Turn a handful of everyday vegetables into a light, crispy snack, soup or salad topper with these sea salt and olive oil veggie chips. A colorful mix of crispy, slightly chewy, sweet, savory, and roasted bites that are perfect for snacking, adding to a lunch plate, or serving alongside a sandwich.
Featured Standouts
Carrot
The carrot brings natural sweetness and a bright orange color to the mix. When roasted slowly, its flavor becomes sweeter and more concentrated while the thin edges develop a delicate crispness.
Green Onion
Green onion adds a lighter onion flavor that keeps the veggie chips from tasting too heavy. The green tops become crisp and almost delicate while the white portions develop a deeper roasted flavor.
Yellow Onion
Yellow onion provides sweetness and savory depth. As it roasts, the moisture cooks away and the onion becomes more concentrated, creating thin pieces with browned edges and a naturally sweet flavor.
Cabbage
Cabbage is one of the stars of this recipe because it changes dramatically with roasting. The thinner pieces develop crispy, ruffled edges while the thicker portions remain slightly tender and chewy.
Olive Oil
Olive oil helps the vegetables roast evenly while giving the finished chips a light richness. It also helps the sea salt cling to the vegetables and encourages browning along the edges.
TIPS & TRICKS FOR THE BEST SEA SALT & OLIVE OIL VEGGIE CHIPS
Slice Thinly for Crispier Chips
The thinner the vegetables are sliced, the easier it is for moisture to escape. Use a sharp knife and aim for thin, consistent pieces so the vegetables finish cooking around the same time.
Do Not Overcrowd the Pan
Give the vegetables room to breathe. When too many pieces are piled together, the trapped moisture can steam the vegetables instead of allowing them to dry and crisp.
Use Just Enough Oil
You want a light coating of olive oil rather than heavily coated vegetables. Too much oil can leave the finished chips greasy instead of crisp.
Season Before Roasting
Adding the sea salt before roasting allows it to season the vegetables as they cook. If you prefer a more noticeable salty finish, add a very small additional pinch after roasting.
Check the Smaller Pieces First
Thin onion pieces and smaller cabbage pieces may crisp before the thicker carrot slices. Start checking the vegetables toward the end of the roasting time and remove pieces that are already crisp if necessary.
Look for Visual Doneness
The vegetables should look noticeably smaller and drier than when they went into the oven. Look for browned edges, curled cabbage, and a dry surface. The finished vegetables should not look wet or glossy with moisture.
Let Them Cool
The chips can become noticeably firmer as they cool. Give them a few minutes on the baking sheet before judging the final texture.
Expect Different Textures
This recipe is intentionally a mix of textures. Some pieces will be crisp, some will have a light crunch, and thicker pieces may remain slightly chewy. That variety is part of what makes the vegetable mix interesting. For a more consistent crunch use similar veggies.
Inclusive adaptions
Chewing and Texture Sensitivity
For anyone who has difficulty chewing very crisp foods, roast the vegetables until tender and lightly browned rather than pushing them to a chip-like texture. Choose the thicker pieces for a softer bite.
Reduced Salt
For people managing sodium sensitivity, reduce the sea salt or leave it out completely. The roasted onions and carrots provide natural sweetness and savory flavor even without much added salt.
Visual Cooking Cues
For cooks who have difficulty relying on timers or judging doneness by texture, use visual cues. The vegetables should shrink noticeably, look drier, and develop browned or curled edges. Cabbage should look ruffled and reduced, onions should have browned edges, and carrots should appear darker and slightly dried.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Baking sheet
Parchment paper
Chef’s knife
Cutting board
Measuring spoons
Mixing bowl
Oven
ENJOY THIS RECIPE WITH
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BRUSSEL SPROUT COLESLAW
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Recipe
Sea Salt & Olive Oil Veggie Chips
Turn a handful of everyday vegetables into a light, crispy snack, soup or salad topper with these sea salt and olive oil veggie chips. A colorful mix of crispy, slightly chewy, sweet, savory, and roasted bites that are perfect for snacking, adding to a lunch plate, or serving alongside a sandwich.
Ingredients
Equipment
Method
- Preheat the oven to 250°F.
- Prepare the vegetables. Peel and thinly slice the carrot. Slice the green onions and yellow onion. Rinse the cabbage leaves, pat them dry, and tear them into smaller pieces.
- Place the prepared vegetables on a baking sheet. Spread them into as close to a single layer as possible so the moisture can escape during roasting.
- Drizzle the olive oil over the vegetables.
- Sprinkle the sea salt evenly over the vegetables.
- Gently toss the vegetables with clean hands or utensils until the olive oil and salt are distributed throughout.
- Spread the vegetables back into a single layer.
- Roast at 250°F for 1 hour and 20 minutes.
- Begin checking the vegetables during the final 15 to 20 minutes. Smaller pieces may become crisp before larger pieces. Remove any pieces that are finished early if needed.
- The veggie chips are ready when the vegetables have noticeably reduced in size, the surfaces look dry, and the edges are browned or crisp.
- Remove from the oven and allow the vegetables to cool on the baking sheet for several minutes. The pieces will firm up as they cool.
- Serve once cooled to your preferred texture.