Roasted veggie chips are the answer to those snack cravings that call for crunch, color, and a little creative flair. Made entirely from root vegetables, these oven-baked chips deliver satisfying texture and deep, earthy flavor in every bite.
Transforming humble produce into golden, crisp rounds is easier than it seems. With just a few pantry staples and a hot oven, you’ll have a batch of rustic, seasoned chips that rival any bag from the store—minus the additives and excess oil.
Ingredient Breakdown
The heart of these chips lies in the selection of vegetables. Golden and red beets offer sweet, earthy depth and stunning color contrast. Turnips and parsnips bring a mild, nutty sweetness that crisps beautifully in the oven. Radishes add a peppery edge, mellowing as they roast to create a surprisingly savory chip.
Olive oil acts as both a conductor of heat and a flavor enhancer. It ensures each slice caramelizes at the edges, delivering that signature chip crunch. A generous sprinkle of salt and freshly cracked black pepper anchors the flavor, while the herbs—rosemary, sage, thyme, or any combination—add woodsy aromatics that perfume every bite.
Chopped fresh herbs are more than a garnish; they infuse the chips with layered, fragrant notes. Rosemary lends pine-like sharpness, sage brings a soft earthiness, and thyme rounds things out with its subtle lemony brightness.
Step-by-Step Preparation Guide
Begin with the slicing. Precision is key—aim for rounds no thicker than ⅛ inch. A mandoline is ideal for uniformity, though a sharp knife and steady hand will get the job done. Uniform slices ensure even roasting, with no soggy or burnt edges. To preserve the natural hues of each vegetable, slice red beets separately to avoid tinting the others.
Once prepped, toss the veggies in a large bowl with olive oil, ensuring every slice is evenly coated without being drenched. A light touch allows them to crisp rather than steam.
Line baking sheets with parchment paper for a nonstick surface, and spread the vegetable rounds in a single layer. Overlapping leads to uneven cooking, so give each piece some breathing room.
Roast in a preheated 400°F oven for 20 to 25 minutes, rotating the trays halfway through. Keep a close eye toward the end—chips can shift from golden and curled to dark and bitter quickly. The ideal finish is a mix of light browning and slightly curled edges.
Once out of the oven, resist the urge to snack immediately. Allow the chips to cool completely on the trays. As they cool, they’ll continue to firm up into that perfect, brittle crunch. Store in an airtight container once cooled—they’ll keep fresh for up to a week.
Recipe Tips
How to avoid soggy chips and ensure crispness
Use parchment-lined trays and avoid crowding the slices. Be sure vegetables are fully dry before roasting.
Best slicing methods for consistent chip texture
A mandoline or box grater ensures paper-thin, uniform rounds for even crisping.
Herb pairing ideas to complement different root vegetables
Use thyme with parsnips, rosemary with beets, and sage with turnips for balanced flavor profiles.
Tips for roasting multiple trays evenly
Rotate trays between oven racks halfway through, and flip the trays 180 degrees for uniform heat exposure.
How to prevent red beet juice from staining other vegetables
Keep red beets in a separate mixing bowl and roast them on their own sheet to preserve the vibrant color of other chips.
What to Serve With This Recipe
Serve these chips with dips that complement their natural sweetness and savoriness. Herbed yogurt, lemon hummus, or a bold spicy aioli make for irresistible pairings.
They’re also great alongside sandwiches and wraps, offering a crisp alternative to traditional sides. Pile them next to grilled chicken paninis, veggie wraps, or tuna melts for added texture and flavor.
For gatherings, arrange the chips on a rustic wooden board with bowls of dips, pickled vegetables, and olives. They bring color and crunch to any appetizer spread.
On the go, these veggie chips are perfect for lunchboxes, picnics, or road trip snacking. They hold up well in storage and make a wholesome, homemade option when cravings strike.
Frequently Asked Questions
Can I use a food processor to slice the vegetables?
Yes, with the appropriate slicing attachment, though results may be slightly thicker than a mandoline.
Why did my chips turn out chewy instead of crisp?
Slices may have been too thick, too close together, or undercooked. Letting them cool fully also improves texture.
Can I roast all the vegetables together?
You can, but for best results, separate by type to account for different moisture levels and roasting times.
How long do they stay fresh after baking?
Stored in an airtight container, they’ll retain their crispness for up to 7 days.
Can I use frozen vegetables for this recipe?
Fresh is best—frozen vegetables contain too much moisture and won’t crisp properly in the oven.
Creative Variations
Spice things up by adding smoked paprika, cumin, or chili powder to the oil before tossing. This gives the chips a deeper, more savory kick.
For a sweet and salty twist, drizzle the sliced vegetables with maple syrup and a pinch of sea salt before roasting—parsnips and beets are especially good candidates.
Create a full rainbow medley by incorporating carrots, sweet potatoes, or purple potatoes. These root vegetables roast beautifully and add even more visual appeal.
For seasonal takes, try kohlrabi, zucchini, or taro when they’re available. These less common vegetables add unique flavor and flair to your chip rotation.
Roasted veggie chips prove that snacking can be wholesome, vibrant, and irresistibly crunchy. With minimal ingredients and maximum flavor, they’re easy to customize and even easier to devour. Whether served as a solo snack, a party side, or a colorful addition to your next lunch spread, these crisp rounds are a celebration of vegetables at their most crave-worthy.
Ingredients
1½ tablespoons salt
3 tablespoons chopped fresh herbs (such as rosemary, sage, and/or thyme)
2 teaspoons freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 small golden beets
4 small red beets
2 small turnips
2 medium parsnips
1 bunch radishes
Instructions
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper for easy cleanup and even roasting.
Slice all the vegetables into thin rounds, aiming for about ⅛-inch thickness. A mandoline slicer or the slicing side of a box grater can help achieve consistent slices, but a sharp knife works well with a steady hand. Keep red beets in a separate bowl to prevent their vibrant color from bleeding onto the other veggies.
In a large mixing bowl, toss the vegetable slices with the olive oil until each piece is lightly coated. Arrange the slices in a single layer on the prepared baking sheets, spacing them out so they don’t overlap too much—this helps them crisp evenly.
Sprinkle the salt, black pepper, and chopped fresh herbs evenly across the top of the vegetables on both trays, making sure the seasoning is well distributed.
Roast in the preheated oven for 20 to 25 minutes, or until the chips are golden, slightly curled, and crisped at the edges. Rotate the pans halfway through baking for even results. Watch closely toward the end, as thin slices can quickly over-brown.
Allow the chips to cool completely on the trays before serving. This helps them crisp up fully. Once cooled, transfer to an airtight container to maintain their crunch—they’ll stay fresh for up to one week.
Roasted Veggie Chips Recipe
Ingredients
- 1½ tablespoons salt
- 3 tablespoons chopped fresh herbs such as rosemary, sage, and/or thyme
- 2 teaspoons freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 small golden beets
- 4 small red beets
- 2 small turnips
- 2 medium parsnips
- 1 bunch radishes
Instructions
- Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper for easy cleanup and even roasting.
- Slice all the vegetables into thin rounds, aiming for about ⅛-inch thickness. A mandoline slicer or the slicing side of a box grater can help achieve consistent slices, but a sharp knife works well with a steady hand. Keep red beets in a separate bowl to prevent their vibrant color from bleeding onto the other veggies.
- In a large mixing bowl, toss the vegetable slices with the olive oil until each piece is lightly coated. Arrange the slices in a single layer on the prepared baking sheets, spacing them out so they don’t overlap too much—this helps them crisp evenly.
- Sprinkle the salt, black pepper, and chopped fresh herbs evenly across the top of the vegetables on both trays, making sure the seasoning is well distributed.
- Roast in the preheated oven for 20 to 25 minutes, or until the chips are golden, slightly curled, and crisped at the edges. Rotate the pans halfway through baking for even results. Watch closely toward the end, as thin slices can quickly over-brown.
- Allow the chips to cool completely on the trays before serving. This helps them crisp up fully. Once cooled, transfer to an airtight container to maintain their crunch—they’ll stay fresh for up to one week.
