Baked Veggie CHips
Mill City Cooks

Baked Veggie Chips

Recipe adapted from Every Day Rachel Ray.

You’ve  probably heard of kale chips by now, but what about sun choke, parsnip, celeriac or beet chips? Baking thin slices of vegetables is a great snack and a creative way to eat up all sorts of CSA and farmers market veggies. Plus, homemade veggie chips contain fair less salt and oil and will be very inexpensive!


  • A combination of Seasonal vegetables
    • Winter- beets, butternut squash, carrots, celeriac, kale, parsnips, potatoes, spinach, sun chokes
    • Spring- beets, kale, spinach
    • Summer- beets, carrots, kale, potatoes, spinach, sun chokes, zucchini
    • Fall- apples, beets, butternut squash, carrots, celeriac, kale, parsnips, pears, potatoes, spinach, sun chokes, sweet potatoes, zucchini
  • Fine sea salt
  • Olive oil cooking spray


Using a mandoline or handheld slicer, slice the vegetables 1/16 inch thick (If you are unable to slice them this thin, the vegetables will need to bake longer to dehydrate fully).

Place the vegetable slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees. Line 2 baking sheets with parchment paper.

Working in batches, place vegetable slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes. Transfer to a bowl. Wipe the baking sheets clean. Repeat with more cooking spray and the remaining vegetable slices.

Add garlic, your favorite seasoning mixes and serve with a healthy greek yogurt dip to add your own flair!