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Beets, carrots and sunchoke chips with garlic and thyme seasonings. Simple, healthy and delicious!

Beet, Carrot & Sunchoke Chips with Garlic and Thyme

This is a nice and healthy way to use fresh vegetables to make chips for a snack. Would even go well with a burger or more casual meal.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 cups
Author Denise Wright (MyLifeCookbook.com)


  • 1 beet sliced thin
  • 1 carrot sliced thin
  • 1 large sunchoke sliced thin
  • 1 T coconut oil melted
  • ½ teaspoon dried thyme
  • 1 teaspoon crushed garlic
  • salt to taste


  1. Preheat oven to 350.
  2. Toss veggies with coconut oil, garlic, thyme and salt. (Do the beets in a separate bowl as they might make everything pink)
  3. Layer on two cookie sheets that are lined with parchment paper.
  4. Stack one cookie sheet on the other.
  5. Cook for 40 minutes (switch pans every 10 minutes).
  6. As chips get brown and crispy, take them out and put the rest back in.