Roasted Root Vegetable Chips

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
• salt

What you do:

1. Preheat the oven to 400F.
2. Slice the vegetables as thinly and uniformly as you can.
3. Place the vegetables in a bowl and drizzle with a tablespoon or two of olive oil, and some salt.
4. Spread the vegetables in one layer on a baking sheet. Keep each type of vegetable together; the roasting time varies between the vegetable types.
5. 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.
6. It’s best to eat these the day you make them, as they will get a little soft.