Homemade Veggie Chip Recipes Made Easy

It's no surprise that potato chips are loaded with sodium, but what if you crave the same texture as a snack? You can still eat something crispy and crunchy, while being healthy and eating vegetables. If you're in need of some food alternatives, here are homemade veggie chip recipes made easy!

Sweet Potato Chips

Who said you can't make sweet potatoes into chips? With a little chile and lime zest, you'll be set on this seasoned snack!

1. Preheat the oven to 300˚F and line 2 large rimmed baking sheets with foil.
2. Peel 2 sweet potatoes and slice into thin rounds (about 1/16 inch thick) using a sharp knife or mandoline.
3. Place in a large bowl and drizzle with 1 tablespoon extra-virgin olive oil, sprinkle lightly with salt, and toss to coat.
4. Spread in a single layer on the baking sheets without crowding the pan, and sprinkle with ground chile and cumin.
5. Bake until crispy and golden (about 60 minutes), and then let rest for a few minutes - the chips will continue to crisp as they cool!
6. Now grate with lime zest and serve warm or cool completely. Transfer to an airtight container and store for up to 2 days.

Salt & Vinegar Zucchini Chips

A classic and healthy spin on the original salt and vinegar, you won't taste the difference with this homemade veggie chip recipe!

1. Preheat the oven to 300˚F and line 2 large rimmed baking sheets with foil.
2. Take 4 zucchini and slice into thin round pieces.
3. Next place them in a large bowl, drizzle with 1 tablespoon extra-virgin olive oil, season with salt, and toss to coat.
4. Spread in a single layer on the baking sheets and bake until crispy and golden in spots (about 50 minutes).
5. Now let rest for a few minutes and sprinkle with apple cider vinegar right before serving.
6. Serve warm or cool completely, and eat these for the next couple of days!

Parmesan Kale Chips 

Adding parmesan cheese to basically anything makes the food 100% better. If this is you, then you'll love these cheesy kale chips!

1. Preheat the oven to 300˚F and line 2 large rimmed baking sheets with foil.
2. Take 1 bunch kale (about 8 large leaves) and remove and discard the stems. You'll want to tear the leaves into large bite-size pieces.
3. Then place in a large bowl, drizzle with 1 tablespoon extra-virgin olive oil, sprinkle lightly with salt, and toss to coat.
4. Spread in a single layer on the baking sheets. Next sprinkle with grated parmesan or nutritional yeast and freshly ground pepper.
5. Bake until crispy and golden (about 20 to 25 minutes), and then let cool for a few minutes.
6. Serve warm or cool completely, and store for up to 2 days to enjoy!

Onion & Carrot Chips

Carrots and onion powder but in chip form - say no more. 

1. Preheat the oven to 300˚F and line 2 large rimmed baking sheet with foil.
2. Peel 4 large carrots and slice into thin rounds. Pro tip: if you cut on a diagonal, you'll get bigger chips!
3. Place in a large bowl, drizzle with 1 tablespoon extra-virgin olive oil, sprinkle lightly with salt, and toss to coat.
4. Spread in a single layer on the baking sheets without crowding, and bake until crispy and golden (about 60 minutes).
5. Now sprinkle with onion powder and dried dill.
6. Let rest for a few minutes to cool, and then serve warm or cool completely. Transfer to an airtight container and store for up to 2 days as well!

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-Gina