Some people are picky when it comes to eating vegetables on a regular basis. People aren’t so picky when it comes to eating potato chips, though. In fact, people seem to eat potato chips by the handful! If only people thought about vegetables the same way they do about potato chips. What if you converted vegetables into chips? Not only would you eat more vegetables, but you would also eliminate the processed ingredients and excess sodium from packaged chips.

It’s time to bid adieu to salty store bought snacks and say hello to your new favorite crunchy addiction. You can easily whip up a batch of these baked vegetable chips as long as you have a few different vegetables. They are fully customizable and don’t require a specific vegetable medley. While this recipe calls for carrots, sweet potatoes, zucchini, beet roots, and turnips, you can use vegetables that you enjoy. For example, you can include rutabaga, green beans, parsnips, or yellow squash.

Because each vegetable has a different starch and moisture content, the cooking times may vary. Ideally, the chips should be crisp and slightly golden brown. You don’t want them to burn, so keep an eye on them during the final minutes of the baking process. Additionally, the cooking time may depend on how you space the vegetable chips out on the baking sheet. It’s best to not over-crowd the pan. The more space the vegetables have, the more evenly they’ll cook.