Veggie Chips with Ranch Dip (Printable Version)

Crispy, colorful baked vegetable chips paired with creamy herb-packed ranch dip — a wholesome and addictive snack for any occasion.

# The Ingredients You'll Need:

→ Veggie Chips

01 - 1 medium beet, peeled and thinly sliced
02 - 1 medium sweet potato, peeled and thinly sliced
03 - 1 zucchini, thinly sliced
04 - 1 carrot, peeled and thinly sliced
05 - 2 tbsp olive oil
06 - 1/2 tsp sea salt
07 - Optional: black pepper, smoked paprika, garlic powder

→ Ranch Dip

08 - 1/2 cup sour cream
09 - 1/4 cup mayonnaise
10 - 1 tsp lemon juice or white vinegar
11 - 1 tsp dried dill
12 - 1/2 tsp garlic powder
13 - 1/2 tsp onion powder
14 - Salt and pepper, to taste
15 - 1 tbsp chopped fresh chives or parsley (optional)

# Step-by-Step Instructions:

01 - Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
02 - Pat sliced vegetables dry with paper towels to remove excess moisture.
03 - Toss slices in olive oil, salt, and any desired seasonings.
04 - Spread in a single layer on baking sheets without overlapping.
05 - Bake for 25–35 minutes, flipping halfway through, until crisp and lightly browned (baking time varies by vegetable). Keep an eye on them to avoid burning.
06 - Cool chips on a wire rack — they will crisp up more as they cool.
07 - While chips bake, combine all ranch dip ingredients in a bowl and mix until smooth. Chill until ready to serve.
08 - Serve chips fresh with the ranch dip on the side.

# Additional Tips::

01 -
  • Ready in under an hour from start to finish
  • Uses simple vegetables that are likely already in your produce drawer
  • Customizable with your favorite seasonings and spices
  • Naturally gluten free and much lower in sodium than store bought chips
02 -
  • These chips are naturally gluten free and vegetarian friendly
  • The mandoline slicer is truly essential for consistent results
  • Much lower in sodium and preservatives than store bought alternatives
  • The vibrant colors make them perfect for special occasions
03 -
  • Soak sliced beets separately from other vegetables to prevent their color from bleeding onto lighter colored veggies
  • For extra crispy sweet potato chips, soak the slices in cold water for 30 minutes before drying well and baking
  • When making the ranch dip, allow it to chill for at least an hour before serving for the fullest flavor development
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