Oil Free Baked Veggie Chips


  • 1 Medium Golden Beetroot
  • 1 Medium Beetroot
  • 1 Medium Zucchini
  • 1 Large Carrot
  • 1 Small Sweet Potato
  • 1 Small Rutabaga or turnip
  • 1/2 tsp sea salt Adjust to taste
  • 1/2 tsp pepper Adjust to taste
  • 1 spritz Oil Optional


  1. Preheat the oven to 400F.
  2. Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.
  3. Spread out on baking pan(s) lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.
  4. Remove from the oven and allow to cool for a few minutes before eating.

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