10 Veggie Chip Recipes

Potatoes may be the most popular vegetable when it comes to making chips but many other vegetables can be made into chips too. From beet chips to okra chips to eggplant chips, there’s no reason why potatoes should be your first choice when it comes to making this delicious snack. Enjoy!

1. Sriracha Sweet Potato Chips

Source: Sriracha Sweet Potato Chips

Crispy, zesty, and just the right amount of spicy – these Sriracha Sweet Potato Chips by Annessia Maillet & Beth DeCarlo are delicious! In this recipe, sweet potato is sliced into thin rounds, doused in coconut oil, drizzled in Sriracha, and then finally baked until crispy. Make a big batch, these are gonna go fast.

2. Oven-Baked Sweet Potato Chips With Kale Pesto

Source: Oven-Baked Sweet Potato Chips With Kale Pesto

These Oven-Baked Sweet Potato Chips With Kale Pesto by Julie Van den Kerchove are a very nice bite for the holidays. You can already make the pesto in advance and cut the chips into slices. So you have all the time in the evening to enjoy the cozy atmosphere while the chips are golden brown in the oven. If you bake them long enough, they will become deliciously crispy!

3. Adzuki Bean and Kale Hummus With Sweet Potato Chips

Source: Adzuki Bean and Kale Hummus With Sweet Potato Chips

Chips and dip get a healthy, and even more delicious twist with this Adzuki Bean and Kale Hummus With Sweet Potato Chips by Sylwia Radzaj. Rich sweet potato pairs perfectly with this adzuki bean hummus to keep you full. Tahini, salt, pepper, and garlic give the dip a flavorful kick, while added kale leaves give you a healthful dose of green veggies.

4. Homemade Baked Potato Chips

Source: Homemade Baked Potato Chips

These Homemade Baked Potato Chips by Rhea Parsons are much healthier than the ones you would find at the store. First of all, they are baked. Second of all, you get to decide how many to make so you can’t have endless amounts. You also get to choose your own seasonings: onion and garlic, salt and vinegar, or just plain salt.

5. Raw Okra Chips

Source: Raw Okra Chips

These Raw Okra Chips by Mariko Sakata are un-fried, raw, and good for you! Salty and crunchy just like potato chips but with a hint of okra flavor. Okra is packed with vitamins and minerals, high in dietary fiber, and low in calories!

6. Crispy Baked Zucchini Chips

Source: Crispy Baked Zucchini Chips

Who can resist the satisfying crunch of a chip? Swap out your processed potato chips for these Crispy Baked Zucchini Chips by Melanie Sorrentino. They are equally satisfying; the flavor is very similar to that of sweet potato chips! Plus, they are baked and not fried and use minimal amounts of oil, making them far healthier than the real deal.

7. Mini Baked Potato Chip Tacos

Source: Mini Baked Potato Chip Tacos

These Mini Baked Potato Chip Tacos by Larice Feuerstein will be the star of any event you bring them to. The perfectly seasoned homemade potato chips make the perfect taco shell for whatever yummy fillings you decide to put in them. You can fill them yourself or let your guests get creative and make their own.

8. Oregano Olive Oil Beet Chips

Source: Oregano Olive Oil Beet Chips

Getting sick of plain old bagged potato chips? Try making these crispy, oven-baked Oregano Olive Oil Beet Chips by Robin. They’re made with just three ingredients and are so versatile – you can season the chips any way you like!

9. Spicy Balsamic Baked Eggplant Chips

Source: Spicy Balsamic Baked Eggplant Chips

Looking for a healthier way to snack? These Spicy Balsamic Baked Eggplant Chips by Lenia & Dimitra will satisfy your craving for crunchy snacks without all the oil because they’re baked and not fried!

10. Cheezy Kale Chips

Source: Cheezy Kale Chips

If you haven’t been living under a rock, you’ve likely heard about kale being a health food. The leafy green is abundant in V vitamins, amino acids, and fiber. There are some really tasty ways to get it into your diet (and perhaps even slip it into your kids’ meals). Today, you’re going to learn how to make these Cheezy Kale Chips by Amanda Froelich.

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