Baked veggie chips are a fun, colorful, and healthy snack that can save you from packing on the pounds while you snack. Instead of reaching for those oily, bagged potato chips when a craving for crunch strikes, keep your own homemade veggie chips on hand. A serving of veggie chips go great with a sandwich, dipped in soup, or as an on-the-go treat. They’re so good, you won’t even feel the need to dip! 

Nearly any veggie can be transformed into a chip — carrots, kale, mushrooms, radishes — just coat in oil and salt for flavor. But added herbs and a medley of vegetables make this recipe the perfect answer for your next snack attack.

Here’s how you make a batch of healthy, baked mixed veggie chips:


  • 2 medium beets
  • 1 medium potato
  • 1 medium sweet potato
  • 1 medium parsnip
  • 2 tbsp canola oil
  • 2-3 tbsp fresh grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • black pepper


1. Rinse vegetable and peel skins. Use a mandolin to easily cut vegetables into 1/8-inch slices (You can also do this by hand, but it takes much longer).

2. Place veggie slices in a large bowl and drizzle with oil. Add remaining ingredients and toss until coated.

3. Arrange slices in a single layer on racks in two large, ungreased baking pans. Bake at 375 degrees Fahrenheit for 15 to 20 minutes (turning once) or until golden brown.

4. Remove from oven and let cool on racks before transferring to bags for storage.