Here’s a nod to the veggie chip rage, which continues to take shelf and menu space away for the classic potato chip and traditional french fry. While nothing beats a perfectly crispy potato chip or fry, these baked root vegetable chips come close. Give them a try, and be sure to experiment with different veggie combos and seasonings. They’re easy to make, really healthy and add a colorful alternative to any spread or sandwich platter. This version uses beets, carrots we pulled from our garden and a sweet potato we had lying in the pantry.
- 2 beets – scrubbed with skin on for thin slicing
- 1 sweet potato – scrubbed with skin on for thin slicing
- 2 carrots – ribboned using vegetable peeler
- 1 tbsp olive oil
- 1/2 tsp smoked Spanish Paprika
- Dash of chipotle powder
- Pinch of sugar
- Salt and pepper to taste
- Preheat oven to 375 degrees
- Slice beets and sweet potatoes into very thin chips- use a mandolin if possible, or a sharp knife. Take your time if using a knife to get consistently thin slices.
- Make long ribbons from the carrots using the vegetable peeler
- Place slices and carrot ribbons in bowl and coat evenly with olive oil, salt, pepper, paprika, chipolte and sugar
- Spread beet and sweet potato slices on a baking sheet lined with parchment paper (be sure they are not stacked on top of one another) and season with a little more salt.
- Use a second baking sheets lined with parchment paper for the carrot ribbons and smaller slices of chips.
- Bake for 20-25 minutes (beets and sweet potato) and 10-15 minutes for carrot ribbons , flipping halfway through. Remove when veggies lighted in color. They will crisp up when cool.
- Make additional batches as needed being sure to keep single layers of chips on the baking sheet
- Serve in a bowl or alongside a burger or sandwich. Store extras in an airtight container.
Perfectly crispy chips…you can really taste each vegetable individually