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Baked vegie chips

3 serves of vegetables in each serve

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 4

3 serves of vegetables per serve

Diet and Allergies:

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1 sweet potato, peeled
2 carrots, peeled
2 parsnips, peeled
1 large beetroot, peeled
Sprigs of fresh rosemary or thyme
Olive oil spray
Sea salt


Pre-heat oven to 190oC.

Slice all the vegetables into thin rounds with a knife. Alternatively, use a mandolin if you have one.

Spread them out on paper towels and blot dry with more paper towel to ensure they’re as dry as possible.

Line a baking tray with foil and lightly spray with olive oil. Spread the vegetables and herbs on the tray and spray them with olive oil and add a dash of salt.

Bake for approximately 20 minutes, checking every 5 minutes to ensure they’re not burning. Remove any that are brown and crispy before the others.


  • Beetroot stains, so protect your benchtops and wear gloves when peeling and slicing it.
  • Use any combination of root vegies that are in season.


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