How To Make Baked Root Veggie Chips

We all love to indulge in some chips here and there but once you pop the first one in your mouth, all bets are off and before you know it, you have an empty bag, a guilty conscience and a stomach ache. With these chips, you at least don’t have to worry about the guilty conscience because they’re made with vitamin and mineral packed root vegetables, olive oil and a bit of sea salt. Then, instead of frying them, we bake the little discs in the oven so they’re nice and crispy but not dripping in oil. Pair them with some hummus, tzatziki or eat them plain for a chip that will curb all your cravings without the added guilt. Bake them for an afternoon snack all week long, throw them in lunches or serve them at your upcoming party for a light and lean munchie that you can feel good about it.

Follow along and learn how to cook these easy baked root vegetable chips. Just because it’s healthy doesn’t mean it can’t also be delicious!

Baked Root Vegetable Chips Recipe


1 large sweet potato, peeled and halved crosswise
1 large beet, peeled and halved crosswise
1 medium turnip, peeled and halved crosswise
1 tsp salt
Garlic powder
Olive oil



1. Preheat oven to 400F degrees.


2. Once all vegetables are peeled and cut, use a mandolin slicer to slice them to 1/8 inch thickness. Add sliced vegetables to a large bowl. Add in a drizzle of olive oil (don’t over do it or you’ll have soggy chips!) and then a pinch of garlic powder and about a tsp of salt.


3. Using care and working in batches, add a chip one-by-one to a baking sheet, being sure not to overlap and leaving space in between until the baking sheet is full. Bake in the oven for about 7-10 minutes or until the chips are crispy. Remove, wipe down the baking sheet and repeat until all the chips are done!


4. Serve with your favorite dip!


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Special Thanks:

Talent: Lauren Nolan of Lake Shore Lady

Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: “Harvest queen” by Jeremy Sherman

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