Description
These Roasted Veggie Chips are a colorful, crunchy, and healthy alternative to store-bought snacks. Made from simple ingredients like sweet potatoes, beets, and carrots, they’re seasoned and baked to perfection.
Ingredients
Scale
- 1 medium sweet potato, thinly sliced
- 1 large beet, peeled and thinly sliced
- 1 medium zucchini, thinly sliced
- 2 large carrots, peeled and thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a bowl, toss all the sliced vegetables with olive oil, sea salt, black pepper, paprika, and garlic powder until well coated.
- Arrange the slices in a single layer on the prepared baking sheets, without overlapping.
- Bake for 15–20 minutes, flipping halfway through. Watch closely, as thinner slices may cook faster.
- Let the chips cool completely on the tray to crisp up.
- Serve immediately or store in an airtight container for up to 4 days.
Notes
- Use a mandoline for evenly thin slices that roast uniformly.
- Dry the vegetables with paper towels before seasoning to reduce moisture.
- Try different spice blends like curry or rosemary for unique flavor twists.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 5g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg