Root Vegetable Chips

Note to readers: I apologize and ask for your patience as I experiment with a new recipe format. This yummy root vegetable recipe was posted last week but was never emailed in my Thursday newsletter. Enjoy!
 Trays of Veggie Chips

A mandolin is a very sharp flat slicing too. Please use the safety guard provided, a cut-resistant glove or a kitchen towel between your hand and the vegetable and keep your fingers away from the blade. This tool transforms your vegetables into thin, uniform slices which will cook evenly. A sharp knife will work if you don’t have a mandolin.

Root Veggie Chips

  • 1 large sweet potato
  • 1 large red beet or a bunch of smaller red beets
  • 1 large turnip
  • 1/4 cup extra-virgin olive oil
  • 1-2 teaspoons Kosher salt or course sea salt

Wash and trim the root vegetables. Using a mandolin or a really sharp knife, carefully slice the vegetables into very thin slices (1/8 of an inch thick). Place the vegetable slices into a bowl and cover with the olive oil. Using your hands, massage the oil onto the slices until evenly coated.

Pre-heat the oven to 225 degrees. Place an oven-safe roasting rack over a roasting tray or baking sheet. If you don’t have racks then just coat the sheet trays with a little oil. Working in batches, lay the slices of vegetables in a single layer on the racks. Sprinkle the vegetables with salt. Bake the chips for about 60-90 minutes or until they’re crispy. Rotate the trays halfway through baking and turn the chips over so they cook evenly on both sides. Serve the chips plain or with your favorite dip. Makes about 6 cups.

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