Try a combination of these vegetables instead of baking just one. Check the doneness frequently and remove each type of chip when done to avoid burning any.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Lightly coat two large baking sheets with cooking spray.

  • Use a mandoline to slice vegetables 1/16-inch thick. If using beets, sandwich slices between layers of paper towels and press firmly to remove excess liquid. Arrange vegetable slices in a single layer on the prepared baking sheets. Coat top of all of the vegetable slices with cooking spray; sprinkle with salt and pepper.

  • Bake for 10 minutes. Remove baking sheets from oven and let stand for 5 minutes. Return baking sheets to oven. Bake for 4 to 8 minutes more, removing baking sheets to check for doneness every minute after 4 minutes. Chips are done when the center of each chip no longer looks wet. Transfer chips to paper towels. Let cool for 5 minutes to crisp the chips.


For a change, try a combination of these vegetables. To avoid burning, check the doneness frequently and remove each type of chip when done.

To Store:

Store cooled chips in an airtight container for up to 24 hours. If necessary, re-crisp the chips by baking them in a 325°F oven for 3 to 4 minutes.

Nutrition Facts

56 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 181 mg sodium. 221 mg potassium; 13 g carbohydrates; 2 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 8300 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 6 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

Reviews (1)

9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
Looks good and tastes great, I also used a rutabaga because I could. I cut up on a mandolin to get very thin slices.