You know those snack cravings that hit hard in the middle of the afternoon? For years, I’d mindlessly reach for potato chips until I discovered the magic of homemade veggie chips (beet and sweet potato, specifically). My obsession started when my neighbor brought over a batch—I couldn’t believe something so crispy and flavorful could actually be good for you!
Now, my kitchen turns into a veggie chip factory every Sunday afternoon. The beet chips stain my fingers pink (totally worth it) and the sweet potato ones caramelize into these irresistible little crisps. My kids actually fight over them—which still shocks me! What I love most is how simple they are—just slice, toss, and bake. No fancy ingredients or complicated steps, just pure snack perfection.
Honestly? Store-bought veggie chips don’t even come close. Once you try making your own, you’ll never go back to the bagged stuff. Let me show you how easy it is to turn ordinary root vegetables into your new favorite snack.
Why You’ll Love These Veggie Chips (Beet, Sweet Potato)
Trust me, once you make these veggie chips at home, you’ll wonder why you ever settled for the store-bought stuff. They’re crispy, packed with flavor, and secretly good for you—what’s not to love? Here’s why these will become your new snack obsession:
Perfect for Snacking
These chips are my go-to when that mid-afternoon slump hits. They’re light enough to satisfy a crunch craving but filling enough to keep you going. Plus, unlike greasy potato chips, you won’t feel guilty reaching for seconds (or thirds). The natural sweetness of the beet and sweet potato makes them addictive—even my picky niece devours them!
Customizable Flavors
The best part? You can switch up the flavors however you like. Feeling spicy? Add a pinch of cayenne. Want something smoky? A dash of paprika does the trick. Sometimes I sprinkle a little rosemary or garlic powder for a fancier twist. It’s like having your own snack lab—endless combinations to try!
Ingredients for Veggie Chips (Beet, Sweet Potato)
Here’s the beautiful thing—you only need five simple ingredients to make magic happen. I love recipes like this where the ingredients do all the talking. The beets and sweet potatoes are the stars, of course, but don’t underestimate how much that splash of olive oil and pinch of salt transforms them!
- 1 large beet (look for one that feels heavy for its size—those are the juiciest)
- 1 large sweet potato (try to pick similarly sized to the beet so they bake evenly)
- 2 tbsp olive oil (the good stuff—this carries all the flavor)
- 1/2 tsp salt (I use kosher, but any will work)
- 1/4 tsp black pepper (freshly cracked if you’ve got it)
See? Nothing fancy. Just real food that turns into something extraordinary with a little heat and patience. The first time I made these, I couldn’t believe something so simple could taste so good!
Equipment You’ll Need
You won’t need fancy gadgets for these veggie chips—just a few basics from your kitchen. My absolute must-have? A mandoline slicer (watch those fingers!). A sturdy baking sheet and parchment paper help prevent sticking. That’s it! Oh, and a little patience while they crisp up.
How to Make Veggie Chips (Beet, Sweet Potato)
Okay, let’s turn these root veggies into crispy perfection! The process couldn’t be simpler, but I’ve learned a few tricks over the years to guarantee success every time. Just follow these steps, and you’ll be munching on homemade veggie chips before you know it!
Slicing the Vegetables
First, preheat your oven to 375°F (190°C) – this gives it time to get evenly hot while you prep. Now for the fun part: slicing! Grab that mandoline (or your sharpest knife if you’re careful) and slice the beet and sweet potato into thin, even rounds – about 1/8 inch thick is perfect. Uniformity is key here – uneven slices mean some chips will burn while others stay soggy. Pro tip: wear gloves for the beet unless you want pink fingertips for days!
Baking to Crispy Perfection
Toss those beautiful slices with olive oil, salt, and pepper until they’re lightly coated – don’t drown them! Arrange them in a single layer on parchment-lined baking sheets (crowding leads to steaming, not crisping). Bake for 15-20 minutes, flipping halfway through. Watch closely near the end – they go from golden to burnt fast! The edges will curl slightly when done, and they’ll crisp up more as they cool. Let them rest for 5 minutes – I know it’s tough to wait, but trust me, they’re worth it!
The sweet potato chips will turn golden with caramelized edges, while the beet chips become almost jewel-like – dark red and translucent. When you hear that satisfying “snap” when breaking one, you’ll know you nailed it. Warning: these disappear FAST once they hit the bowl!
Tips for the Best Veggie Chips (Beet, Sweet Potato)
After burning more batches than I’d like to admit, I’ve learned a few secrets for perfect veggie chips every time. First – slice them paper-thin (seriously, the thinner the better). Second, rotate your baking sheets halfway through – oven hotspots are real! And the golden rule? Don’t walk away during the last 5 minutes – that’s when the magic (or disaster) happens. A little patience gives you chips that shatter gloriously instead of chewing like leather!
Variations to Try
The basic recipe is fantastic, but why stop there? Once you’ve mastered the original, try getting creative with flavors! My current obsession is tossing the sweet potato slices with smoked paprika before baking—that smoky-sweet combo is unreal. Garlic lovers, you’ll adore a light dusting of garlic powder on the beet chips. Feeling adventurous? A sprinkle of cinnamon on either chip makes a surprisingly delicious sweet version that kids go crazy for!
The fun part is mixing and matching—sometimes I’ll do three different spice blends on one baking sheet. Just remember: a little seasoning goes a long way since the chips shrink while baking. Whatever you try, make sure to write down your favorite combos (I’ve forgotten too many brilliant ideas by not documenting them!).
Storing and Reheating Veggie Chips (Beet, Sweet Potato)
If by some miracle you have leftovers (it’s rare in my house!), here’s how to keep them crispy. Toss them in an airtight container with a paper towel to absorb any moisture—they’ll stay crunchy for about 3 days. No fridge needed! For reheating, just pop them back in a 300°F oven for 5 minutes to revive that perfect snap. But let’s be real—they’re always best fresh from the oven while you stand over the baking sheet like a chip monster (we’ve all been there).
Nutritional Information
One serving of these veggie chips packs about 120 calories, with 3g of fiber to keep you satisfied. Exact values vary slightly depending on your vegetable sizes and oil amount—but isn’t it nice knowing exactly what’s in your snack?
Frequently Asked Questions
Can I use other vegetables besides beet and sweet potato?
Absolutely! I’ve had great success with zucchini, parsnips, and even kale. Just adjust baking times since thinner veggies cook faster. Root vegetables work best though—they hold their shape and get that perfect crisp.
Why won’t my chips get crispy?
Usually this means they’re either sliced too thick (aim for paper-thin) or crowded on the pan. They need space to breathe! Also, make sure your oven is fully preheated—I like to wait an extra 5 minutes just to be sure.
Can I make these in an air fryer?
You bet! Reduce the temperature to 350°F and check every 5 minutes. They cook faster in the air fryer—usually done in 8-12 minutes depending on thickness. Just don’t overload the basket!
How do I prevent the beet chips from bleeding color?
Ah, the pink finger dilemma! I keep a separate bowl for beet slices and toss them last. Some color transfer is inevitable, but it doesn’t affect the taste. Consider it your badge of homemade honor!
Share Your Veggie Chips (Beet, Sweet Potato) Experience
I’d love to hear how your veggie chips turn out! Did you try any fun spice combinations? Did your kids go crazy for them like mine do? Drop a comment below—I read every one. Happy snacking, friends!
Print
55 Crispy Veggie Chips Recipe That Will Crunch Your Cravings
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy homemade veggie chips made from beet and sweet potato. A healthy snack alternative.
Ingredients
- 1 large beet
- 1 large sweet potato
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the beet and sweet potato thinly using a mandoline or sharp knife.
- Toss the slices with olive oil, salt, and black pepper.
- Arrange the slices in a single layer on a baking sheet.
- Bake for 15-20 minutes, flipping halfway, until crispy.
- Let cool before serving.
Notes
- Use a mandoline for even slices.
- Store in an airtight container for up to 3 days.
- For extra crispiness, bake longer but watch closely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of batch
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: veggie chips, beet chips, sweet potato chips, healthy snack
