Crispy 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
Scale
- 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