Mixed Root Veggie Chips

Mixed Root Veggie Chips
4.5 from 2 ratings
Fill 202 Print
If you're a fan of root chips like Terra, you'll love this less expensive homemade version. You can use big carrots, beets, purple sweet potatoes, and parsnips to get a whole array of color on your plate. The best way to get these veggie chips super thin is by using a mandoline slicer, but be very careful of the sharp blade. Recipe courtesy of Mareya Ibrahim,  Eat Like You Give A Fork: The Real Dish on Eating to Thrive. 
Prep Time
20
minutes
Cook Time
30
minutes
Servings
4
servings
Total time: 50 minutes
Ingredients
  • 6 medium assorted root veggies (carrots, golden beets, purple beets, sweet potatoes, parsnips, turnips), sliced paper-thin on a mandoline (4 cups total)
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon ground cumin or turmeric
  • himalayan pink salt
Directions
  1. Preheat the oven to 325°F.
  2. Line a large baking sheet with parchment paper or a silicone baking mat.
  3. In a gallon-sized container, toss together the sliced veggies, olive oil, and cumin, rubbing the oil over all the surfaces to coat.
  4. Arrange the veggies in a single layer on the prepared baking sheet and sprinkle with salt.
  5. Bake until crispy, 25 to 30 minutes.
  6. Remove from the oven and let cool for 5 to 10 minutes before enjoying.
Recommended