Root Vegetable Chips

Looking for a healthy way to enjoy potato chips? Making your own vegetable chips are heathier, simple and very rewarding. I took a combination of sweet potatoes, turnips and beautiful red beets, sliced them super thin and roasted them low and slow with just olive oil and Kosher salt.

Trays of Veggie Chips

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

Veggie Chips

Root Veggie Chips
Root Vegetable Chips
Print Recipe
Servings Prep Time
6 cups 25 minutes
Cook Time
90 minutes
Servings Prep Time
6 cups 25 minutes
Cook Time
90 minutes
Root Veggie Chips
Root Vegetable Chips
Print Recipe
Servings Prep Time
6 cups 25 minutes
Cook Time
90 minutes
Servings Prep Time
6 cups 25 minutes
Cook Time
90 minutes
Ingredients
Servings: cups
Instructions
  1. 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.
  2. 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.

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