Healthy Baked Veggie Chips

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If you love potato chips but hate their high fat and salt content, here’s a way to enjoy a crispy snack that’s just as tasty and satisfying…make your own chips by baking them in the oven! You can use a number of different vegetables and they’re super easy to whip up.

Brush Pita Wedges With Olive Oil

Brush Pita Wedges With Olive Oil, Season As You Like & Bake Till Crisp

Here are a dozen recipes that I’ve handpicked from around the net (using vegetables such as zucchini, beets, sweet potatoes and more), but I’m also adding a quick pita chip treat you might like to try.

Easy Pita Chips:

These are great on their own (with seasonings and dip of course!) but you can also bake them with a bit of cheese if you like.

  • Cut each pita into quarters then each quarter into half (eight wedges).
  • Brush both sides of wedges with olive oil (or cooking spray) and season as you like (Ideas: Kosher salt, pepper, garlic, assorted herbs, etc.).
  • Bake in a preheated oven (400°F) for 8 to 10 minutes until golden (watch that they don’t burn).
  • For an extra treat, top each pita wedge with grated cheese before baking.
  • Tip: Want a thinner, crunchier chip? Separate the top and bottom pieces of each wedge then continue as directed above, reduce cooking time in half or as needed until golden.


  1. Eggplant: Slices are brushed with a paprika and garlic infused olive oil then baked until they are slightly crisp. Includes a dipping recipe for Cashew and Cilantro Pesto. From What’s Gaby Cooking.
  2. Zucchini with Basil Dipping Sauce: Slices are dredged in milk and coated with seasoned Parmesan and bread crumbs then oven fried. Sauce ingredients include sour cream, mayonnaise, fresh basil, scallion, garlic, Worcestershire sauce, Kosher salt and ground black pepper. From Cinnamon Girl Recipes.
  3. Dehydrator Zucchini: Thin slices are cut then arranged on dehydrator trays to dry (can also dry in the oven for several hours on low heat setting). From The Nourishing Gourmet.
  4. Beets: A healthy snack made with thinly sliced beets and salt (optional). Baked in the oven until crisp. Cool then serve. From Fix Me A Snack.
  5. Tara Root: Sliced into very thin rounds then placed on baking sheets with a thin layer of olive oil. Seasoned with Kosher salt and Freshly ground black pepper then baked until golden brown. From Chow.
  6. Spinach: Leaves are tossed in olive oil, garlic salt and chili flakes then baked in the oven at a low heat setting. From The Indolent Cook.
  7. Kale: Best when straight out of the oven but they can be stored in a paper bag. Leaves are rinsed, patted dry then sprayed with olive oil or cooking spray. Season with spices and bake until crisp. From Family Fresh Cooking.
  8. Butternut Squash: After slicing with a mandolin, the chips are blanched in boiling water for a couple minutes, cooled in ice water, patted dry then tossed with spray olive oil and seasonings. From Spicy Salty Sweet.
  9. Sweet Potato: A low-calorie Weight Watchers recipe using thinly sliced sweet potatoes (peeled), non-fat olive oil cooking spray and Kosher salt. From LaaLoosh.
  10. Sweet & Spicy Sweet Potatoes: Sliced sweet potatoes are tossed with sea salt, smoked paprika, balsamic vinegar, honey (agave) and brown sugar (cane sugar) and then baked in the oven at 250°F. From Sreelu’s Tasty Travels.
  11. Potato: 1/4″ thick slices of russet potatoes are tossed with olive oil, coarse salt, cayenne pepper and freshly ground pepper then arranged on a baking sheet (coated with cooking spray) and cooked in the oven until crisp. From Martha Stewart.
  12. Mixed Veggies: Colorful, roasted root vegetables are sliced thinly (such as fresh beets, potato, sweet potato, parsnips) then drizzled with canola oil and tossed with grated Parmesan and seasonings (salt, garlic powder, dried oregano, pepper). From Taste of Home.

Now what to serve with these tasty treats! Here are several dip recipes to check out.

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What Readers Are Saying:
One Comment to “Healthy Baked Veggie Chips”
  1. ellen says:

    What a great way to get your veggies .

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