Servings: people
Root Vegetable Chips
Root vegetable chips taste delightful! They are easy to make and an excellent healthier alternative to regular chips.
Equipment
- Oven
- Potato Peeler Optional
- Mandoline Slicer Optional
- Knife
- Baking Tray
- Baking Paper
Ingredients
- 500 gram Root Vegetables e.g. carrots, potatoes, beets, sweet potatoes, Jerusalem artichokes, parsnips, etc.
- 27-41 gram Olive Oil
- Salt and/or spices to taste
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Rinse your root vegetables well and peel them if desired. I make them with the peel on; I think it gives a nice texture to the edges, but again – it's a matter of taste.
- Cut the root vegetables into very thin slices. You can advantageously use a mandolin, but a sharp knife also works. You can make thin slices of the carrots with a potato peeler.
- Put the root vegetables in a freezer bag, the beets in a separate bag as they otherwise color the other root vegetables. Put oil and spices in the bags and shake them well to distribute it on the root vegetables.
- Spread the root vegetables in thin layers on two baking sheets lined with parchment paper and sprinkle with a little extra spice if desired.
- Bake them for about 15 minutes in the oven, keep an eye on them so they don't burn. Let them cool and serve.
Notes
Tips!
- The root vegetables are best enjoyed the same day, but if you don't finish them all, they can be stored in an airtight container. If they become soft, simply give them a short heating in the oven to make them crispy again.
