Oven-Baked Veggie Chips

To cut these veggie chips thin enough to crisp up, it helps to have a mandoline-style vegetable slicer, such as a V-slicer. Even cut thin with a knife, however, they're a delicious alternative to high-fat potato chips.

Sharon Bowers

Oven-Baked Veggie Chips

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1 large baking potato, peeled 3 tablespoons olive oil
    1 medium sweet potato, peeled Salt
    1 medium beet, peeled

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat the oven to 400 degrees F. Cut the vegetables lengthwise into chips 1/16" thick.

    • 2

      Put the slices in a large bowl and toss with the olive oil to coat. The beet chips may make the others slightly pink. If you prefer to keep them separate, toss the beet slices in a separate bowl with 1 tablespoon of the oil.

    • 3

      Lay the chips out flat in a single layer on two large baking sheets and sprinkle lightly with salt.

    • 4

      Bake for 10-12 minutes, until golden brown and starting to crisp around the edges. Lift from the baking sheet with a spatula and heap into a bowl. Serve hot.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving