Baked Vegie Chips

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


  • 1 medium sweet potato
  • 2 medium carrot
  • 2 parsnips
  • 1 medium beetroot
  • 2 pinch salt
  • 2 sprays olive or canola oil spray


  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 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.

Nutrition information

per serving per 100g
Energy 632 kJ 329.5 kJ
Protein 3.5 g 1.8 g
Fat, total 2.7 g 1.4 g
— saturated 0.4 g 0.2 g
Carbohydrate 24.9 g 13 g
— sugars 13.6 g 7.1 g
Fibre 7.1 g 3.7 g
Sodium 137.3 mg 71.5 mg

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