Baked Veggie Chips

Try these for a healthy snack on a cozy day!  I used beets, turnips, and parsnips for this recipe.  All of which were a great mix of flavors.  I had trouble slicing the beets as thin as I wanted to because they’re so hard when they are raw!  So next time I think I’ll work with maybe smaller beets…or using a food processor to slice…that should do the trick! rootchipa

Packed with vitamin A, C, B’s and calcium you can’t go wrong!!!  They’re yummy just to munch, and works well as a side…maybe next to a sandwich? rootchipsb

Baked Veggie Chips
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 beet, thinly sliced
  • 1 turnip, thinly sliced
  • 1 parsnip, thinly sliced
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. white wine vinegar
  • salt (to taste)
  • black pepper (to taste)
  1. Preheat oven to 375F
  2. With a veggie peeler, peal off the outer layer of each veggie. Then thinly slice
  3. In a large mixing bowl, toss veggies in olive oil until all slices are lightly covered
  4. On a greased cookie sheet (or two) lay rounds flat. Be sure pieces are not touching
  5. Sprinkle with salt and pepper
  6. Bake for 30-45 minutes or until crispy around the edges
  7. Watch closely and be careful not to burn
  8. Transfer chips to a cooling rack, cool for 10 minutes and serve immediately. Chips will continue to crisp up while cooling
*potassium: 133.9mg

Some chips may be done before others. Take those out to cool while allowing the rest to finish up.

The thinner cut, the more crispy and chip-like it will be

Serve immediately after cooling
Nutrition Information
Serving size: ½ veggie chips Calories: 132.9 Fat: 7.2g Saturated fat: 1.0g Unsaturated fat: 6.0g Trans fat: 0.0g Carbohydrates: 16.4g Sugar: 5.6g Sodium: 115.2g Fiber: 5.8g Protein: 1.8g Cholesterol: 0.0mg

The downside, they don’t keep their crisp, so you can’t really save them.  I would recommend only baking enough for what you need/want.


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