Veggie Chips


(5/5, 1 vote)

Set aside those greasy, sodium filled potato chips. This recipe video for baked Veggie Chips will reveal a whole new world of healthy snacking.


1 medium beet
1 russet potato
1 medium sweet potato
1 zucchini
olive oil (as needed)
Salt and pepper, to taste


For the beets:
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

For the potatoes:
1. Preheat oven to 400 degrees, with racks in center and lower positions. Peel potatoes if desired and slice 1/16 inch thick with a mandoline. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets.
2. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt.

For the sweet potatoes:
1. Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Peel potatoes and slice 1/16 inch thick with a mandoline. Put potatoes, oil and 1 tablespoon salt in a large bowl; season with pepper. Toss to combine.  Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart.
2. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

For the zucchini:
Preheat oven to 225 degrees F.
1. Remove ends of zucchini and slice with a sharp pairing knife as thin as possible.
2. Toss with oil and salt. Bake for 1 hour or until browned and crisp. Serve immediately.

Recipe courtesy of Jen Perry, Nutrition Development Coordinator, The Open Door, 2012.