Baked Veggie Chips Recipe

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Baked Veggie Chips
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  1. Heat oven to 375.
  2. Peel the sweet potato, beet, white potato, and parsnip. Using a chef's knife, slice each into 1/8-inch thick rounds. Place sliced vegetables in a large bowl. Add the oil and toss gently until well coated.
  3. Arrange in a single layer on two large baking sheets.
  4. Combine the Parmesan cheese, salt, garlic powder, oregano, and pepper in a small bowl. Sprinkle evenly over vegetables.
  5. Bake until crisp and light golden brown, about 25 minutes. Serve with dipping sauces as desired.
  6. Tip: It's easier to bake these in two ovens or in two batches. If you bake both sheets at the same time, be sure to rotate the baking sheets halway through for more even cooking. The veggies don't need to be turned during cooking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 228.3 Kcal (956 kJ)
Calories from fat 69.62 Kcal
% Daily Value*
Total Fat 7.74g 12%
Cholesterol 2.2mg 1%
Sodium 669.43mg 28%
Potassium 784.75mg 17%
Total Carbs 36.51g 12%
Sugars 9.89g 40%
Dietary Fiber 7.19g 29%
Protein 5g 10%
Vitamin C 15mg 25%
Vitamin A 0.9mg 28%
Iron 2.3mg 13%
Calcium 83.4mg 8%
Amount Per 100 g
Calories 98.82 Kcal (414 kJ)
Calories from fat 30.14 Kcal
% Daily Value*
Total Fat 3.35g 12%
Cholesterol 0.95mg 1%
Sodium 289.77mg 28%
Potassium 339.69mg 17%
Total Carbs 15.81g 12%
Sugars 4.28g 40%
Dietary Fiber 3.11g 29%
Protein 2.17g 10%
Vitamin C 6.5mg 25%
Vitamin A 0.4mg 28%
Iron 1mg 13%
Calcium 36.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
  • 6

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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