Baked Vegie Chips

Baked Vegie Chips
  • Prep: 15
  • Cook: 20 mins
  • Serves: 4


  • 1 sweet potato, peeled
  • 2 carrots, peeled
  • 2 parsnips, peeled
  • 1 large beetroot, peeled
  • Sprigs of fresh rosemary or thyme
  • Olive oil spray
  • Sea salt


  1. Pre-heat oven to 190°C.
  2. Slice all the vegetables into thin rounds with a knife. Alternatively, use a mandolin if you have one.
  3. Spread them out on paper towels and blot dry with more paper towel to ensure they're as dry as possible.
  4. Line a baking tray with foil and lightly spray with olive oil. Spread the vegetables and herbs on the tray and spray them with olive oil and add a dash of salt.
  5. Bake for approximately 20 minutes, checking every 5 minutes to ensure they're not burning. Remove any that are brown and crispy before the others.


  • Beetroot stains, so protect your benchtops and wear gloves when peeling and slicing it.
  • Use vegies that are in season

2 serves of vegies in each serve of this recipe.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.