Baked Root Vegetable Chips
Created by Down to Earth MarketsServes: 2 – 6 • Course: Appetizers & Soups • Season(s): Fall, Winter
Ingredients
- 1 large parsnip
- 1 large sweet potato
- 1 celery root (celeriac)
- 1 large beet
- salt
- olive oil
Instructions
Wash, trim and peel the vegetables then slice them into very thin rounds using a mandolin, sharp kitchen knife or vegetable peeler. Lay the vegetable rounds out on sheets of paper towel in a single layer and sprinkle them with salt, letting them sit for 15-20 minutes to draw out some of the moisture.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper and then brush the paper with olive oil.
Blot the vegetable rounds with paper towel to remove some of the salt and the moisture that's been drawn out then transfer them to the prepared baking sheets in a single layer. Bake for 20-25 minutes, until crisp but not dark, flipping the chips once half way through the baking time.
Sprinkle with salt to taste - dried herbs, smoked paprika, black pepper and curry powder also make good add-ons. Cool and serve or store in an air tight container.