Who doesn’t love flavorful snacks that are easy to make and secretly good for you? Our colorful baked vegetable chips require no oil to make, are low in fat and super crispy.
vegan freebie galore 🤩
Grab all of our 9 vegan & healthy eating PDFs at once! Including food lists, meal plan, easy recipes, and shopping & nutrition tips!
Using seasonal veggies of your choice and savory spices like smoked paprika or dried thyme, you can create many different variations of oil-free baked vegetable chips that your family will love.
Like our baked oil-free tortilla chips, they taste fantastic with cashew sour cream, garlic yogurt sauce or oil-free hummus and make for great party food!
Help any picky eaters to eat more veggies with this kid-friendly snack that’s lower in calories and much better for you than store-bought chips.
For more healthy snacks, check out our oil-free roasted chickpeas or cheesy roasted broad beans!
Why you’ll love this recipe
- Customizable & fun to make
- Kid-friendly and healthy
- Meal prep-friendly
- Crispy & colorful snack
- Perfect for dipping
- Nutritious & low in fat
Use your favorite seasonal veggies to make these chips and let the kids help so they’ll look forward to snacking on them!
Ingredients needed
- Sweet potatoes — crunchy, slightly sweet & so satisfying.
- Beets — adding some beautiful color!
- Zucchini — these bake the quickest, so watch them.
- Spices — salt, pepper, herbs and paprika are our favorites.
Only a few kitchen tools are needed to make this oil-free snack: Two baking sheets, a sharp knife or mandoline slicer and a large bowl.
How to make oil-free vegetable chips
- Preheat your oven to 400° F/200° C and line 2-3 baking sheets with parchment paper.
- Wash & scrub your vegetables.
- Cut into thin slices about 1/6″ thick using a sharp knife or mandoline slicer!
- Season your veggies with salt, pepper, thyme, smoked paprika and red pepper flakes in a large bowl. Toss to combine.
- Place on the baking sheets in a single layer without overcrowding or overlapping.
- Roast for 10 minutes in the preheated oven, then flip and roast the veggies for 5-10 more minutes. Watch them carefully towards the end to make sure they don’t burn!
- Remove from the oven and let your vegetable chips cool for a few minutes before eating them.
Storage & serving
These oil-free chips taste best the day they are baked. However, you can store any leftovers in an airtight container at room temperature for 5-6 days, making them great for meal prep!
You can enjoy the veggie chips on their own or serve them with your favorite dips like vegan ranch, beetroot dip, ketchup, sour cream or any of these oil-free vegan sauces.
Serve your baked chips with soups or sandwiches if you like this combination.
They also pair well with roasted sweet potato salad, rainbow Buddha bowl or spinach fig salad!
Tips & FAQs
Which vegetables work for chips
From sweet potatoes to beets, zucchini and yellow squash, there are many veggies you can use to make your own baked chips!
Try white potatoes, kale, parsnips, rutabagas, carrots or celery root for a different flavor and color combination.
Seasoning ideas
Use garlic powder and nutritional yeast for a cheesy flavor and add brown sugar for a sweet and salty mixture!
You can also go for balsamic vinegar, za’atar, chipotle or curry powder.
Additional tips
You can soak your starchy vegetables in water for 15 minutes to remove excess starch and create a different texture in your chips!
Make them more similar to store-bought veggie chips by tossing them in some avocado oil before baking. This is a good idea if you make them for kids who have smaller tummies and require more calories!
Be sure to watch your chips when they are in the oven so they don’t burn! This happens more easily for water-rich veggies like zucchini.
More easy vegan snacks
Have you tried our oil-free veggie chips and liked them? Let us know in the comments below and rate our recipe! You can also Pin it here or share it with your friends.
Ingredients
- 1 medium sweet potato
- 2 beets
- 1 medium zucchini
- 1 ½ teaspoon thyme dry
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- salt and pepper to taste
Instructions
- Preheat your oven to 400° F/200° C and line 2-3 baking sheets with parchment paper.
- Using a sharp knife or mandoline slicer, create thin slices out of your washed and scrubbed veggies. They should be around 1/6″ thick.
- In a large bowl, toss your sliced vegetables with thyme, smoked paprika, red pepper flakes and a good pinch of salt and pepper. Be sure to toss the beet separately if you don’t want all of your chips to turn purple!
- Arrange the seasoned sweet potatoes, beets and zucchini in a single layer on the prepared baking sheets, making sure they are not too crowded.
- Transfer the sheets into the oven and roast them for 15 minutes. Once this time has elapsed, flip the veggies and roast for another 15 minutes, or until the chips become golden-brown and crispy.
- Remove from the oven and set aside to cool for a few minutes, then enjoy with your favorite dips!
Notes
- Once cooled, any leftover vegetable chips can be stored in a lidded container for 1-2 days.
- Be aware that water-rich veggies bake quicker than potatoes or sweet potatoes so keep an eye out when they are in the oven.
- You can use a spritz of oil to change the texture and flavor if you like!
Make these baked vegetable chips for a fun and oil-free family-friendly treat! This easy recipe is customizable, flavorful and perfect for your favorite dipping sauces.