Vegetable chips recipe – crispy baked

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How to make vegetable chips – it’s easy and only takes a few ingredients. Here I’ll give you tips on which vegetables are suitable and how to make them crispy in the oven. Homemade veggie chips are a healthier alternative to the usual potato chips from the bag. They are also ideal as a gift. You can find a detailed vegetable chips recipe with the exact quantities and step-by-step instructions below.

Which vegetables for homemade veggie chips?

You can make your own veggie chips from many different types of vegetables, similar to the creamy vegetable soup. The less water the vegetables contain, the quicker they dry out and the crispier the chips taste.

The following vegetables are suitable for making vegetable chips:

• carrots,
• sweet potatoes,
• beet,
• parsnips,
• parsley root,
• pumpkin,
• zucchini,
• eggplant,
• radish,
• celeriac,
• radishes,
• kale,
• savoy cabbage.

Season with spices and herbs

You can season the vegetable slices with various spices and dried herbs of your choice. The chips are particularly tasty when seasoned well. The vegan oatmeal patties, lentil patties and kidney bean fritters are similar.

You can also adjust the amount of salt in the recipe to taste.

These herbs and spices can be used to refine the vegetable chips:

• paprika powder,
• garlic powder,
• onion powder,
• ginger powder,
• turmeric powder,
• chili powder,
• curry powder,
• cumin,
• black pepper,
• dried parsley,
• dried rosemary,
• dried coriander,
• dried thyme,
• grated nutmeg.

You can season the dried veggie chips again.

How to make vegetable chips crispy?

If you pay attention to a few details, you can make vegetable chips really crispy in the oven. This means they don’t have to be fried in a lot of fat and are healthy. It’s similar with making the oven potato fries.

Cut very thinly

Slice the vegetables as thinly as possible, similar to the potatoes au gratin or carrot lox. The best way to do this is with a vegetable slicer. All the slices should also be about the same thickness. This allows them to cook evenly.

Dry at a low heat

Dry the vegetables in the oven at a low heat. This may take a little longer, but the chips will be really crispy. It also preserves a lot of vitamins.

I baked my vegetable chips in the oven at 248 °F for around 2 hours. You can increase the heat to 284 °F – 320 °F to shorten the drying time. This may vary depending on the oven and the thickness of the vegetable slices.

Also open the oven door regularly when drying the veggie chips. This allows the moisture to escape.

Do not stack on top of each other

Arrange the vegetable slices individually next to each other on the baking sheet. They must not overlap. This may take some time, but it’s the only way to get crispy vegetable chips.

Use a little oil

Smear the vegetable slices with a very small amount of vegetable oil. For one kilogram of vegetables, 2 – 3 tablespoons of oil are perfectly sufficient.

Dry in oven or dehydrator

I dried the vegetable chips in the oven. The oven door has to be opened every now and then so that the steam can escape.

Alternatively, you can make the veggie chips in a dehydrator if you have one at home. They then have to stay in for longer and are dried slowly at a very low temperature.

Healthy alternative to classic chips

The homemade vegetable chips are a healthier alternative to classic potato chips from the supermarket. They contain no flavor enhancers, no preservatives, no flavorings and no added sugar.

As the vegetable chips are dried in the oven at a low heat, they retain many of their vitamins. They are also cooked with little fat.

Snack, store, give as a gift

Just like the herb and cheese blini and fried zucchini, you can use the homemade vegetable chips to satisfy small appetites in between meals. They are also an ideal snack for a cozy evening in front of the TV, alongside the cheese crackers.

You can serve the veggie chips with a sauce or dip. They taste delicious with the classic hummus or a cucumber yoghurt dip, like the one I made for my zucchini fritters.

Store the leftover chips in an airtight container, for example in a storage jar. You should store them in a dry place and eat them within the next few days.

In addition to the chocolate covered almonds and sugar free chocolate candy bars, the homemade vegetable chips make a great gift. They are a delicious gift from the kitchen.

These homemade veggie chips are

• crispy,
• savory,
• very tasty,
• aromatic,
• vegan,
• healthy,
• full of flavor,
• colorful,
• low fat,
• from different vegetables – in my case it was carrots, sweet potatoes, beet, parsnip, zucchini and eggplant,
• without flavor enhancers, preservatives and flavorings,
• without added sugar,
• baked in the oven – also possible in the dehydrator,
• perfect as a snack between meals,
• ideal gift from the kitchen.

Easy vegetable chips recipe

With the recipe at the end of this post in the recipe box, you can make delicious vegetable chips at home with little effort. You only need a few ingredients.

Preparation is pretty quick. However, the veggie chips need to dry in the oven for a few hours.

How to make vegetable chips: tips and tricks

• You can use your favorite vegetables for the recipe.
• Slice the vegetables as thinly as possible and to the same thickness, preferably with a vegetable slicer. This way they cook evenly, quickly and turn out particularly crispy.
• Season the vegetables with spices and dried herbs of your choice.
• Mix the vegetable slices with a very small amount of oil. Under no circumstances should they float in it.
• Dry the vegetable chips in the oven on a low heat and open the door frequently. This makes them crispy and preserves the vitamins.
• Depending on how watery the vegetables are and how thick your vegetable slices are, the baking time specified in the recipe can vary greatly.
• You can remove the vegetable chips that dry faster from the baking sheet and leave the rest to dry further.
• You can dry your veggie chips in a dehydrator instead of in the oven.

Have you made vegetable chips using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted. Which vegetables did you use?

Try these snack recipes too:

• Tomato puff pastry – puff pastry bites with tomatoes
• Malosol no cook refrigerator pickles – Russian style
• Herb bread with garlic and nut – perfect for barbecue

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