If you’re looking for a healthier way to enjoy potato chips, it’s very simple to bake your own vegetable chips! I took a combination of sweet potatoes, turnips and beautiful red beets and sliced them incredibly thin with a mandolin. A mandolin is a very sharp flat slicing tool and the perfect way to get super thin uniform slices that cook evenly. Please use the safety guard provided, a cut-resistant glove, or a kitchen towel between your hand and the vegetable, keeping fingers away from the blade. A sharp knife will work if you don’t own a mandolin. I coated the vegetable slices in olive oil and a sprinkling of salt and then baked the chips in a low oven. Serve these beautiful chips with your favorite dipping sauce.
Servings: 6 cups
Ingredients
- 1 large sweet potato
- 1 large red beet or a bunch of small beets
- 1 large turnip
- 1/4 cup extra-virgin olive oil
- Kosher or sea salt, to taste
Instructions
- Pre-heat the oven to 225 degrees. 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.
- Place an oven-safe roasting rack over a roasting tray or a 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.
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