Baked Root Veggie Crisps

Baked Root Veggie Crisps are a delightful and healthier alternative to traditional potato chips, offering a medley of flavors and textures that are as varied as the root vegetables you choose to use. These crisps are thin and incredibly crunchy, having been sliced thinly and baked to a perfect golden crispness. The choice of root vegetables can include sweet potatoes, beets, parsnips, carrots, or turnips, each bringing its own unique flavor and color to the mix. Sweet potatoes add a subtle sweetness and a vibrant orange hue, while beets offer an earthy taste and a deep, rich red color. Parsnips and carrots contribute a slightly sweet and nutty flavor, and their pale colors provide a visual contrast to the darker beets and sweet potatoes. Turnips, with their slightly peppery taste, add another dimension of flavor.

These crisps are lightly seasoned with salt, which enhances the natural flavors of the vegetables without overpowering them. The use of grape seed oil in the baking process gives these crisps a light, crisp texture without the greasiness often associated with deep-fried snacks. The result is a snack that is not only visually appealing, with its array of colors and shapes, but also tantalizingly tasty, with a satisfying crunch and a complex blend of sweet, earthy, and savory flavors. Baked Root Veggie Crisps are perfect for snacking on their own or as a colorful, crunchy addition to a meal.


Baked Root Veggie Crisps

Baked Root Veggie Crisps


  • Root vegetable(s) of your choice
  • Salt
  • Vegetable oil (I used grape seed oil)


    1. Preheat your oven to 400 degrees Fahrenheit and gather up your veggies
    2. Wash, and if necessary, peel the vegetables. Slice them into thin pieces, about 1/16″ thick, preferably with a mandolin.
    3. Lightly spray or brush each side of the vegetables with oil. The key is to apply a very small amount of oil to the vegetables, especially if you are using turnips. Use just enough to cover them and keep them from burning. Otherwise the oil will seep through so much that the vegetables never really “crisp.”
    4. Bake for 10-15 minutes, turning once at the halfway point. Keep a close eye on the crisps, I found that some require a longer baking time than others.
    5. Remove from the oven and sprinkle with salt.
    6. Allow the crisps to cool to room temperature. They’ll become more crispy as they cool.

Raw Ingredients:

Sliced Veggies:

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