Even though I know they are so bad for me, I really really love potato chips. I never ever buy them unless it’s a special occasion because I know I will not be able to leave a single chip in the bag. I’ve tried some of those fancy root vegetable chips, and loved them too.
Looking for a healthy alternative, I figured I could make my own root vegetable chips at home, using much less oil than the store-bought bags of chips. The trick is getting them very thinly and uniformly sliced. To do this I used a mandoline.
The picture of the roasted chips above was taken before I decided I needed to put them back in the oven to get a little crisper. They should look more browned than in that photo.
What you need:
- 1 small potato
- 1 carrot
- 1 parsnip
- 1 beet
- olive oil
What you do:
- Preheat the oven to 400F.
- Slice the vegetables as thinly and uniformly as you can.
- Place the vegetables in a bowl and drizzle with a tablespoon or two of olive oil, and some salt.
- Spread the vegetables in one layer on a baking sheet. Keep each type of vegetable together; the roasting time varies between the vegetable types.
- Roast for about 15 minutes, then check the chips. If some are done, remove them, then let the rest continue to roast, checking every 5 minutes until they are done. They will get crisper as they cool.
- It’s best to eat these the day you make them, as they will get a little soft.