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Root Veggie Chips

By Tia Ohm

This cold frigid winter is coming to a close and unfortunately,  so is the season of root vegetables. Here is one delicious recipe you will want to make with the last of the roots in your fridge. Kids love them. Parents love them. Use them for dipping, or just snacking. You need a mandolin and some patience, but the end product is absolutely delectable.  

What You’ll Need:

  • 1 lg. parsnip
  • 2 beets, washed and peeled
  • 1 med. carrot or peeled sweet potato
  • olive oil to drizzle
  • sea salt
  • dash of cayenne pepper

Feel free to try all kinds of roots here.  Everyone seemed to enjoy the parsnips and beets the best.

What to Do:

  1. Preheat oven to 350° and begin prepping your vegetables. A mandolin works best for this step, to obtain the thinnest most even cuts possible. Slice all your vegetables on the extra thin setting (watch those fingers!)
  2. Lay out your veggies in a single layer on paper towels. Salt generously and let sit for 10 minutes. This allows the juices to come out, creating a crispier chip. Dab the roots dry.
  3. Put all roots in a bowl with a coating of olive oil, sea salt to taste, and a dash of cayenne pepper. Mix well.
  4. Lay your roots in a single layer on your baking sheet. Bake for 10 minutes in preheated oven. Allow to cool on a paper towel before transferring to a bowl.
  5. Repeat step 4 until you used up all your roots.

  Makes a small bowl full of chips