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Veggie Chips Fall Snack Recipe

Emily Carter
Veggie chips made from thinly sliced vegetables, lightly seasoned, and baked to crispy perfection. A healthy, guilt-free snack.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 150 kcal

Ingredients
  

  • 1 medium sweet potato thinly sliced
  • 1 medium zucchini thinly sliced
  • 1 medium beet thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Optional: paprika or chili powder for heat

Instructions
 

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Slice sweet potatoes, zucchini, and beets as thinly as possible (a mandolin helps).
  • Toss the veggies with olive oil, salt, garlic powder, and pepper.
  • Arrange the slices in a single layer on the baking sheet.
  • Bake for 20-25 minutes, flipping halfway through.
  • Keep an eye on them to avoid burning. Crispy, not charred.
  • Once done, let them cool and enjoy your veggie indulgence.

Notes

Nutritional Information (Per Serving)

  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 3g
Vitamins and Minerals (Per Serving)
  • Vitamin A: 120%
  • Vitamin C: 15%
  • Iron: 6%
  • Calcium: 4%
  • Magnesium: 8%

Additional Notes/Tips

  1. Use a mandolin slicer to get those thin, perfect veggie slices.
  2. Feel free to experiment with different veggies like carrots or parsnips.
  3. For extra flavor, try adding fresh herbs or a squeeze of lemon.
  4. Store leftovers in an airtight container, but let’s be honest—there probably won’t be any.
  5. Watch them closely while baking; they burn faster than you can say “veggie snack.”