Baked Root Veggie Chips

Plan for: 40 minutes
Yield: 4 servings

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Ingredients:

2 sweet potatoes, large beets, or equivalent amount of other root vegetables, peeled (or not, if you like your chips with some peel still intact)*
Nonstick cooking spray
Salt and pepper to taste

 

*Try using a combination of veggies for an explosion of flavor and color! Sweet potatoes, beets, carrots, parsnips and rutabagas all make great chips. However, keep in mind that smaller veggies like carrots will bake faster, so you might need to remove them from the oven earlier than the larger chips.

Directions:

  1. Preheat oven to 375 degrees.
  2. Using a mandolin, thinly slice your root veggies into 1/16-inch rounds.
  3. Spread out onto paper towels in a single layer, and sprinkle with salt. Leave for 15 minutes to let the salt draw out any excess liquid, and then blot with the paper towels.
  4. Prep a baking sheet by wrapping in aluminum foil, and then lightly spray the foiled surface with cooking spray.
  5. Spread your raw chips out into a single layer on the prepped, foiled cooking sheet and lightly spritz with cooking spray. Salt and pepper to taste.
  6. Bake for about 20 minutes, checking the chips occasionally. Remove any chips that brown earlier than the rest.
  7. Once the chips are crispy and golden around the edges, remove from the oven and allow to cool slightly.
  8. Pair with the HOPE Hummus of your choice, and enjoy!

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