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Baked Veggie Chips Recipe

Baked Veggie Chips Recipe

Colorful, roasted root vegetables are a fun, festive snack or side. These perfectly seasoned chips are so tasty they don't even need dip! —Christine Schenher, San Clemente, California
TOTAL TIME: Prep/Total Time: 30 min. YIELD:7 servings


  • 1/2 pound fresh beets (about 2 medium)
  • 1 medium potato
  • 1 medium sweet potato
  • 1 medium parsnip
  • 2 tablespoons canola oil
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Dash pepper


  • 1. Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat.
  • 2. Arrange in a single layer on racks in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once. Yield: 7 servings.

Nutritional Facts

1/2 cup equals 108 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 220 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.