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Baked Root Vegetable Chips with Babaganoush

diy root veg chips

They key in this recipe for make your own root vegetable chips is to use a mandoline slicer so the chips cook evenly and are uniform in size. The thinner they are sliced, the crispier and more delicate.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 medium beet, peeled
  • 1 medium sweet potato/yam, scrubbed*
  • 1 medium turnip, scrubbed*
  • 3 tablespoons olive oil, divided
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper, divided
  • 1 container of Sabra's Babaganoush


Preheat oven to 350F. Line 3 large baking sheets with parchment paper and set aside.
Using a mandoline, slice the vegetables to 1/8-1/16th of an inch so they are uniform in width. The thinner the slices, the crispier in texture. In three small bowls, place each type of vegetable and coat in 1 tablespoon of olive oil. Transfer the slices to the parchment paper in a single line and bake for 15-20 minutes, rotating the pan once midway, until the vegetables have shriveled and crisped up.
Transfer the chips to a large bowl and gently toss with the sea salt and black pepper.
Serve alongside babaganoush and enjoy dipping these healthy delicious chips.

*you can leave the peel on for a more rustic look, with the extra nutrients from the peel, or you can peel them to remove the outer layer.