Homemade light and crispy vegetable chips prepared with a selection of colorful and flavorful vegetables. Perfect for a healthy appetizer or indulgent snack, these artisanal chips delight the palate with their natural flavors and incomparable texture.
⏱️60 min
📊Easy
👥4 servings
🍽️Snack
vegetarianveganbudget-friendlyquick
Ingredients
400 gsweet potatoes
300 gbeets
250 gcarrots
3 cuillères à soupeolive oil
1 cuillère à caféfine salt
0.5 cuillère à cafésweet paprika
0.25 cuillère à caféground black pepper
1 cuillère à soupefresh thyme
Instructions
1PREPARE THE VEGETABLES: Wash the sweet potatoes, beets, and carrots thoroughly under cold water to remove all soil residue. Using a mandoline or very sharp knife, slice the vegetables into very thin slices approximately 1 to 2 millimeters thick. Uniform thickness ensures even cooking and consistently crispy chips.
2DRY THE SLICES: Arrange the slices on paper towels and gently pat them to remove excess moisture. This step is crucial for achieving truly crispy chips rather than soft ones. Wait about 5 minutes for the paper towels to do their work.
3SEASON THE VEGETABLES: Place the dried slices in a large bowl and drizzle the olive oil in a thin stream while gently mixing with your hands. Sprinkle the salt, paprika, pepper, and finely chopped fresh thyme. Mix carefully to ensure each slice is uniformly coated with oil and seasonings.
4ARRANGE ON BAKING SHEETS: Preheat your oven to 180°C (350°F) for 10 minutes. Arrange the seasoned slices in a single layer on baking sheets lined with parchment paper, without overlapping them. Air must circulate freely around each slice for even cooking and optimal crispiness.
5BAKE AND COOK: Place the sheets in the preheated 180°C oven for 30 to 35 minutes. Halfway through cooking (approximately 15-17 minutes), remove the sheets and gently flip each chip with a thin spatula to ensure even browning on both sides. Watch carefully toward the end of cooking, as chips can brown quickly.
6CHECK FOR DONENESS AND COOL: The chips are perfect when golden and crispy to the bite. Test by removing one chip and breaking it between your fingers: it should snap cleanly and have a crispy texture. Remove from the oven and let cool completely on the sheets for 10 minutes. Cooling allows the chips to harden further and achieve optimal crispiness. Store in an airtight jar.