Nowadays, with the increasing animal food prices, many people in our country are malnourished because they cannot get the necessary protein in their bodies. Additionally, with the Corona virus, which entered our lives in 2019, many people had to struggle with various mental disorders. Although we have left behind the pandemic period, negative emotional states such as depression and unhappiness are still observed in many people today. In this direction, vegetables rich in protein were investigated and used in developing functional snacks. In this study, vegetable chips dough was prepared with 40% pea flour content 15, 17.5, 20, 22.5, and 25% radish, 20, 22.5, 25, 27.5, and 30% zucchini, and 10, 12.5, 15, 17.5, and 20% pumpkin seeds. Each vegetable chip mix was cooked at 50°C, 55°C, and 60°C with the aid of a tray dryer. The proximate analyses (moisture, ash, fat and protein), chemical analyses (antioxidant activity and total phenolic content), physical analyses (color and texture) and sensory analysis were carried out. Mixture design was created with the help of MINITAB 16.0 (Minitab Inc., State College, PA, USA) program, the results of the analyses were evaluated statistically. Based on the design, it was decided to bake thirteen different mixtures at three different temperatures and to perform all the analyzes mentioned above. As a result of the evaluation of all analyses results, the optimized sample was determined as the vegetable chips sample with 40% pea flour, 22.5% zucchini, 25% radish, and 12.5% pumpkin seeds baked at 60°C. The vegetable chips, with this mixture, were baked at 50°C, 55°C and 60°C in the a tray dryer, and in addition to all analyses, sensory analysis and antioxidant activity analysis for all samples baked at 50°C, 55°C and 60°C were conducted. The sample baked at 60°C was the most liked sample.