Making veggie chips can be time-consuming and tricky if you’re trying to thinly slice a bunch of vegetables with just a knife. But if you have a mandoline, it really couldn’t be easier. Need tips? Learn how to use your mandoline safely (plus, how to make waffle fries with it too).
Salty and crunchy, veggie chips are an incredibly satisfying snack not to mention healthier than a bag of greasy ‘tato chips. And the best part is you can chip-ify so many fruits or veggies. Here are some of our favorite spice combos.
How to Make Baked Veggie Chips
First preheat your oven to 350 F, then pull out your mandoline. The thinner you slice the chips, the faster they’ll bake, but around 1/8-inch thickness is a good place to start. After slicing, space out the raw chips on your baking sheet and drizzle a bit of oil or use cooking spray so the chips won’t stick to the baking sheet.
Most chips will probably need at least 12-15 minutes in the oven, but they can vary by veggie and thickness, so keep an eye on the oven to make sure they don’t burn. Homemade chips will stay fresh for about three days if stored in an airtight container, but they’re best served the same day (and let’s be honest, you probably won’t have any leftovers).
Our Favorite Veggie Chip Ideas
Check out some of our favorite spice + veggie/fruit combos below. Good tip: to make spice distribution faster and easier, use this magical dusting wand to season your veggie chips to your heart’s content.
Carrots + Curry Powder
If you’re tired of snacking on the same ol’ bag of baby carrots, make carrot chips with some exotic, earthy curry spices. The carrots will shrink up in the oven so you’ll want to slice them on the thicker-side, around 1/4th-inch thick.
Sweet Potatoes + Garlic Powder + Rosemary
Fresh garlic is a wonderful thing but garlic powder works great when you need to shake a whole bunch of garlic flavor all over a baking sheet’s worth of veggie chips (plus the powder is slightly sweeter than the raw stuff). Crush some fresh rosemary on top too; rosemary and sweet potatoes make a delicious pair. Sweet potatoes may cook a little faster than other veggies because of their natural sugars, so keep an eye on them the last few minutes in the oven.
Parsnips + Balsamic Vinegar + Olive Oil + Sea Salt
Fellow salt and vinegar chip fans, this one’s for you. The combo of balsamic vinegar and sea salt on parsnip slices is inspired by the classic S&V chips. You get the same pleasant acidic flavor but with a little fruitiness from the balsamic, which pairs nicely with the sweet parsnips.
Beets + Chipotle Powder
If you’re in the mood for something spicier, sprinkle chipotle powder on those colorful beet slices. Since the chipotle powder is camouflaged by the red hues of the beets, you may not see the heat coming at first, then bam! You’ll want to eat a dozen more. If you’re not as into the spicy flavors, sub in smoked paprika for chipotle powder instead.
Apples + Cardamom
Cardamom is one of those special spices we don’t reach for nearly enough. It adds a nice peppery hint and pairs pleasantly with sweet-tart apples. If you don’t have cardamom, cinnamon will do the trick when it comes to apple chips.