We’re not going to lie and tell you baked sweet potato chips taste just like regular chips, because, fried, but if you’re trying to have some #balance in your life, swapping veggie chips for your beloved Lays/Utz/Cape Cods will do you just fine. Sometimes all you need is a vehicle to get that dip to your face, and with these you can justify double the dip (but not double dipping. Gross. Grow up).
Here’s the thing with veggie chips: people really love to overcomplicate them. You can add a bunch of steps to this process if you’re really a glutton for non-gluttony, but don’t. Follow this method with any of your favorite veggies (we like sweet potatoes, beets, and turnips) - the key is just paying attention. Every oven is different so just watch, flip, rotate, repeat, and you’ll get the perfect, crispy dip companion of your dreams.
- Preheat oven to 350 degrees
- Rinse and dry your veggies (no need to peel them)
- Using a sharp knife or a mandolin slice your veg as thin as possible. The thinner the slice the crispier the chip. The key is just making sure everything is even.
- Toss in a large bowl with olive oil, a pinch of salt and a few cracks of fresh black pepper (optional)
- Line a baking sheet with parchment paper and place your soon-to-be chips in a single layer on the pan
- Bake for 18-25 minutes, flipping chips halfway through and rotating the pan in the oven for more even cooking
- Check in and pull any chips that seem done before the others to prevent burning
- Cool on a rack or a paper-lined plate; they will firm up as they cool
- Plate with hummus or your favorite dip and Lemon Candied Pepitas
**Bake different types of vegetables separately for more even results