Packaged root veggie chips can be pricey. Try your hand at this DIY version for a more affordable healthy snack.
Recipe Rating – Medium
- Low moisture root vegetables (parsnips, rutabaga, sweet potatoes, taro, and/or celery root); scrubbed, peeled, and cut in half
(beets can also be used in this recipe, but you’ll want to wear plastic gloves while slicing them to avoid staining your hands)
- Olive or avocado oil
- Fine sea salt
- Large baking sheets or cookie sheets, lined with parchment paper
- Preheat oven to 300°F. Position baking racks in the top and lower third of your oven.
- Use a box grater with a slicing option or mandoline to cut veggies into thin (but not paper thin) slices.
- Arrange in groups (e.g., just sweet potatoes, just parsnips) on lined baking sheets. Some veggies may crisp up faster than others. Grouping them will make it easier to remove the ones that cook more quickly. Brush with oil and sprinkle with sea salt.
- Bake 15–20 minutes, then switch baking sheets from top to bottom rack (or bottom to top) and rotate sheets on the rack.
- Bake 15–20 minutes longer, then rotate sheets and racks again. Check to see if any veggies are getting too dry.
- Bake for another 5 minutes until chips are slightly browned and somewhat crisp.
- Cool completely and store in an airtight container until ready to eat.
- Use within a day or two after baking.