Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
Got the winter squash blahs? Root vegetables are plentiful, so why not try a new recipe using them? Make some homemade baked veggie chips!
Root vegetables are the roots of plants that are eaten as vegetables. These roots grow into the ground from the base of the plant stem. They anchor the plant, absorb water and nutrients, and store energy.
Root vegetables are rich in nutrients, low in fat and calories, and affordable. They have wildly varying characteristics and most are suitable for chip making. Radishes, sweet potatoes, parsnips, carrots, beets, turnips or rutabagas are great options.
Ingredients
- 4 medium carrots, peeled and sliced on the diagonal, paper-thin from Pierce Family Farm
- 2 medium parsnips, peeled and sliced on the diagonal, paper-thin from Willow Creek Farms
- 2 Tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon smoked paprika (find it in bulk spices)
Directions
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Preheat oven to 350° F. While the oven preheats, scrub, peel and slice carrots and parsnips as thin as possible (about 1/16 inch). A mandolin works best.
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Place veggie slices in a large bowl and toss with olive oil and spices until coated.
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Lay in a single layer on baking sheet. Bake for 12 to 15 minutes, until golden brown and starting to crisp around the edges. Tip: parchment paper can be used to line the pan.
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Remove from oven and transfer to a platter to cool. The chips will be best if eaten while still warm.