Crispy Baked Root Vegetable Chips

Appetizers / Snacks

Crispy Baked Root Vegetable Chips

These chips are perfect for snacking on with half the calories and 80% less fat than regular potato chips.

The technique for baking these Crispy Baked Root Vegetable Chips takes time, but it’s worth it! Soaking the veggies in cold water helps to remove some of the starch.


7 oz. (about 10 cups)

Total Time

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Preheat oven to 350°. Place racks in upper and lower thirds of oven.

Cut the root end off of each vegetable. (You do not need to peel the vegetables.)

Slice each vegetable into very thin slices using a mandoline, no more than 1/16-inch thick (about the thickness of a dime).

Soak vegetable slices in bowls of ice water 10 minutes, using a different bowl for each vegetable.

Blot vegetables dry after 10 minutes. Line several baking sheets with parchment. Toss each vegetable with 1–2 tsp. oil. Place vegetable slices in a single layer on baking sheets, keeping similar types together. Sprinkle each sheet of vegetables with ¼–½ tsp. salt.

Bake vegetables, in batches, for 25 minutes, placing one sheet on upper rack and one sheet on the lower rack. After 25 minutes, turn each chip over and rotate racks in the oven. Continue to bake chips for 1020 minutes more, removing chips as they crisp. Transfer chips to racks. Chips will continue to crisp as they cool.

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