Root Vegetable Chips
are nutritious, fibrous, and crisp up beautifully for homemade veggie chips. I love to use
beets, turnips, and parsnips
, but experiment with your favorites!
Appetizer, Side Dish, Snack
baked vegetable chips, vegetable chips
servings (~2 cups)
600g root vegetables, thinly sliced, ~⅛” thick (beets, turnips, parsnips, etc.)
coconut or olive oil
Preheat oven to 375°F (190°C).
Thinly slice root vegetables, about ⅛-inch thick. (For best results, I use a
to do this.)
Toss sliced veggies with oil and spices.
Transfer to a
wire baking rack
on top of a lined baking sheet, or directly on a baking sheet lined with parchment and sprayed. Don’t overlap the chips!
Cook 20 minutes, flipping halfway if you’re not using a wire baking rack. If they aren’t browning, cook an additional 5 minutes.
Sprinkle with salt and allow to crisp while cooling. Enjoy!
Yields 2 servings (~2 cups, after baking)