Recipe: Root Vegetable Chips

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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 ChipsVegetable Chips Directions

  1. Preheat oven to 350℉. Use a mandolin [or you can also use a knife] to slice vegetables 1/16th to 1/8th-inch thick.
  2. 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.
  3. Sprinkle with salt and desired seasonings such as curry powder, aleppo pepper, oregano, dill, or za’atar blend.
  4. 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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Jennifer Cohen Katz
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