Baked Vegetable Chips
Prep time
Cook time
Total time
Recipe type: Snack
  • 2 Beetroot
  • 2 Large Carrot
  • 2 Sweet Potatoes (any variety)
  • 2 tablespoon Olive Oil
  • pinch of Salt & Pepper
  • Other Veggies: Parsnip, pumpkin, taro, squash, yacon, white radish
  1. Pre-heat oven to 150C (300F).
  2. Peel the skin of the vegetables and slice them using peeler or mandoline. Place each vegetable in separate bowls and coat them in ½ tablespoon Olive Oil and salt & pepper.
  3. Layer the sliced vegetables on baking trays, make sure the slices do not overlap one another.
  4. Bake the vegetables for 10-12 minutes until the edges of the chips are just starting to turn golden brown. Take note of the tray on the 1st rack, it can get burnt fast.
  5. Serve immediately or store in airtight container after they have cooled down. Sweet Potatoes can remain crispy for 1 day. Carrot and beetroot will turn slightly soggy after a few hours.
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