Root Vegetable Chips

Name: Root Vegetable Chips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 medium beetroot (peeled); 1 medium sweet potato (peeled); 1 medium parsnip (peeled); 2 tablespoons olive oil; 1/2 teaspoon sea salt (to taste); 1/4 teaspoon black pepper (freshly ground); 1/4 teaspoon paprika (optional)

40 min 4 servings Easy

All Recipes

Crispy root vegetable chips perfect for a healthy snack or side.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Root vegetable chips are a delightful and healthy alternative to traditional potato chips. With a variety of colours and flavours, they bring both visual and gustatory appeal to any table. These chips are made from a selection of root vegetables including beets, sweet potatoes, and parsnips. Baking these thinly sliced vegetables brings out their natural sweetness and creates a satisfying crunch. Whether you're serving them as a snack or a side, they are sure to be a hit.

Ingredients

Servings

Root Vegetables

Seasoning

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Slice the Vegetables

Using a mandoline, thinly slice the beetroot, sweet potato, and parsnip to about 1/8 inch thickness.

Pro tip: Ensure even thickness for uniform baking.

Prepare the Slices

Pat the slices dry with a paper towel to remove excess moisture.

Pro tip: Dry slices crisp up better.

Season the Vegetables

In a large bowl, toss the vegetable slices with olive oil, sea salt, pepper, and paprika until well coated.

Pro tip: Use your hands to ensure even coating.

Arrange on Baking Sheets

Lay the slices in a single layer on the prepared baking sheets, ensuring they don’t overlap.

Pro tip: Overlapping slices will steam instead of crisp.

Bake the Chips

Bake for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.

Pro tip: Watch closely to prevent burning.

Cool and Serve

Remove from the oven and let them cool on the baking sheets. Serve immediately or store once cooled.

Pro tip: They crisp up further as they cool.

💡

Tips & Tricks

<ul><li>Use a mandoline for evenly thin slices.</li><li>Pat dry slices to reduce moisture and enhance crispiness.</li><li>Experiment with different root vegetables for varied flavours.</li><li>Keep an eye on them as they bake; they can burn quickly.</li></ul>

Serving Suggestions

Serve these root vegetable chips alongside your favourite dip or as a crunchy addition to a meal. They pair wonderfully with creamy hummus or a tangy yogurt dip. Store any leftovers in an airtight container at room temperature for up to three days. To revive their crispiness, you can briefly reheat them in the oven.