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.

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

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

Frequently Asked Questions

What are root vegetable chips?

Root vegetable chips are thinly sliced beets, sweet potatoes, and parsnips baked until crispy.

How do you make vegetable chips crispy?

Ensure slices are evenly thin, pat them dry, and bake them without overlapping at 375°F (190°C).

Can I use other vegetables?

Yes, you can experiment with carrots, turnips, or even sunchokes for different flavours.

How long do vegetable chips last?

Stored in an airtight container, they last up to three days.

Do I need a mandoline for slicing?

A mandoline ensures even slices, but a sharp knife can be used with care.

What dips pair well with these chips?

These chips pair well with hummus, guacamole, or a yogurt-based dip.

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.