Root Vegetable Chips

Craving a crunchy snack without the guilt, skip the store-bought chips, and make your own vibrant veggie chips right at home! I grabbed a colorful mix of sweet potatoes, turnips and ruby-red beets, then sliced them paper-thin using a mandolin—an ultra-sharp tool that gives you those perfectly even slices for crisp, consistent baking. Just be sure to protect your fingers with a cut-resistant glove, a kitchen towel or the safety guard. If you don’t have a mandolin, a sharp knife will do the trick. After tossing the slices in a bit of olive oil and sea salt, I baked them low and slow until they turned golden and crisp. Pair these gorgeous chips with your favorite dip and you’ve got a snack that’s as beautiful as it is delicious.

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Servings: 6 cups

Ingredients

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

Instructions

• 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 F. 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 olive 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.

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