These air fryer veggie chips are made with beets, carrots, sweet potatoes, and smoked paprika! They crisp up beautifully in the air fryer, perfect for pairing with your favorite dip.
Beets, carrots, and sweet potatoes may not be the first foods that come to mind when you think “chips.” But they totally should be, because after a quick coating in olive oil, these veggies are ready to be cooked in the air fryer.
The result is a crispy, crunchy snack that’s absolutely addictive! It’s impossible to eat just one (or two, or ten…), especially when you serve them alongside your favorite dip. They’re a little bit sweet, a little bit smoky, and the crispiest veggie chips you can get without hauling out a deep fryer!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sliced root veggies – Use one or more of the following: beets, carrots, or sweet potatoes.
- Cornstarch
- Olive oil – Or another cooking oil you have on hand.
- Salt
- Black pepper
- Smoked paprika – I love adding smoked paprika for a subtle smoky flavour.
What Can I Substitute for Cornstarch?
Cornstarch soaks up some of the moisture from the veggies, helping give the veggie chips their crispy texture. However, if you’d like to substitute it for something else, tapioca starch or arrowroot are great alternatives.
How to Make Air Fryer Veggie Chips
Once you’ve sliced the veggies, all the hard work is done! Here’s how to make crispy air fryer veggie chips.
Slice the root vegetables. Use a chef’s knife or mandoline to cut the vegetables into 1/16-inch slices.
Coat in cornstarch. If desired, place the sliced vegetables in a large bowl and sprinkle the cornstarch over the top; toss to coat.
Prepare. Preheat your air fryer to 320ºF.
Season. Drizzle or spray the veggie chips with oil. Toss to coat, then add the salt, pepper, and paprika, and toss again.
Air fry. Place the vegetable slices in an even layer in the air fryer basket and cook for 25 to 30 minutes. Open the air fryer and give it a shake every 5 minutes to ensure even cooking.
Finish. Once the chips are crispy, remove them from the air fryer basket and season to taste.
Tips for Success
Here are some additional tips for perfect air fryer veggie chips:
- Slice the vegetables as thinly and evenly as possible. Thin slices will help to ensure that all of your chips are done cooking at the same time. A mandoline slicer is best for this.
- Don’t overcrowd the air fryer basket. Make sure the vegetables are in an even layer and not overlapping, otherwise they won’t cook properly.
- Adjust the cooking time as needed. Cooking times may vary depending on how thick your slices are and what type of vegetables you’re using, so keep an eye on them and adjust the cooking time accordingly.
Variations
Want to switch things up? You can use another root vegetable in this recipe, like rutabagas or parsnips; other types of vegetables like zucchini have higher moisture content and won’t cook at the same temperature or time.
You can also change up the seasonings. Add dill, parsley, and onion powder for ranch veggie chips, or chili powder for some Tex-Mex flavour. You can also play up the veggies’ natural sweetness by adding cinnamon.
Serving Suggestions
Air fryer veggie chips are delicious served on their own as a snack, or you can use them to top salads, soups, and other dishes. Of course, the best way to serve them is with an amazing dip! Try them with:
- Vegan Whipped Feta Dip
- Spicy Roasted Red Pepper Hummus
- Roasted Garlic White Bean Dip
How to Store Leftovers
Store air fryer veggie chips in an airtight container at room temperature for up to 5 days. If they start to lose their crunch, pop them back into the air fryer for a few minutes before serving.
Can This Recipe Be Frozen?
No, this air fryer veggie chip recipe won’t freeze well.
More Air Fryer Recipes
- Air Fryer Shoestring Fries
- Air Fryer Chocolate Chip Cookies
- Crispy Air Fryer Tofu (How to Make Crispy Tofu)
- Air Fryer Green Beans
Ingredients
- 3 of any of the following , approximately 3 cups sliced veggies or 400 grams:
- Large Beet , Red or Golden, Rinsed and peeled
- Large Carrot , Any color, rinsed
- Sweet Potato , Any color, rinsed
- 1 teaspoon cornstarch , optional (3 grams)
- 2 teaspoons olive oil , 8 grams
- ½ teaspoon salt , 2 grams
- ¼ teaspoon black pepper , optional (0.5 grams)
- 1 teaspoon smoked paprika , optional (1.5 grams)
Instructions
- Slice the vegetables to 1/16 inch in thickness. This is much easier and more accurate using a mandoline slicer.
- Optional step: Place the sliced vegetables in a large bowl and sprinkle with corn starch. Toss to coat.
- Preheat the air fryer to 320 degrees Fahrenheit.
- Drizzle or spray the sliced vegetables with oil. Toss to coat.
- Add salt, pepper, and paprika, and toss to coat.
- Place the vegetable slices in the air fryer basket in an even layer and cook for 25 – 30 minutes. Open the air fryer and give it one quick shake every 5 minutes to ensure even cooking.
- Taste the vegetable chips when they’re done and add any additional salt if desired.
Notes
- Oil: Can substitute with an oil spray or use vegetable oil, canola oil, or avocado oil.
- Cornstarch: This will help remove even more moisture. You can substitute cornstarch with tapioca starch if preferred.
- Vegetables: I do not recommend using zucchini to make veggie chips since they contain far more liquid than any of the above mentioned vegetables and require a much longer cook time and lower cook temperature to dry them out more.
- Nutrition information depends on the vegetables you use in the recipe.
- To store: Store air fryer veggie chips in an airtight container at room temperature for up to 5 days. If they start to lose their crunch, pop them back into the air fryer for a few minutes before serving.
Air Fryer Veggie Chips
Ingredients
- 3 of any of the following approximately 3 cups sliced veggies or 400 grams:
- Large Beet Red or Golden, Rinsed and peeled
- Large Carrot Any color, rinsed
- Sweet Potato Any color, rinsed
- 1 teaspoon cornstarch optional (3 grams)
- 2 teaspoons olive oil 8 grams
- ½ teaspoon salt 2 grams
- ¼ teaspoon black pepper optional (0.5 grams)
- 1 teaspoon smoked paprika optional (1.5 grams)
Instructions
- Slice the vegetables to 1/16 inch in thickness. This is much easier and more accurate using a mandoline slicer.
- Optional step: Place the sliced vegetables in a large bowl and sprinkle with corn starch. Toss to coat.
- Preheat the air fryer to 320 degrees Fahrenheit.
- Drizzle or spray the sliced vegetables with oil. Toss to coat.
- Add salt, pepper, and paprika, and toss to coat.
- Place the vegetable slices in the air fryer basket in an even layer and cook for 25 - 30 minutes. Open the air fryer and give it one quick shake every 5 minutes to ensure even cooking.
- Taste the vegetable chips when they’re done and add any additional salt if desired.
Notes
- Oil: Can substitute with an oil spray or use vegetable oil, canola oil, or avocado oil.
- Cornstarch: This will help remove even more moisture. You can substitute cornstarch with tapioca starch if preferred.
- Vegetables: I do not recommend using zucchini to make veggie chips since they contain far more liquid than any of the above mentioned vegetables and require a much longer cook time and lower cook temperature to dry them out more.
- Nutrition information depends on the vegetables you use in the recipe.
- To store: Store air fryer veggie chips in an airtight container at room temperature for up to 5 days. If they start to lose their crunch, pop them back into the air fryer for a few minutes before serving.
Nutrition
Air Fryer Veggie Chips https://jessicainthekitchen.com/air-fryer-veggie-chips/ May 25, 2023
This vegan breakfast pizza features plant-based eggs, cheese, hash browns, and sausage, all baked on a crispy, chewy crust. It’s a satisfying, savoury breakfast that will help you start your day off right!
Pizza for breakfast doesn’t have to mean a cold slice of leftovers from last night’s dinner! While leftover pizza for breakfast is a great post-pizza-night tradition, you can do better—like this vegan breakfast pizza!
If you miss savoury breakfast foods like eggs, sausage, and cheese since going vegan, you’re going to love this pizza—it has all of those flavours in a single slice, and it’s completely plant-based. Over the years, plant-based meats, cheeses, and eggs have come a long way, and this is a recipe where we take advantage of those store-bought ingredients to put together a vegan breakfast pizza that comes together lickety-split.
In fact, if you use a store-bought crust (or make your own pizza dough ahead of time), this whole recipe takes only 10 minutes of prep. That’s it! Pop it in the oven for 15 minutes, and you’ve got a piping hot breakfast pizza ready to devour.
And, just like those pizza night leftovers, this vegan breakfast pizza will last a few days in the fridge, making it ideal for meal prep. (Yes, you can even eat it cold if you want!)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pizza dough – You can use store-bought vegan dough, or use my homemade pizza crust recipe.
- Vegan butter – Store-bought or homemade butter .
- All-purpose flour
- Plain unsweetened plant milk – Use any variety you like, just make sure it’s unflavoured and unsweetened!
- Salt
- Cracked black pepper
- Frozen small diced potatoes or shredded hash browns
- Vegan breakfast sausage – I recommend Beyond Breakfast Sausage, Impossible Sausage, Maple Breakfast Jack Sausage by Jack & Annie’s, or Gimme Lean Sausage.
- Vegan egg batter – Options include Just Egg, VeganEgg by Follow Your Heart, or Simply Eggless Plant Based Egg.
- Vegan shredded cheddar cheese – I like Daiya, So Delicious, Follow Your Heart, and Violife brands.
- Green onion or fresh chives
Do Vegan Eggs Taste Like Eggs?
Vegan eggs taste surprisingly similar to regular eggs, although, like any vegan substitute, they’re not totally identical. Of course, all brands are slightly different, with some tasting more eggy than others, but generally speaking, these products have a taste and texture that mimics eggs quite well.
How to Make Vegan Breakfast Pizza
If you’re making the pizza dough from scratch, you can easily make it the night before and minimize prep time in the morning.
Prepare . Preheat your oven to 450°F and grease a pizza pan with oil or cover it with parchment paper.
Roll out the dough . Place the pizza dough on a clean work surface that has been dusted with flour, or set it directly on the prepared pan. Use your hands to flatten and press it into shape.
Make the gravy . Melt the vegan butter in a small saucepan over medium heat. Whisk in the flour and cook for a minute or two, continuing to whisk occasionally. Slowly whisk in the milk, then remove from heat and season with salt and pepper.
Assemble . Spread the gravy evenly over the pizza dough, followed by the frozen potatoes, vegan sausage, vegan egg, and vegan cheese.
Bake . Place the pizza in the oven and bake for 15 minutes. Garnish with green onions or chives, then cut and serve.
Tips for Success
These simple tips will help you make sure your vegan breakfast pizza turns out perfect!
- Keep the vegan egg from spilling over . When forming the crust, make sure the edges are a little bit taller then the centre to hold the egg in and keep it from leaking off of the crust.
- Use pizza dough . This recipe was developed using unbaked pizza dough, not the shelf-stable pre-baked pizza crusts you find near the pizza sauces at the grocery store.
- Prevent the edges from over-baking . If you notice that the edges of the crust are beginning to brown while the rest of the pizza is still cold, you can place strips of foil over them to shield them from direct heat and slow their cooking.
Serving Suggestions
I always love pairing a savoury breakfast with a little something sweet! If you’re serving this for a brunch, that might be Overnight Baked French Toast Casserole or Vegan Lemon Poppyseed Muffins . When I’m making this for meal prep for myself, I’ll serve it with a side of fresh fruit.
Variations
Prefer bacon to sausage? You can swap the vegan sausage with your favorite store-bought vegan bacon , or try my tempeh bacon recipe. Another option is to switch up the vegan cheese—vegan pepper jack shreds gives this breakfast pizza a little Tex-Mex flavour, especially when served with restaurant-style salsa on the side for dipping.
How to Store
Refrigerate leftover vegan breakfast pizza in a food-safe airtight container for up to 1 week. Reheat it in the microwave or a 350ºF oven.
Can This Recipe Be Frozen?
You can freeze vegan breakfast pizza for up to 2 months. Store it in an airtight container or freezer bag and let it thaw in the refrigerator overnight before reheating according to the instructions above. (While you can reheat it from frozen, it will reheat more quickly and evenly when thawed first.)
More Vegan Breakfast Ideas
- Vegan Breakfast Peach Cobbler
- Easy Southwestern Tofu Scramble (+ Breakfast Tacos)
- Vegan Baked Oats
- Gluten-Free Vegan Strawberry Pancakes
Ingredients
- 1 Pizza Dough , 16 ounces/454 grams store-bought or use homemade pizza dough
- ¼ cup Vegan Butter , 57 grams
- ¼ cup All-Purpose Flour , 31 grams
- ⅔ cup Plain Unsweetened Plant Milk , 165 grams
- ½ teaspoon Salt , 4 grams
- ½ teaspoon Cracked Black Pepper , 1 gram
- 2 cups Frozen Small Diced Potatoes or Frozen Shredded Hash Browns , 200 grams
- 7 – 8 ounces Vegan Breakfast Sausage , cooked and diced (210 – 228 grams) *see brand recommendations below
- 1 ⅓ cup vegan egg batter , 12 ounces or 340 grams *see brand recommendations below
- 8 ounces Vegan Shredded Cheddar Cheese , 227 grams *see brand recommendations below
- A handful of sliced green onion or fresh chives for garnish , optional
Instructions
- Preheat the oven to 450°F. Drizzle a small amount of olive oil on a pizza pan and spread it around to coat the surface or cover the pizza pan with a layer of parchment paper.
- Place the pizza dough ball on a clean kitchen surface that has been dusted with flour or place it directly on the pizza pan and roll it out to fit the pan. Set aside.
- In a small saucepan over medium heat, add the butter and melt completely.
- Add the flour and whisk to combine. Cook for 1 – 2 minutes, whisking occasionally.
- Slowly pour in a little of the milk at a time while whisking until it is fully combined.
- Remove the gravy mixture from the heat and whisk in the salt and black pepper.
- Spread the gravy mixture evenly over the pizza dough.
- Sprinkle the frozen potatoes in an even layer over the pizza.
- Sprinkle the vegan sausage on the pizza.
- Pour the vegan egg batter evenly onto the pizza.
- Sprinkle an even layer of vegan cheese across the pizza.
- Place the pizza in the oven and let it bake for 15 minutes. When the pizza is done, sprinkle green onion or chives over the top, cut it, and enjoy! Store leftovers in a food-safe airtight container in the fridge for up to 1 week. You can also freeze the pizza for up to 2 months.
Notes
- Vegan Pizza Dough : You can find raw vegan pizza dough in the freezer section of almost any grocery store.
- Vegan Breakfast Sausage : The best vegan breakfast sausage products for this recipe are: Beyond Breakfast Sausage by Beyond Meat Impossible Sausage by Impossible Foods Maple Breakfast Jack Sausage by Jack & Annie’s Gimme Lean Sausage by Lightlife
- Vegan Egg Batter : The best vegan egg batter products for this recipe are: Just Egg by Eat Just (a 12 ounce bottle is the exact amount needed for this recipe) VeganEgg by Follow Your Heart (You can use the entire 4 ounce package and follow recipe instructions on the label for this recipe) Simply Eggless Plant Based Egg by Simply Brand Foods (You can use an entire 16 ounce bottle for this recipe if preferred or stick to the 12 ounces within the recipe.)
- Vegan Shredded Cheddar Cheese : The best vegan cheese brands for this recipe are: Cheddar Style Shreds by Daiya Plant-Based Cheddar Style Shreds by So Delicious Finely Shredded Cheddar Cheese by Follow Your Heart Just Like Cheddar Shreds by Violife
