The Trick to the Crunchiest Veggie Chips Happens Pre-Oven

Veggie chips: the snack that says “I’m being good” while still delivering the salty crunch you secretly crave. But making them at home? That’s where things get tricky. One minute they’re looking promising, the next they’re a pile of limp, unevenly cooked slices that taste more like regret than reward.

Here’s the deal: if you want veggie chips that actually crunch like the store-bought kind (without the mystery ingredients), the real magic happens before they ever hit the oven rack. Think slicing, drying, and seasoning like a snack scientist.

Let’s get into it.

Step one: Think dry, not just sliced.

Before you throw anything into a hot oven, you've gotta prep those veggies like a pro. That means choosing vegetables that don’t hold too much water (no offense, cucumbers). Go for low-moisture champs like sweet potatoes, beets, zucchini, carrots, jicama, or kale.

Then: slice them thin. Like paper-thin. We’re talking mandolin-level commitment here (or a seriously sharp knife and steady hand). And don’t skip this: pat those slices dry with a paper towel. Damp veggies = sad chips.

Step two: Oil lightly, season wildly.

You don’t need to drench your chips—just a kiss of olive oil or a quick oil spray will do. Going oil-free? That’s cool too, but don’t skip the seasonings. Salt, garlic powder, smoked paprika, nutritional yeast—go nuts. Veggie chips are your blank canvas.

Step three: Bake it your way.

Here’s where things get... opinionated.

• Low + slow: Bake at 200°F for 45 minutes or more, checking for doneness. This is the patient method, but it yields chips that are crispy through and through.

• Hot + fast: Bake at 400°F for about 10 minutes, flip, then keep an eye out for the sweet spot

  between “perfectly golden” and “oops, charcoal.”

Try both and see which method your snack-loving soul prefers. (Pro tip: sweet potato rounds shine with the hot-and-fast method, while leafy kale loves a low-temp bake or an air fryer moment.)