Recipe: Root Vegetable Chips

Root Vegetable Chips Recipe

A more flavorful and healthier alternative to store-bought chips, these are best eaten right out of the oven. Root veggies are full of fiber, antioxidants, slow-burning carbs, and even some iron so munch away. Makes 6 root vegetable chip servings.

Vegetable Chips Ingredients

1 large carrot, peeled
1 celeriac, peeled
1 rutabaga, peeled
1 purple sweet potato, scrubbed, peeling optional
1 orange sweet potato, scrubbed, peeling optional
1 red beet, peeled
¼ cup olive oil
1 tablespoon Maldon sea salt
Assorted seasonings

Vegetable Chips Directions

Preheat oven to 350℉. Use a mandolin [or you can also use a knife] to slice vegetable 1/16th to 1/8th-inch thick.
Lightly brush both sides of vegetable slices with olive oil. Arrange on a baking rack on a sheet pan or parchment paper-lined sheet pans. Do not let slices overlap each other.
Sprinkle with salt and desired seasonings such as curry powder, Aleppo pepper, oregano, dill, or za’atar blend.
Bake for 20 – 30 minutes checking frequently to remove smaller slices that may cook before larger ones. Chips are finished when slightly brown and crisp.

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