Baked Vegetable Chips
Sweet potato, carrot, and beet sliced thin and baked low and slow into crisp, naturally colorful chips — a healthier take on potato chips.
✍️ Veg.Pub EditorialPublished 2026-04-26👁 46 views
Calories
150
kcal
Servings
3
Prep time
50
min
Diet
vegan
🧺 Ingredients
- Sweet potato1
- Carrot1
- Beet1/2
- Olive oil10ml
- Salt1g
👩🍳 Steps
- 1Slice the sweet potato, carrot, and beet thinly using a mandoline slicer.
- 2Brush the slices lightly with olive oil and sprinkle with a little salt.
- 3Arrange in a single layer on a baking sheet, avoiding overlap.
- 4Bake at 130°C (265°F) for 40 minutes, flipping once partway through.
- 5Bake until the edges curl and crisp up, then remove and let cool.
📊 Nutrition
| Protein | 2g |
| Iron | 0.8mg |
| Calcium | 30mg |
| Fiber | 5g |
Introduction
Sweet potato, carrot, and beet are sliced thin, brushed lightly with oil, and baked low and slow in the oven; as the moisture evaporates, they turn into thin, crisp vegetable chips with naturally vibrant colors — a much healthier alternative to fried chips. This snack takes a little patience while it bakes, but the process itself is simple, making it a great weekend project to batch-make and store in an airtight container for whenever a snack craving hits.
Nutrition Highlights
- Sweet potato provides plenty of dietary fiber and vitamin A, with a distinctly natural sweetness
- Beet is rich in natural pigments and nitrates, giving it a vivid color along with some antioxidant benefits
- Carrot adds beta-carotene, and combining all three vegetables makes for a chip that's colorful as well as nutritious
- Low-temperature baking instead of frying keeps the overall fat and calories far below store-bought chips
Tips
- Use a mandoline slicer to cut the vegetables thin and even, so they bake at a consistent rate
- Keep the oven temperature between 120–140°C (250–285°F); higher heat can scorch the edges
- If the cooled chips aren't quite crisp enough, return them to a low oven for a few more minutes to drive off the remaining moisture
Author: Veg.Pub Editorial
