By Shreya Sarpal
January 18, 2026
Salad chips turn everyday veggies into crunchy, guilt-free munchies. Unlike fried snacks, salad chips give you bold flavours, satisfying crunch, and a fun way to eat salads without feeling like you’re dieting.
1 cup thinly sliced beetroot 1 cup thinly sliced sweet potato 1 tbsp olive oil ½ tsp salt ½ tsp paprika
Preheat your oven or air fryer to 180°C so it’s hot and ready when the chips go in.
Wash the vegetables well and pat them completely dry to help them crisp properly.
Add the slices to a bowl, drizzle with olive oil, and sprinkle salt and paprika evenly.
Spread the slices in a single layer on a tray or basket, making sure they don’t overlap.
Bake until crisp, flipping once halfway, and cool slightly before serving for extra crunch.