Description
These baked rainbow veggie chips are a fun and healthy snack for kids, perfect for picky eaters. They’re easy to make and a great way to sneak in extra vegetables.
Ingredients
Scale
- 1 large sweet potato
- 2 large carrots
- 1 large zucchini
- 1 large beet
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Wash and peel the sweet potato, carrots, and beet. Trim the ends off the zucchini.
- Using a mandoline or a sharp knife, carefully slice all the vegetables into very thin rounds, about 1/16 inch thick.
- In a large bowl, toss the sliced vegetables with olive oil, salt, and pepper until evenly coated.
- Arrange the vegetable slices in a single layer on the prepared baking sheets, making sure they don’t overlap.
- Bake for 20-30 minutes, flipping the chips halfway through, until they are crispy. Baking time will vary depending on the thickness of your slices and your oven. Keep a close eye on them to prevent burning.
- Let the chips cool completely on the baking sheets before serving. They will crisp up more as they cool.
Notes
- For extra flavor, you can add other seasonings like garlic powder, onion powder, or paprika.
- These chips are best enjoyed the same day they are made, but you can store leftovers in an airtight container at room temperature for a day or two. They may lose some of their crispness.
- Supervise children when using a mandoline or sharp knife.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg