5 from 3 votes
veggie crisps - healthy, homemade
Veggie Chips - Baked 5 Different Vegetables
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Oven-baked crispy veggie chips that stand up to any gourmet store-bought variety for a fraction of the cost. This is a downright addictive snack that you can feel good about eating.
Ingredients
Root Vegetable (Beets, Sweet Potato, Yams) Chips
  • 1 beet, peeled
  • 1 sweet potato, peeled
  • 1 yam, peeled
  • 1-2 Tbsp. olive oil
  • sea salt, to taste
Leafy Vegetable (Kale, Brussels Sprouts) Chips
  • 1/2 bunch kale*
  • 10 Brussels sprouts
  • 1-2 Tbsp. olive oil
  • sea salt, to taste
Instructions
Root Vegetable Chips
  1. Preheat oven to 200°F (95°C) and place the oven rack in the center of the oven.

  2. Using a food processor or a mandolin, slice the veggies consistently as thinly as possible (1/16 inch/1.6 mm at the most). This will ensure even baking and crispiness. If you have some ninja skills, you can also use a sharp knife.
  3. For extra crispiness, soak the potatoes in cold water for 10-20 minutes to help release starch from the potatoes. Once soaked, rinse the potatoes under cold running water.

  4. Spread the veggies onto a paper towel and pat them dry. Place them into a large bowl. Add oil and salt. Toss well. The beets will discolor the other vegetables. So, if that's something you want to prevent, use a separate bowl for the beets. Let the veggies sweat for about 15 minutes until they release their natural juices. Then drain off any excess liquid.

  5. Place the veggies into a single layer onto parchment paper (or an oven rack). Make sure the veggies aren't touching.

  6. Bake for 30 minutes at 200°F (95°C). Then increase the temperature to 220°F (105°C), rotate the parchment paper/oven rack, and bake for additional 30 minutes. Be sure to watch closely past the 45 minute mark as the chips can burn quickly.

  7. Allow to cool.
Leafy Vegetable Chips
  1. Preheat oven to 200°F (95°C) and place the oven rack in the center of the oven.

  2. Tear kale away from the stem and roughly tear it up into large pieces. Remove the leaves of the Brussels sprouts (you may need to keep cutting away the stem as you get deeper into the sprout).
  3. Wash and spin the leaves until thoroughly dry. If you don't have a spinner, place the leaves in a large bowl and cover them with water. Let them soak for a few minutes to allow any dirt to sink to the bottom of the bowl. Place the leaves onto a paper towel and pat them dry.

  4. Transfer the leaves into a large bowl and massage in the oil and salt. 

  5. Place the veggies into a single layer onto parchment paper (or an oven rack). Make sure the veggies aren't touching.

  6. Bake for about 45 minutes until the leaves are dry and crispy. Rotate the parchment paper/oven rack half way through baking. Be sure to watch closely past the 30 minute mark as they can burn quickly.
  7. Allow to cool.
Recipe Notes

*You can use any kale you like but curly kale is best, in my opinion.