• Vegetable Chips

Crispy Sea Salt Vegetable Chips

We love chips in my household, especially tortilla chips.  On a recent trip to a local grocery store they had a sweet potato chip station set up.  My toddler loved watching all the chips being made and of course we went home with a bag.  He loved them! It got me thinking about other vegetable chips that I have enjoyed, like sweet and purple potato chips.  I decided to give oven baked crispy sea salt vegetable chips a try.  First, I had to address slicing the vegetable evenly and with a toddler in the kitchen a mandolin was out of question.  Luckily my food processor came with a slicing blade that I could clip in and protect his little hands.  He LOVED feeding all the vegetables into the tube.  After making the chips a few times I realized that the potatoes will bake pretty quickly and should be on it’s own baking sheet, while the others, including the golden beets and turnips bake on their own sheet.  It must be the differences in starch level that causes the baking difference.  No matter what the vegetables also need to be in a single layer and not overlap too much.

You can really be creative with this process since sea salt and olive oil are all you need to dress the vegetables.  So enjoy adding this healthy snack to your daily routine and have fun making them too!

Recipe Inspired by: Super Healthy Kids

Sea Salt Vegetable Chips
Sea Salt Vegetable Chips

Vegetable Chips

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 40+ chips


  • 1 medium - Sweet Potato
  • 1 medium - Golden Beet
  • 3 small - Purple Potato
  • 1 medium - Turnip
  • 1 Tablespoon - Olive Oil
  • 1/4 Teaspoon - Sea Salt (more to taste)


  1. Heat oven to 400°F. Have two unlined baking sheets set aside
  2. Wash, peel and slice all the vegetables 1/8" thick. I used the slicing attachment to the food processor to make consistent slices
  3. Transfer sliced vegetables to a bowl and add olive oil and sea salt. Mix to coat the vegetables
  4. Spread the vegetables evenly on the baking sheets. I would keep the potatoes on their own baking sheet as they will bake faster
  5. Bake at 400° for 30 minutes or until they are crispy. Again, the beets and turnips may take longer. Salt again to taste and Enjoy!

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  • comment-avatar
    Mandy April 19, 2017 (4:52 pm)

    I tried making my own vegetable crisps (as we call them in the UK) once but they were far too oily – will have to give it another go following your recipe!

    • comment-avatar
      Nicole Bedard April 19, 2017 (6:40 pm)

      Awesome! Provide feedback. The different vegetable cook at different rates. Sweet Potatoes are my favorite and they bake fast.

  • comment-avatar
    Minna April 23, 2017 (4:21 pm)

    These look amazing! Love all the different colors. Homemade veggie chips are so yum.

  • comment-avatar
    Mel April 24, 2017 (4:34 am)

    I love veggie chips and can’t beat homemade ones!