Root Vegetable Chips
Most people can be categorized as either sweet or savory snackers. If you enjoy the sweeter side of life, check out our recipes for Strawberry Coconut Cream Pie or Watermelon Sorbet. This recipe is for those who prefer their snacks to be salty and crunchy.
Potato chips are a go-to savory snack, but how can we put a twist on them? By using a variety of root veggies! A mixture of potatoes, carrots, parsnips, and beets makes for a tasty and colorful snack. Additionally, all of those colors mean that you’re consuming a variety of phytonutrients. These are nutrients found only in plants that have been associated with a number of health benefits!
These chips are both nutritious and delicious. Let’s see how they’re made!
Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes Servings: 6
- 1 Yukon Gold Potato, peeled
- 1 Sweet Potato, peeled
- 1 Carrot, peeled
- 1 Parsnip, peeled
- 1 Beet, peeled
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Using a mandolin or a very sharp knife, slice the vegetables into very thin slices (about 1/16 inch thick).
- Place the potato, carrot, and parsnip slices in a large bowl and cover with water. Place the beet slices in a separate bowl and cover with water. Soak for 30 minutes.
- While the vegetables are soaking, preheat the oven to 375F. Line 2 large baking sheets with parchment paper.
- After soaking, drain and thoroughly pat dry the vegetables. Toss the vegetable slices with olive oil and spread them across the baking sheets.
- Baking until slightly browned and crispy, about 25 minutes.
- While the chips are baking, mix together the spices.
- Remove the chips from the oven and sprinkle with the spice blend. Enjoy fresh and keep in an airtight container for up to 3 days.