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Roasted Root Vegetable Chips




10 minutes


40 minutes


6 Servings



  1. Preheat oven to 375°F. Line two baking sheets with parchment paper, and set aside.
  2. Wash and scrub the vegetables
  3. Use a mandolin or vegetable knife, slice the vegetables into thin slices.
  4. Place the vegetable slices in a large bowl, add in enough oil to lightly coat all slices, and toss to coat. Make sure all sides of each slice are well-coated.
  5. Place the chips in one layer on the prepared baking sheets. Sprinkle lightly with seasoning of choice.
  6. Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans. Continue rotating the baking sheets for an additional 5-10 minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others, you can take those out early to avoid burning them.


The following items are items that I personally use and recommend to make this recipe.
Order supplements through my Fullscript store
Order supplements through my Fullscript store.

Roasted Root Vegetable Chips

Looking for a salty crispy crunchy snack? If you love potato chips or popcorn this is a fun recipe remix that includes veggies! Or if your vegetables are sitting on the counter or in the fridge and it’s time to use them, it’s time to bake some roasted root vegetable chips.

In this recipe I used potatoes and beets but you can certainly mix it up with zucchini, squash, parsnips and rutabagas. Be mindful of different cooking times for higher water content vegetables.

Example: Squash has higher water content than potatoes. You can salt them to have some of the water release and soak up some of the excessive moisture with a paper towel before putting them on the baking sheet.

I love these roasted root vegetable chips for a mid-day snack. You could use them as tortilla chips and pair them with salsa and guac or replace your crackers and top them with dips! These baked veggie chips can also be a savory side with a meal.


Roasted Root Vegetable Chips Nutrition Information:

Beets: Beets are good sources of vitamins and minerals. There is also research concluding beets improve heart health and enhanced exercise capacity. They also contain inorganic nitrates, which have a number of health benefits.

Sweet Potato: Sweet potatoes are starchy root vegetables that are rich in fiber, vitamins, and minerals. They’re also high in antioxidants that protect your body from free radical damage and chronic disease.

Try my sweet potato nachos next!

Potato: Regular potatoes contain potassium, vitamin C, and are a complex carbohydrate.

Nutrition Bonus: Preparing sweet potatoes with a little fat such as olive or avocado oil, can help boost the absorption of beta-carotene since it’s a fat-soluble nutrient!

Potatoes and beets are also great carbohydrate sources for post exercise to replenish electrolyte and glycogen stores.



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