Homemade vegetable crisps
These oven-baked vegetable crisps are a healthy, crunchy snack alternative, made with thinly sliced vegetables and seasoned to perfection.
Updated : 22 July, 2025
Easy
About 20 min.
Ingredients
2
Beetroot
2
Carrot
1
Parsnip
1 tablespoon
Vegetable oil
0.5 teaspoon
Dried oregano
0.25 teaspoon
Garlic powder
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by arranging very thinly sliced vegetables on a tray, using a mandolin or vegetable peeler for uniformity. Pat the slices dry thoroughly with kitchen paper or a clean tea towel. For even crispier results, let them rest between sheets of kitchen paper for 5-10 minutes.
Step 2
Preheat the oven to 190C.
Step 3
Transfer the vegetable slices to a large bowl, drizzle with oil, season with salt and pepper, and toss by hand to coat each piece evenly. Arrange the slices in a single layer on two baking trays, ensuring they’re not overlapping. Bake for 15 minutes, then flip and continue baking for another 8-12 minutes, or until crisp and golden brown.
Step 4
Once baked, sprinkle with your choice of herbs and spices, then allow to cool completely before serving so they crisp up fully.