Easy Baked Vegetable Chips (Oil-Free)

May 16, 2019

Gluten Free

By: Jasmine Briones 

Learn how to make crunchy baked vegetable chips at home in about 30 minutes! A crispy and flavor packed snack that is healthy, easy to make AND oil-free.

a close up of crispy mixed vegetable chips in a bowl on a white background by sweet simple vegan

Chris and I both have heavy snacking habits AND the tendency to not get enough veggies in during the day, so this recipe tackles both of those in an enjoyable way. We have been snacking on this for the last week or so and I’m bummed that our stash is almost over, but I also remind myself that these are so easy to make and I can have a brand new batch ready in an hour with little effort!

There are a ton of vegetable chips available at the store, but we noticed that they tend to use a ton of oil and salt. I don’t blame them, oily and salty vegetable chips are quite delicious, but they aren’t the best for us. So here we are, with some crispy, crunchy, flavor packed vegetable chips that are free of oil and salted to your taste. I think we found a winner!

Thinly sliced vegetables on a baking sheet for homemade chips by sweet simple vegan

The beauty of this recipe is that it is customizable and you can make chips out of a wide variety of vegetables! So what vegetables can you use? Here are some ideas:

  • Potatoes
  • Beets
  • Carrots
  • Zucchini
  • Celery Root
  • Parsnips
  • Yellow Squash
  • Rutabaga
  • Turnips

mixed vegetable chips in a bowl on a white background by sweet simple vegan

A few tips for this recipe:

  • It’s important to soak the starchy vegetables in water for 30 minutes to remove excess starch. This helps to minimize that gluey texture some starchy vegetables (especially potatoes) have and it also helps increase crispiness. It also helps prevent browning!
  • Keep an eye on the chips as they cook just to ensure that nothing burns. The only downside about these is that they can go from crispy to hellllla burnt in a minute.
  • Every veggie has a different makeup — meaning some are starchier and/or have a higher moisture content, so the cooking time may vary a bit. Don’t worry, I will talk all about that in the recipe card down below.

These chips aren’t just for snacking! We also love to serve them on our salads or in our buddha bowls, they add a nice crunch!

a close up of crispy mixed vegetable chips in a bowl on a white background by sweet simple vegan

If you’re looking for more snack ideas, we’ve got you covered:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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mixed vegetable chips in a bowl on a white background by sweet simple vegan

Baked Vegetable Chips (Oil-Free)


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

Learn how to make crunchy baked vegetable chips at home in about 30 minutes! They are so easy to make plus flavor packed, healthy, AND oil-free.


Ingredients

Vegetables of your choice, such as

  • Potatoes
  • Beets
  • Carrots
  • Zucchini
  • Celery Root* (see notes)
  • Parsnips*
  • Yellow Squash*
  • Rutabaga*
  • Turnips*

Salt and pepper, as desired


Instructions

  1. Preheat the oven to 300°F, and line 1-2 large baking sheet with parchment paper or a silicone mat.
  2. Slice the vegetables that you are using as thin as possible. We used beets, carrots, sweet and white potatoes and zucchini and sliced them 1/6″ thick. Using a mandoline slicer is very helpful for this! Keep in mind that since we are slicing these so thin, these make A LOT of chips. If you don’t have time to make multiple batches, we suggest that you make chips with just 1/2 of the vegetables.
  3. At this point, it is time to soak some of the vegetables in water. You do not need to soak the carrots, zucchini, celery root, parsnips, yellow squash and rutabaga. The potatoes need to be soaked for at least 30 minutes, whereas the beets and turnips only need to be soaked for 10 minutes. You can totally put them all in the same bowl for 30 minutes but know that if you are making chips with just beets or turnips, 10 minutes will do the trick. We do want to suggest soaking the beets in their own bowl as they may discolor the other vegetables. We soaked our potatoes in one bowl and our beets in another to prevent this. Once they have finished soaking, drain the vegetables and pat them dry with a clean towel.
  4. Lay the vegetables out on the lined baking sheets in a single layer. Pop them into the oven to bake for 15 minutes. Remove the tray from the oven and carefully flip the chips. Place them back into the oven and back for another 15 minutes, or until the vegetables have crisped up. If you are using different vegetables, keep in mind that they may bake differently. If some have not crisped up yet, pop them back into the oven and bake them until crisp, about 5-10 minutes more.
  5. Cool completely before eating and enjoy!

Notes

  • Keep in mind that since we are slicing these so thin, these make A LOT of chips. If you don’t have time to make multiple batches, we suggest that you make chips with just 1/2 of the vegetables.
  • These chips are best if enjoyed the day of cooking. If you would like to store them, be sure you place them in an airtight container on the counter.
  • The nutritional information with vary based on the vegetables that are used.
  • We have not tested the starred vegetables for this recipe, but from our research, these should work just as well!
  • Category: Snacks
  • Method: Oven
  • Cuisine: Vegan, Oil-Free

Keywords: Snacks, Beets, Carrots, Zucchini, Potato, Sweet Potato, Vegan, Oil-Free, Chips

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. GIULIA says:

    onw of my guilty pleasure:D

  2. Heather Duchemin says:

    Sounds great. Do you think these can be made in an air fryer?

    • Oh yes definitely! We don’t have specific temperature/time for an air fryer as we have not used one for these, but I think that it would work better as it is like a small convection oven. I have seen this site https://www.airfryercalculator.com which may help. From it we have determined that you should bake the chips at 280F for 32 minutes but we suggest checking it halfway through just to be sure that it works.

  3. Elizabeth says:

    Thank you, the reviews are very helpful, so you want this to be easy, it looks easy and fun.

  4. Cristina Araiza says:

    I have read many articles about beer chips and yours is the best explanation of directions. Thank you

  5. […] you can’t resist potato – we suggest making your own vegetable fries or making the switch to sweet […]

  6. Jane fountain says:

    Would these be ok for a healthy dog treat.
    My dog has kidney problems & it is so hard to find treats for him that are low in protein & phosphorus.
    He loves all vegetables & fruits.
    Just wondering if these would be ok as a treat ?

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