I would crave for salty potato chips once every few moons and get a bag of all natural chips.
Baked Vegetable Chips are very easily made in your very own oven. Peel, slice, and bake. Eat. Done. It’s delicious just on it’s own. Last week, I made some with beetroot, sweet potato and carrots with tahini dip to go with them. Aren’t these colourful chips inviting? Don’t be surprised that these chips are as crunchy as the deep fried ones, but you have to keep in air tight containers. They taste best straight out of the oven. The variety of vegetable choices are endless: beetroot, sweet potato, carrot, parsnip, taro, pumpkin, squash and white radish. The smooth and creamy tahini dip goes well with roast vegetables and salads too.
Baked Vegetable Chips with Tahini Dip
- Total Time: 32 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegan, Vegetarian
Description
Crispy baked veggie chips are incredibly easy to make. Serve with a bright, tangy tahini dip for a perfect snack.
Ingredients
- 2 (454 g) Beetroot
- 2 (227 g) Large Carrot
- 2 (454 g) Sweet Potatoes
- 2 tablespoon Olive Oil
- pinch of Salt & Pepper
- Parsnip
- pumpkin
- 1 tablespoon Tahini
- 1/2 teaspoon Raw Honey
- Juice of half a Lemon
- 1 tablespoon Water
- salt and pepper
Instructions
- Preheat oven to 300°F (150°C).
- Peel and slice the vegetables using a peeler or mandoline. Place each vegetable in a separate bowl and coat with ½ tablespoon of olive oil, salt, and pepper.
- Layer the sliced vegetables on baking trays, ensuring the slices do not overlap.
- Bake the vegetables for 10-12 minutes, or until the edges are golden brown. Monitor the tray on the first rack closely, as it may burn quickly.
- Serve immediately or store in an airtight container after cooling. Sweet potatoes will remain crispy for 1 day; carrots and beetroot may become slightly soggy after a few hours.
- Tahini Dip
Notes
- For even cooking, arrange vegetable slices in a single layer and avoid overcrowding the baking sheets.
- To prevent sticking, line baking sheets with parchment paper.
- Adjust baking time depending on the thickness of your vegetable slices; thinner slices will cook faster.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
Frequently Asked Questions
Which vegetables hold up best for baking into chips?
Root vegetables like beets, sweet potatoes, and parsnips bake into crisp chips reliably. Thin, watery vegetables tend to steam rather than crisp, so starchier options work better. 
How thin should I slice the vegetables for baked chips?
Around one-eighth of an inch, or about two to three millimeters, is ideal. A mandoline makes consistent slices easy. Thicker pieces stay soft in the middle and do not crisp up properly.
Can I make the tahini dip ahead of time?
Yes, the tahini dip keeps in the refrigerator for up to five days in a sealed container. Stir it well before serving because it can separate as it sits.
