They key in this recipe for make your own root vegetable chips is to use a mandoline slicer so the chips cook evenly and are uniform in size. The thinner they are sliced, the crispier and more delicate.
Baked Root Vegetable Chips with Babaganoush
Servings
4 Servings
Ingredients
- 1 medium beet peeled
- 1 medium sweet potato/yam scrubbed*
- 1 medium turnip scrubbed*
- 3 tablespoons olive oil divided
- 2 teaspoons sea salt
- 1 teaspoon black pepper divided
- 1 container of Sabra’s Babaganoush
Instructions
- Preheat oven to 350F. Line 3 large baking sheets with parchment paper and set aside. Using a mandoline, slice the vegetables to 1/8-1/16th of an inch so they are uniform in width. The thinner the slices, the crispier in texture. In three small bowls, place each type of vegetable and coat in 1 tablespoon of olive oil. Transfer the slices to the parchment paper in a single line and bake for 15-20 minutes, rotating the pan once midway, until the vegetables have shriveled and crisped up. Transfer the chips to a large bowl and gently toss with the sea salt and black pepper. Serve alongside babaganoush and enjoy dipping these healthy delicious chips.
- *you can leave the peel on for a more rustic look, with the extra nutrients from the peel, or you can peel them to remove the outer layer.
It was enough when we made it, but you can always add more next time
is there enough olive oil?? I tried this and it came out dry-ish