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.
- Cook Time
- Prep Time
- 4 ServingsServings
- 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
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.