Fennel & Dill Baked Chips

by | Updated: December 4th, 2016

The waiter asks if you want chips with your sandwich. Of course you want them, but you pass, anyway. Smart move. When you skip the potato chips, you save room for a healthy alternative. You can still have the lightly seasoned, hearty crunch you love, but these baked vegetable chips come with loads of fiber and vitamin C. Fennel, the stalky garden delight with feathery green leaves and a big white bulb is sliced into rounds to make low-carb crisps. Your next move: grab the check and run to your oven.

Baked Fennel Vegetable Chips with Sprigs of Dill & Sea Salt on Wood Table

Fennel & Dill Baked Chips


2 large fennel bulbs and stalks, sliced into thin rounds
2 – 3 Tbsp. extra-virgin olive oil
Juice of 1/2 lemon
Fresh or dried dill, to taste
Freshly ground black pepper, to taste
Sea salt, to taste (optional)


  1. Preheat oven to 350 degrees F. Lightly oil a baking sheet or cover it with parchment paper.
  2. In a mixing bowl, toss olive oil, lemon juice, dill and pepper over the fennel rounds. Evenly spread fennel rounds onto prepared baking sheet.
  3. Bake approximately 20 minutes, or until crispy.