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Oven Baked Veggie Chips

Serves 2 15 minute prep time

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Oven Baked Veggie Chips

Vegetable chips are an insanely satisfying snack, and unlike many store-bought veggie chips loaded with oil, you can feel good munching on these. With the help of a favorite kitchen appliance, the dehydrator, you can make deliciously satisfying and crunchy chips using seasonal root vegetables.

Tip: To create thin, even slices use the slicing blade on a food processor or a mandolin.


  • 3 large beets
  • 2 medium sweet potatoes
  • 1 Tbsp water
  • 1 Tbsp coconut oil or extra virgin olive oil
  • 1 tsp sea salt
  • 2 tsp coarse ground pepper


  • Wash all veggies and peel beets if desired.

  • Slice all vegetables very thinly (~1/16th inch). Using a mandolin is very helpful here (if you have one).

  • Toss lightly with water oil mixture and sprinkle lightly with sea salt and pepper.

  • Spread across a teflex sheet and dehydrate 6 to 12 hours at 125°F (this may vary depending on dehydrator brand).

  • Check vegetables every two hours. Vegetables will be done when they appear curled on the edges and crisp.

  • Enjoy immediately or store in an airtight container to keep crispness.

    Alternative oven directions: Line a cookie tray with parchment paper and spread vegetables evenly. Bake at 250°F for 45 to 50 minutes, tossing frequently to ensure none overcook. Note: I love sweet potatoes and beets here but you could definitely add carrots, russet potatoes or any other root vegetable of your liking.


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