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+ servings

Root Veggie Chips

Serve up a taste of fall with these colorful, nutritious baked chips made from a rainbow of root veggies.
Course Snack
Cuisine American
Keyword Root Veggie Chips
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 63kcal


  • 1 medium sweet potato
  • 1 medium beet
  • 1 medium Rutabagas, raw
  • 1 medium turnips
  • 1 medium parsnips
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt


  • Wash, peel and thinly slice vegetables (to 1/8 inch or thinner).
  • Place all veggie slices in a bowl and drizzle with olive oil.
  • Arrange slices on a cookie sheet and sprinkle with salt.
  • Bake at 400 degrees for about 30 minutes, or until your veggies are crispy, but not burned!


Calories: 63kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Sodium: 108mg | Fiber: 3g | Sugar: 5g