Baking sheet
• Tongs
• Wire rack

Method

 

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper for easy cleanup.
2. Using a mandoline or sharp knife, thinly slice the sweet potatoes and zucchini into 2-3 mm thick rounds or strips, aiming for uniform slices for even baking.
3. Place the sliced vegetables in a large bowl, then drizzle with a tablespoon of olive oil. Toss gently to coat each slice evenly—this helps the spices stick and promotes crisping.
4. Add a pinch of sea salt and a teaspoon of smoked paprika to the bowl. Mix well to evenly distribute the seasonings across all slices.
5. Arrange the slices in a single layer on the prepared baking sheet, making sure they don’t overlap or crowd to ensure they crisp up properly.
6. Bake in the preheated oven for 12-15 minutes, flipping the slices with tongs halfway through. Keep an eye on them—edges should turn golden brown and crisp, with a gentle crackle when you bite into them.
7. Once crispy and golden, remove the chips from the oven and transfer them to a wire rack to cool and maintain their crunch.
8. Allow the veggie chips to cool completely before serving or storing in an airtight container for up to 2-3 days for maximum crispness.

Pro Tips for Perfect Veggie Chips

• Bolded mini-head: Thin, even slices are key—use a mandoline for consistent crunch.
• Bolded mini-head: Keep slices in a single layer—overcrowding causes sogginess and uneven crisping.
• Bolded mini-head: Watch closely after 10 minutes—edges turn golden and crackle when ready.
• Bolded mini-head: Flip slices halfway—this promotes even baking and prevents burning on one side.
• Bolded mini-head: Use a light oil coating—just enough to help spices stick without greasing the chips.
• Bolded mini-head: Cool chips completely on a wire rack—this keeps them crispy, not limp.
• Bolded mini-head: For extra crispness, sprinkle a tiny bit of cornstarch before baking—sifts into a delicate crunch.

Common mistakes and how to fix them

• FORGOT to pat veggies dry → Soggy chips; pat thoroughly before baking.
• DUMPED too much oil → Greasy chips; use minimal oil for crispness.
• OVER-TORCHED edges → Burnt flavor; watch closely after 12 minutes.
• MISSED flipping halfway → Uneven crisping; flip slices for uniform crunch.

Quick fixes and pantry swaps

• When chips are soggy, splash with a little vinegar to revive crispness.
• If chips burn too quickly, patch with a sheet of foil and lower oven temp.
• DUMPED too much oil? Shake off excess before baking for crunchier results.
• When slices stick together, shield with parchment between layers during storage.
• Splash a few drops of lemon juice if chips lack brightness—shimmer and zing boost flavor.

Prep, store, and reheat tips

• Prep veggie slices ahead of time—store in an airtight container in the fridge for up to 24 hours. They stay crisp and fresh with no sogginess.
• Store baked chips in a sealed container at room temperature for 2-3 days. Expect some softening, but they remain snackable and flavorful.
• Reheat in a low oven (around 150°C / 300°F) for 5-7 minutes to revive crunch. Keep an eye for slight bubbling and aroma of toasted veggies.
• Avoid refrigerating baked chips to prevent moisture buildup; they’re best enjoyed within a couple of days for optimal crispness.
• If chips lose their crunch, briefly reheat or pop them into a hot oven to crisp them back up—listen for that satisfying crackle.

Top questions about veggie chips

1. How thin should I slice the vegetables?

Use thin, uniform slices to ensure even baking and crunch. Thicker slices stay chewy or soggy.

2. Do I need to dry the veggies first?

Pat slices dry with a paper towel before baking to remove excess moisture and improve crispness.

3. What’s the ideal baking time and temperature?

Bake at 180°C (350°F) for 12-15 minutes, flipping halfway. Chips are done when edges are golden and crackle.

4. How much oil should I use?

Use a light drizzle of oil—just enough to coat the slices—too much makes them greasy, too little affects crisping.

5. How should I store leftover veggie chips?

Store in an airtight container at room temperature for 2-3 days. Reheat briefly in the oven for extra crunch.

6. Can I swap out some vegetables?

You can swap sweet potatoes for butternut squash or carrots. Zucchini can be replaced with eggplant for different textures.

7. How do I know when they’re done?

Vegetable slices should be golden and crisp, with a slight crackle when you bite. They shouldn’t be browning or limp.

8. What if my chips are soggy?

If chips turn out soggy, increase oven temperature slightly or leave them in the oven a few extra minutes to crisp up.

9. How can I customize the flavor?

Add spices like smoked paprika, garlic powder, or herbs before baking. Adjust seasoning to your taste for varied flavors.

10. What if the slices stick together?

If slices stick together, gently separate them on the baking sheet or use parchment paper to prevent sticking during baking.

These baked veggie chips are a simple, honest way to snack smarter. They remind me that good food doesn’t have to be complicated or perfect to be satisfying.

Whenever I make them, I feel a little like I’m reclaiming scraps and turning them into something joyful. Plus, they’re a reminder that the best snacks are often the simplest—crisp, fresh, and full of vegetable flavor.

Lily Hayes

Hi, I’m Lily Hayes, the cook, writer, and heart behind Loving This Process. This blog is built on a simple idea that food is not just about the final dish, but about everything that happens while you’re making it. The thinking, the tasting, the adjusting, the learning, and the quiet moments in between. Food has been a constant presence in my life, not as something flashy or perfect, but as something deeply grounding. Cooking has always felt like a process worth savoring, even when it’s messy, slow, or imperfect.