Roasted Veggie Chips
Delicious and healthy homemade Roasted Veggie Chips made from colorful vegetables, perfect for a satisfying snack.
Ingredients
Vegetables
- 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
Seasoning
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
Preparation
- 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.
Cooking
- 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.
Notes
To keep the chips crispy, store them in an airtight container at room temperature. Avoid refrigeration. You can also freeze raw slices before baking for a quick snack option later.