Gluten-Free Veggie Chips

Gluten-Free Veggie Chips

Julia

These crispy, colorful gluten-free veggie chips are the perfect answer to your snacking needs, whether you're rushing out the door or need a wholesome midday pick-me-up. Made from a vibrant selection of fresh vegetables including sweet potatoes, beets, and zucchini, these chips are baked to crispy perfection with just a touch of olive oil and sea salt. Unlike store-bought chips laden with preservatives and artificial ingredients, these homemade veggie chips let the natural flavors of the vegetables shine through.

The beauty of these chips lies in their versatility and simplicity. Each vegetable brings its own unique flavor profile and nutritional benefits—sweet potatoes offer a subtle sweetness and beta-carotene, beets provide an earthy richness and antioxidants, while zucchini adds a mild, satisfying crunch. The thin slicing and low-temperature baking method ensures even crisping without burning, resulting in chips that rival any packaged snack.

Perfect for meal prep, these veggie chips can be made in large batches and stored in airtight containers for up to a week, making them ideal for busy lifestyles. Pack them in lunch boxes, keep them in your desk drawer, or serve them at parties as a colorful, nutritious alternative to traditional potato chips. They're naturally gluten-free, vegan, and can be customized with your favorite seasonings—try adding garlic powder, paprika, or herbs for endless flavor variations.

Whether you're following a gluten-free diet by necessity or choice, these veggie chips prove that healthy snacking doesn't mean sacrificing flavor or satisfaction. They're crunchy, flavorful, and so much better than anything you'll find in a bag at the store.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

2 hours 15 minutes
None servings
85 calories
Fat 5.50g
Carbs 9.00g
Protein 1.50g

Ingredients

1 largesweet potato, thinly sliced into 1/16-inch rounds
1 largebeet, peeled and thinly sliced into 1/16-inch rounds
2 mediumzucchini, thinly sliced into 1/16-inch rounds
3 tbspextra virgin olive oil
1 tspsea salt
1/2 tspblack pepper, freshly ground (optional)
1/2 tspgarlic powder (optional)
1/2 tsppaprika (optional)

Equipment

Cutting board
Parchment paper
Oven
paper towels
large mixing bowl
sharp knife
baking sheets
airtight container
mandoline slicer
wire cooling rack

Clean Eating

Perfectly aligned with clean eating principles, these chips use whole, minimally processed vegetables, extra virgin olive oil, and simple seasonings. There are no artificial ingredients, preservatives, or refined components.

Flexitarian Diet

An excellent flexitarian option that focuses on plant-based ingredients while remaining flexible. These vegetable chips can easily fit into a diet that prioritizes plant foods with the option to occasionally include animal products.

Gluten-Free Diet

These veggie chips are 100% gluten-free, using whole vegetables like sweet potatoes, beets, and zucchini instead of wheat-based ingredients. The recipe naturally avoids all gluten-containing grains and provides a safe, delicious snack option for those with gluten sensitivities or celiac disease.

Plant-Based Diet

A perfect plant-based recipe that uses only vegetables, olive oil, and seasonings. The chips are entirely made from whole plant ingredients like sweet potatoes, beets, and zucchini, making them an ideal snack for those following a plant-based eating approach.

Vegan Diet

Completely vegan-friendly, these chips contain zero animal products, using only vegetables, olive oil, and plant-based seasonings. They offer a nutritious, cruelty-free alternative to traditional chips.

Instructions

1

Preheat your oven to 225°F (107°C). Line two large baking sheets with parchment paper.

5 min
2

Wash and scrub all vegetables thoroughly under cold running water. Pat them completely dry with paper towels or a clean kitchen towel.

3 min
3

Using a mandoline slicer or a very sharp knife, slice the sweet potato into 1/16-inch thick rounds. Aim for uniform thickness to ensure even cooking.

3 min
4

Peel the beet, then slice it into 1/16-inch thick rounds using the mandoline or knife. Keep beet slices separate from other vegetables to prevent color bleeding.

3 min
5

Slice the zucchini into 1/16-inch thick rounds. If the zucchini is very watery, pat the slices with paper towels to remove excess moisture.

2 min
6

Place all vegetable slices in a large mixing bowl. Drizzle with olive oil and sprinkle with sea salt and any optional seasonings you're using.

1 min
7

Gently toss the vegetable slices with your hands, ensuring each slice is lightly coated with oil and seasonings. Be careful not to break the delicate slices.

2 min
8

Arrange the vegetable slices in a single layer on the prepared baking sheets, making sure they don't overlap. You may need to work in batches depending on your oven size.

3 min
9

Place the baking sheets in the preheated oven. Bake for 45-60 minutes, checking every 15 minutes and rotating the pans for even cooking.

1h
10

Watch the chips carefully during the last 15 minutes of baking. Remove individual chips as they become crispy and golden, as different vegetables and thicknesses will cook at different rates. Sweet potatoes and beets typically take the full 60 minutes, while zucchini may be done sooner.

15 min
11

Remove the chips from the oven and transfer them to a wire cooling rack. They will continue to crisp up as they cool. Let them cool completely for about 10 minutes.

10 min
12

If working in batches, repeat the baking process with remaining vegetable slices.

1h
13

Once completely cooled, store the veggie chips in an airtight container with a paper towel at the bottom to absorb any moisture. They'll stay crispy for up to one week.

2 min

Frequently Asked Questions