Easy vegetable chips

Make these yummy homemade chips out of potato peels and other veggie skins. They are super easy and make perfect lunchbox fillers or snacks.

Under 1 hour

Serves 4-6


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Beetroot chips:

  • 6-8 unskinned beetroots (we used purple, candy stripe and golden beetroot varieties), sliced
  • Glug olive oil 
  • Pinch salt 

Sweet potato chips:

  • 6-8 small-medium sweet potato offcuts, thinly sliced
  • Sweet potato skins (if peeled)
  • About 2-3 cups (500-750ml) vegetable oil, for deep frying
  • Salt
  • Fresh thyme


  1. Preheat oven to 150°C. 
  2. Toss beetroot with olive oil and salt until well coated. (Toss in separate bowls if using more than one variety). 
  3. Spread out on a lined baking tray.
  4. Bake for 30-45 minutes or until crispy. 
  5. For sweet potato chips, heat oil in a medium-sized pot to 180°C. 
  6. Fry skins and sliced offcuts until golden. 
  7. Drain on kitchen paper and season with salt and a sprinkle with thyme.
  8. Store in an airtight container once completely cool.


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