5 Quick & Easy Recipes for Homemade Veggie Chips

It’s time to face the nutrition facts. Potato chips, packed with fat and sodium, aren’t exactly health food. But in the late afternoon, when cravings rumble, it can be hard to resist ripping into a bag. Crispy and crunchy, with ruffled edges and savory seasonings, they satisfy nearly any snack attack. But you don’t have to deprive yourself! Veggie chips are one of the hottest healthy eating trends this year, and from curly kale to sweet beets, they couldn’t be easier to make at home. Just slice, toss with olive oil, sprinkle lightly with salt, and bake until golden.

Here’s how to make your own addictive veggie chips at home, with five quick and easy recipes that are all that and a bag of (beet) chips.

How to Make Homemade Veggie Chips

It’s incredibly easy to make veggie chips, but a little tricky to get them just right. Follow these tips for the crispiest, crunchiest results.

• Ingredients: Any root vegetable, like sweet potatoes, carrots, parsnips, beets, turnips, even rutabagas can be transformed into tasty chips. Thick greens, like kale and chard, crisp up beautifully in the oven. Zucchini also works, although it contains more moisture, so you have to handle it a little differently.  

• Tools: Slice veggies thinly, ideally to about 1/16 inch (2 mm) thick. That’s probably the best you can do with a good sharp knife. A mandoline is even better, if you have one. Either way, consistency is key for even cooking. If your slices end up a little thinner or thicker, no worries! Just keep an eye on them and adjust the timing.

• Don’t crowd the pan. The more chips the better, right? Well, you do want to space them out on your baking sheet, so they can release steam and get really crispy. One large sweet potato is probably the most you can fit on a standard baking sheet.

• Drizzle with oil, to help chips go golden. Fitbit nutritionist Tracy Morris recommends extra-virgin olive oil for the unrivaled health benefits, but avocado oil has a more neutral flavor.

• Season it up. Sprinkle lightly with salt, then have fun with herbs, spices, citrus zest, and other seasonings. Make it a fiesta with chile and lime, curry it up with coconut oil and turmeric, or say cheese with grated parmesan. Don’t forget the yogurt dip!

5 Easy Recipes for Homemade Veggie Chips

Sweet Potato Chips with Chile & Lime

Preheat the oven to 300˚F (150˚C). Line 2 large rimmed baking sheets with foil. Peel 2 sweet potatoes and slice into rounds about 1/16 inch (2 mm) thick, using a sharp knife or mandoline. Place in a large bowl, drizzle with 1 tablespoon extra-virgin olive oil, sprinkle lightly with salt, and toss to coat. Spread in a single layer on the baking sheets (no crowding!). Sprinkle with ground chile and cumin. Bake until crispy and golden, about 60 minutes. Let rest for a few minutes; the chips will continue to crisp as they cool. Grate with lime zest and serve warm, or cool completely, transfer to an airtight container, and store for up to 2 days.

Curried Beet Chips

Preheat the oven to 300˚F (150˚C). Line 2 large rimmed baking sheets with foil. Peel 4 large beets and slice into rounds about 1/16 inch (2 mm) thick, using a sharp knife or mandoline. Place in a large bowl, drizzle with 1 tablespoon warm coconut oil, sprinkle lightly with salt, and toss to coat. Spread in a single layer on the baking sheets (no crowding!). Sprinkle with curry powder (cumin, coriander, turmeric). Bake until crispy and golden, about 60 minutes. Let rest for a few minutes; the chips will continue to crisp as they cool. Serve warm, or cool completely, transfer to an airtight container, and store for up to 2 days.

Oniony Carrot Chips

Preheat the oven to 300˚F (150˚C). Line 2 large rimmed baking sheet with foil. Peel 4 large carrots and slice into rounds about 1/16 inch (2 mm) thick, using a sharp knife or mandoline. (Cut on a diagonal, to get bigger chips!) Place in a large bowl, drizzle with 1 tablespoon extra-virgin olive oil, sprinkle lightly with salt, and toss to coat. Spread in a single layer on the baking sheets (no crowding!). Bake until crispy and golden, about 60 minutes. Sprinkle with onion powder and dried dill. Let rest for a few minutes; the chips will continue to crisp as they cool. Serve warm, or cool completely, transfer to an airtight container, and store for up to 2 days.

Cheesy Kale Chips

Preheat the oven to 300˚F (150˚C). Line 2 large rimmed baking sheets with foil. Take 1 bunch kale (about 8 large leaves) and remove and discard the stems. Tear the leaves into large bite-size pieces. Place in a large bowl, drizzle with 1 tablespoon extra-virgin olive oil, sprinkle lightly with salt, and toss to coat. Spread in a single layer on the baking sheets (no crowding!). Sprinkle with grated parmesan or nutritional yeast and freshly ground pepper. Bake until crispy and golden, 20 to 25 minutes. Let cool for a few minutes; the chips will continue to crisp as they cool. Serve warm, or cool completely, transfer to an airtight container, and store for up to 2 days.

Salt & Vinegar Zucchini Chips

Preheat the oven to 300˚F (150˚C). Line 2 large rimmed baking sheets with foil. Take 4 zucchini and slice into rounds about 1/16 inch (2 mm) thick, using a sharp knife or mandoline. Place in a large bowl, drizzle with 1 tablespoon extra-virgin olive oil, season with salt, and toss to coat. Spread in a single layer on the baking sheets (no crowding!). Bake until crispy and golden in spots, about 50 minutes. Let rest for a few minutes; the chips will continue to crisp as they cool. Sprinkle with apple cider vinegar right before serving. Serve warm, or cool completely, transfer to an airtight container, and store for up to 2 days.