Articles & Recipes

Root Veggie Chips

Ashley Sperber - Friday, April 07, 2017
Root Veggie Chips

This recipe is inspired one of my favorite past time snacks- Terra chips.  If you are not already familiar with the extraordinary root vegetable chips, I highly encourage you to sample them. Yes, they're worth it.  The chips are made from fried sweet root vegetables, such as taro, parsnip, beet, sweet potato, yucca and batata.  In this recipe I am suggesting the healthy alternative of baking the chips, with an added flavor and nutritional benefit of seasoning.  

I used a mandolin on the thinnest setting, which is about a 1/8 inch thick.  If you are cutting with a knife, please bear in mind that the chips will bake unevenly and therefore may burn.  

Experiment with different seasonings.  I also like to use a mixture of spices like a 1/2 teaspoon each of cinnamon, cardamom, coriander and cumin, with sea salt.  

 

 

serving size: 2-4
total time: 75 minutes

  • 1 medium size beet
  • 1 large sweet potato
  • 2 parsnips
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon gresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper

 

 

 

 

 

Turn the oven on to 300 degrees. Slice beet, sweet potato and parsnips and place on a paper towel lined sheet tray and sprinkle with sea salt, for 10 minutes. In a small bowl place olive oil, garlic powder, onion powder, thyme,sea salt and black pepper. Stir the ingredients for a few seconds and allow the mixture to sit for the next few minutes.

In a medium sized bowl, transport the sliced root vegetables and coat with the infused olive oil.  Toss the veggies and then line them on two parchment lined baking sheets, avoiding overlapping as much as possible. Bake for at least 1 hour, checking to see if there is any burning that starts to occur about half way through. Sometimes the outside pieces will cook faster than the inside ones, so I will remove them ahead of time by placing them on a paper towel lined plate (to absorb moisture). Allow to cool for at least 20 minutes before storing in an air tight container.


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