Crispy Vegetable Chips with Dried Fruit Garnish offer a wholesome, naturally colourful snack made from thinly sliced vegetables baked until crisp and paired with subtly sweet dried fruit. Light, nutritious, and visually appealing, they make an excellent snack or appetizer.
Why You’ll Love This Recipe
- A healthy alternative to traditional fried chips
- Customisable with a wide range of vegetables and seasonings
- Naturally gluten-free and suitable for many diets
- Beautiful presentation with the contrast of dried fruit
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
sweet potatoes
beets
zucchini or carrots
olive oil
salt
paprika or garlic powder (optional)
dried apple slices or dried citrus
dried berries (optional)
Directions
- Preheat the oven and line baking sheets with parchment paper.
- Slice vegetables very thinly using a mandoline or sharp knife.
- Toss lightly with olive oil and season with salt and optional spices.
- Arrange slices in a single layer on the baking sheets.
- Bake until crisp, rotating pans halfway through.
- Allow chips to cool completely to finish crisping.
- Serve with dried fruit scattered on top or mixed throughout.
Servings and timing
Serves: 4
Prep time: 15 minutes
Cook time: 45–60 minutes (varies by vegetable thickness)
Total time: 1 hour to 1 hour 15 minutes
Variations
- Use parsnips, turnips, or kale for alternate chip varieties
- Toss with rosemary, thyme, or smoked paprika for added flavour
- Add nuts such as almonds or pecans for a trail mix-style blend
- Serve with a yogurt dip or hummus for a more substantial snack
Storage/Reheating
Store in an airtight container at room temperature for up to 3 days.
If chips soften, re-crisp them in a low oven for a few minutes.
Keep dried fruit stored separately if you want to preserve maximum crispness.
FAQs
Can I use a dehydrator instead of an oven?
Yes, a dehydrator works very well and produces consistently crisp results.
How thin should the vegetable slices be?
Aim for uniform, very thin slices—about 1–2 mm—for even crisping.
Why are my chips not crisp?
They may be sliced too thick, overcrowded, or baked at too low a temperature.
Can I use frozen vegetables?
Frozen vegetables are not recommended, as they contain excess moisture.
Do I need to peel the vegetables?
Peeling is optional; leaving the peel adds texture and nutrients.
Can I air-fry the chips?
Yes, but work in batches and monitor for quicker cooking times.
Should I salt the chips before or after baking?
A light amount before baking is recommended; add more after if needed.
Which vegetables crisp the best?
Sweet potatoes, beets, carrots, and parsnips typically produce excellent chips.
Can I add sugar or cinnamon for a sweeter version?
Yes, especially with sweet potatoes or beets.
Can I store chips in the refrigerator?
Refrigeration is not recommended, as it introduces moisture and softens the chips.
Conclusion
Crispy Vegetable Chips with Dried Fruit Garnish combine texture, colour, and nutrition in a simple, elegant snack. Whether served at gatherings or kept on hand for healthy snacking, this homemade chip blend is both versatile and delightful.
PrintCrispy Vegetable Chips with Dried Fruit Garnish
A colorful assortment of crispy oven-baked vegetable chips paired with a touch of natural sweetness from dried fruit for a balanced, wholesome snack.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 large sweet potato, thinly sliced
- 1 large beet, thinly sliced
- 2 carrots, thinly sliced lengthwise
- 1 zucchini, thinly sliced
- 2 tbsp olive oil
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 1/4 tsp garlic powder (optional)
- 1/2 cup dried cranberries
- 1/2 cup dried apricot strips
Instructions
- Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Toss sliced vegetables in olive oil, salt, pepper, and optional seasonings.
- Arrange slices in a single layer on baking sheets without overlapping.
- Bake for 20–35 minutes, flipping halfway, until crisp and lightly golden. Thinner slices will cook faster.
- Remove chips from the oven and let cool completely to crisp up.
- Transfer to a serving bowl and mix with dried cranberries and dried apricot strips.
- Serve immediately or store in an airtight container.
Notes
- Use a mandoline for evenly thin slices to ensure even crisping.
- Keep an eye on beets and carrots— they can darken quickly.
- For extra crunch, leave chips in the turned-off oven for 10 minutes after baking.
- Mix and match vegetables like parsnips, taro, or kale.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 12g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg