large sweet potatoes (or any vegetable of your choice - about 1 lb)
2 Tbs
Olive Oil
1/4 tsp
cracks of black pepper

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.


  1. Preheat oven to 350 degrees
  2. Rinse and dry your veggies (no need to peel them)
  3. 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.
  4. Toss in a large bowl with olive oil, a pinch of salt and a few cracks of fresh black pepper (optional)
  5. Line a baking sheet with parchment paper and place your soon-to-be chips in a single layer on the pan
  6. Bake for 18-25 minutes, flipping chips halfway through and rotating the pan in the oven for more even cooking
  7. Check in and pull any chips that seem done before the others to prevent burning
  8. Cool on a rack or a paper-lined plate; they will firm up as they cool
  9. Plate with hummus or your favorite dip and Lemon Candied Pepitas

**Bake different types of vegetables separately for more even results

In this recipe

Lemon Candied Pepitas