You really can’t beat homemade vegetable crisps! We use an array of veggies and spices to make the perfect DIY snack.
Notes:
These will last well for about 3 days if you store them in an air-tight container. If the crisps lose their crispiness, you can reheat them in a hot oven for 10 minutes to dry them out a little.
The trick to homemade vegetable crisps is using a mandolin to slice the vegetables as thinly as possible. The thinner the slices, the crispier your crisps will be! If you don’t have a mandolin, we recommend using a sharp knife and taking your time to slice the veggies as thin as possible.
The vegetables will cook at different speeds, so keep an eye on the crisps while they’re in the oven and remove any that look like they might be about to burn.
Homemade Vegetable Crisps
Serves:2 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
1/2 sweet potato
1 carrot
1 parsnip
1/2 beetroot
4 tbsp olive oil
1 tsp nutritional yeast
1 tsp garlic powder
1/2 tsp salt
1/2 tsp cayenne pepper
1 tsp paprika
Instructions
First thinly slice the vegetables approximately 2mm thick. We recommend using a mandolin with a safety handle or taking your time with a sharp knife.
Preheat the oven to 140°C fan / 325°F and line a large baking tray with baking paper.
Place the vegetable slices in a mixing bowl and drizzle over the olive oil, then add all the remaining seasoning and spices.
Give everything a good mix, making sure all the vegetable slices are separated and coated with the seasoning. Transfer to the baking tray, making sure the slices don't overlap (note: you might need to use two or three trays, depending on their size).
Place in the oven for approximately 40–50 minutes, checking after 25 minutes and removing any crisps that are already cooked. The beetroot will be the last vegetable ready (it tends to take 20 minutes longer than the other vegetables).
Yep, any root vegetables will work. Just keep an eye on the vegetables when they are cooking because they will cook at different times! Thanks, Roxy (So Vegan).
These look amazing. I will definitely try it. I bought a 5oz.bag of something like that with red white and blue potatoes for, what, like $5.00. I can make my own with vegetables I can find at my farmers market
Dangerous brand! Buy one that comes with a guard (First time I used a mandolin, I didn’t use the supplied guard and I sliced off the tips of 3 fingers – ouch!)
It’s deactivated yeast that comes in the form of yellow flakes. It’s great for adding a cheesy flavour to dishes- sometimes I just sprinkle a little on my meal. Some brands are fortified with B12 so I always go for those.
I use Nutritional Yeast on my popcorn. I have been doing that for 40 years and it is wonder full awesome flavor and you can get rid of the salt. Cheers Eddie
Nutritional yeast is a complete protein, meaning that among the 18 amino acids it contains, nine are essential ones that your body cannot produce. Nutritional yeast also provides the compounds beta-1,3 glucan, trehalose, mannan and glutathione, which are associated with enhanced immunity, reduced cholesterol levels and cancer prevention. You get a significant dose of the minerals iron, selenium and zinc when you consume nutritional yeast as well and one serving of nutritional yeast provides about four grams of fiber.
Nutritional yeast is a source of B vitamins, including thiamine, folate, B-6 and niacin. Just a half tablespoon of some brands will provide you with a day’s worth of B vitamins, while other brands offer between 30 and 100 percent of B vitamins. These vitamins help you extract the energy from food and produce red blood cells. Many types of nutritional yeast are also fortified with vitamin B-12, which is usually found exclusively in animal products.
“Nutritional yeast is a plant-based source of protein, making it a staple in many vegan kitchens,” “The protein and fiber content promote satiety at meals and the B vitamins help in energy production.
Sounds like they may have needed a bit longer in the oven. The baking time for each vegetable is quite different. I tend to keep a big eye on them and pull them out as and when they crips up. Roxy (So Vegan)
This looks so good! I will make some tonight… Do not have parsnip but I have everything else. I can always add a regular potato or another carrot. and the nutrional yeast will give a a bit of cheesy taste…
Health Benefits of Nutritional Yeast
Nutritional yeast is a complete protein, meaning that among the 18 amino acids it contains, nine are essential ones that your body cannot produce. Nutritional yeast also provides the compounds beta-1,3 glucan, trehalose, mannan and glutathione, which are associated with enhanced immunity, reduced cholesterol levels and cancer prevention. You get a significant dose of the minerals iron, selenium and zinc when you consume nutritional yeast as well and one serving of nutritional yeast provides about four grams of fiber.
Nutritional yeast is a source of B vitamins, including thiamine, folate, B-6 and niacin. Just a half tablespoon of some brands will provide you with a day’s worth of B vitamins, while other brands offer between 30 and 100 percent of B vitamins. These vitamins help you extract the energy from food and produce red blood cells. Many types of nutritional yeast are also fortified with vitamin B-12, which is usually found exclusively in animal products.
“Nutritional yeast is a plant-based source of protein, making it a staple in many vegan kitchens,” “The protein and fiber content promote satiety at meals and the B vitamins help in energy production.
The “cheesy” flavor of nutritional yeast makes it the perfect addition to pasta dishes. You can also add nutritional yeast raw to smoothies or salads, or sprinkle it over popcorn, stir into soup or toss into pasta. Because of its described flavor, nutritional yeast is often used as a replacement for cheese to create vegan dishes such as nacho dip and mac ‘n’ cheese.
Hi Roxy,
Thanks for sharing! How thin did you slice the veg (in mm)? And do you may know if I can use a gas oven? (my first trial was a fail, I had roasted veg even after 2 hours). Thanks in advance
[…] short while ago I came across this mouthwatering recipe of vegetable crisps with sweet potato, parsnip and beetroot, so when I spotted a basket of […]
Hello from France, this was delicious! I loved the chips! It is a bit of work with a mandoline but no problem with a food machine. Nice and spicy! Thank you !
I SO want to do this… I tried twice : the taste is good, but my chips are not crispy at all. They are mushy, not the chips texture AT ALL…. what am I going wrong???
Hey Michele, what are you using to slice the vegetables? We use a mandolin to slice the vegetables so they are as thinly as possible. This will make them nice and crisp, thanks Roxy (So Vegan)
36 Comments
I am always looking for a healthy snack for my self and my husband… this is great. Absolutely will try it.
dont get parsnip in India . which other vegetables can be used?
You can use any root vegetables.
Yep, any root vegetables will work. Just keep an eye on the vegetables when they are cooking because they will cook at different times! Thanks, Roxy (So Vegan).
These look amazing. I will definitely try it. I bought a 5oz.bag of something like that with red white and blue potatoes for, what, like $5.00. I can make my own with vegetables I can find at my farmers market
What is the nutritional info?
Hey, we haven’t been calculating nutritional info but it is something we are looking to do in the near future. x
Like something like this for between meals
What kind of mandolin is that? Brand?
Hi Debbie! We use a mandolin from OXO. Thanks, Roxy (So Vegan).
Dangerous brand! Buy one that comes with a guard (First time I used a mandolin, I didn’t use the supplied guard and I sliced off the tips of 3 fingers – ouch!)
What is nutritional yeast?
It’s deactivated yeast that comes in the form of yellow flakes. It’s great for adding a cheesy flavour to dishes- sometimes I just sprinkle a little on my meal. Some brands are fortified with B12 so I always go for those.
I use Nutritional Yeast on my popcorn. I have been doing that for 40 years and it is wonder full awesome flavor and you can get rid of the salt. Cheers Eddie
Nutritional yeast is a complete protein, meaning that among the 18 amino acids it contains, nine are essential ones that your body cannot produce. Nutritional yeast also provides the compounds beta-1,3 glucan, trehalose, mannan and glutathione, which are associated with enhanced immunity, reduced cholesterol levels and cancer prevention. You get a significant dose of the minerals iron, selenium and zinc when you consume nutritional yeast as well and one serving of nutritional yeast provides about four grams of fiber.
Nutritional yeast is a source of B vitamins, including thiamine, folate, B-6 and niacin. Just a half tablespoon of some brands will provide you with a day’s worth of B vitamins, while other brands offer between 30 and 100 percent of B vitamins. These vitamins help you extract the energy from food and produce red blood cells. Many types of nutritional yeast are also fortified with vitamin B-12, which is usually found exclusively in animal products.
“Nutritional yeast is a plant-based source of protein, making it a staple in many vegan kitchens,” “The protein and fiber content promote satiety at meals and the B vitamins help in energy production.
(Information taken from : http://www.livestrong.com/article/263528-what-are-the-benefits-of-nutritional-yeast-flakes/ )
Could I leave out the nutritional yeast? I just don’t have it on hand. What’s the impact of omitting?
i made them with only salt, pepper, paprika…..why the yeast?
Hi Amy and Elisabetta, the nutritional yeast adds a tangy / cheesy flavour but you can leave it out if you’d rather. Take care, Roxy (So Vegan)
Hi! I tried these crispies, but they ended up oily and soggy, not crisp at all. I was particular with the instructions…what might have gone wrong?
Sounds like they may have needed a bit longer in the oven. The baking time for each vegetable is quite different. I tend to keep a big eye on them and pull them out as and when they crips up. Roxy (So Vegan)
Are the beets cooked? Thanks!
We use raw beets. Thanks, Roxy (So Vegan)
This looks so good! I will make some tonight… Do not have parsnip but I have everything else. I can always add a regular potato or another carrot. and the nutrional yeast will give a a bit of cheesy taste…
Health Benefits of Nutritional Yeast
Nutritional yeast is a complete protein, meaning that among the 18 amino acids it contains, nine are essential ones that your body cannot produce. Nutritional yeast also provides the compounds beta-1,3 glucan, trehalose, mannan and glutathione, which are associated with enhanced immunity, reduced cholesterol levels and cancer prevention. You get a significant dose of the minerals iron, selenium and zinc when you consume nutritional yeast as well and one serving of nutritional yeast provides about four grams of fiber.
Nutritional yeast is a source of B vitamins, including thiamine, folate, B-6 and niacin. Just a half tablespoon of some brands will provide you with a day’s worth of B vitamins, while other brands offer between 30 and 100 percent of B vitamins. These vitamins help you extract the energy from food and produce red blood cells. Many types of nutritional yeast are also fortified with vitamin B-12, which is usually found exclusively in animal products.
“Nutritional yeast is a plant-based source of protein, making it a staple in many vegan kitchens,” “The protein and fiber content promote satiety at meals and the B vitamins help in energy production.
The “cheesy” flavor of nutritional yeast makes it the perfect addition to pasta dishes. You can also add nutritional yeast raw to smoothies or salads, or sprinkle it over popcorn, stir into soup or toss into pasta. Because of its described flavor, nutritional yeast is often used as a replacement for cheese to create vegan dishes such as nacho dip and mac ‘n’ cheese.
(Information taken from : http://www.livestrong.com/article/263528-what-are-the-benefits-of-nutritional-yeast-flakes/ )
Hi Roxy,
Thanks for sharing! How thin did you slice the veg (in mm)? And do you may know if I can use a gas oven? (my first trial was a fail, I had roasted veg even after 2 hours). Thanks in advance
[…] short while ago I came across this mouthwatering recipe of vegetable crisps with sweet potato, parsnip and beetroot, so when I spotted a basket of […]
140C=?F Thanks.
140 C = 285 F… so I would think 275 – 300 F — That’s considered “Low and Slow”.
Hello from France, this was delicious! I loved the chips! It is a bit of work with a mandoline but no problem with a food machine. Nice and spicy! Thank you !
Glad you enjoyed them as much as we do 🙂 All the best, Roxy (So Vegan)
PLEASE SOMEBODY HELP ME !
I SO want to do this… I tried twice : the taste is good, but my chips are not crispy at all. They are mushy, not the chips texture AT ALL…. what am I going wrong???
Thank you to anyone who dill answer me!
Hey Michele, what are you using to slice the vegetables? We use a mandolin to slice the vegetables so they are as thinly as possible. This will make them nice and crisp, thanks Roxy (So Vegan)
I am doing NO oil, help 🙂 thanks.
Hey Eva, it should workout fine with no oil. Cheers, Roxy
[…] with you. Try this recipe for Oil-Free Baked Veggie Chips by The Big Man’s World, or maybe this recipe for Vegetable Crisps by So […]
Can these be cooked in an air fryer?
Aldi sell them gorgeous p