Baked Veggie Chip Recipies

 ChipsPic1    Soy and Sesame Kale Chips


  • 7 to 8 oz. (1 small bunch) Lacinato kale (often sold as “dinosaur kale” or “Tuscan kale”)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds


  1. Preheat oven to 300°.
  2. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs.
  3. Tear leaves into 4-in. pieces.
  4. Pour oil and soy sauce into a large bowl, add kale, and toss to coat evenly.
  5. Arrange leaves in a single layer on 2 rimmed baking sheets.
  6. Bake, switching pan positions after 13 minutes.
  7. Sprinkle with sesame seeds; bake until leaves are crisp but not browned, 5 to 7 minutes more.

Note: The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them—they can scorch quickly.  Make ahead: Up to 1 week, stored airtight.


BakedVegChips  Baked Veggie Chips


  • 2 large  parsnips–peeled, skinny ends discarded and fat ends halved lengthwise
  • 2 sweet potatoes, peeled and halved crosswise
  • 1 celery root, peeled and halved crosswise
  • 2 purple or golden beets, peeled and halved
  • Fine sea salt
  • Olive oil cooking spray


  1. Using a mandoline or handheld slicer, slice the vegetables 1/16 inch thick.
  2. Place the vegetable slices on paper towels in a single layer; sprinkle with sea salt.
  3. Let stand for 15 minutes, then blot dry.
  4. Position racks in the upper and lower thirds of the oven and preheat to 375degrees .
  5. Lightly coat 2 baking sheets with cooking spray.
  6. Working in batches, place vegetable slices in a single layer on the baking sheets.
  7. Bake until crisp, about 20 minutes; sprinkle with sea salt.
  8. Let cool on the baking sheets for 5 minutes.
  9. Transfer to a bowl.
  10. Wipe the baking sheets clean. Repeat with more cooking spray and remaining vegetable slices.

Turnip / Rutabaga Baked Chips



Wax turnip / rutabaga – the smaller ones are more flavorful, but take more time to peel.


  1. Chop off the top and  bottom, then peel the skin off the sides of the rutabaga/turnip.
  2. Layer the chip slices with some cranberries, a couple pats of butter and a tiny dash of salt.
  3. Bake them in a 350 degree oven until they start smelling yummy, give them a stir and a flip.
  4. Take them out when the edges started getting crispy; about 30 minutes.

ZucchiniChips  Zucchini Chips


  • 2 zucchini
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika


  1. Slice the zucchini thinly and toss with olive oil, salt, pepper, and smoked paprika (using a mandolin helps with the slicing procedure)
  2. Lay out on a dehydrator without parchment to make sure they get nice and crispy.  Dehydrate for four hours at 140 degrees.  OR
  3. Bake in an oven at 350 degrees.

2 Servings; Serving Size: 1/2 recipe.

Nutrition:48.7 calories, 2.3g of fat, 7.1g of carbohydrates, 2.5g of fiber, 1.2g of protein

SweetPotChips  Sweet Potato Chips


  • 1 large sweet potato, unpeeled, washed, and dried (about 9 ounces)
  • salt & freshly ground black pepper


  1. Heat oven to 200°F with two racks.
  2. Line two baking pans with parchment paper, and set aside.
  3. Slice potato crosswise, as thin as possible.
  4. Arrange the slices on the prepared sheets, and keep them from touching as much as possible.
  5. Sprinkle lightly with salt and pepper.
  6. Cook for 50 minutes.
  7. Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking.
  8. Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes.
  9. Transfer to cooling racks, and cool chips on baking sheets.
  10. Chips will be soft when removed from oven; will crisp as they cool.  Store in an airtight container, at room temperature, up to 3 days.

Serving Size: 1 (65 g); Servings Per Recipe.  Calories 55.9; Calories from Fat 0; 83%

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