October 10, 2014

Roasted Vegetable Chips—Sweet Potato, Beet & Parsnip. {Recipe}


These vegetable chips are my absolute favorite snack.

I have a serious salty tooth and these satisfy me every time. I was first inspired to make vegetable chips having tasted them at a close friend’s party.

Hers had been purchased from the local supermarket and I was convinced I could make better and healthier ones at home. Although these little guys have a decent amount of salt, they have been baked rather than fried like the store bought version. So after some experimenting at home this very simple recipe was born!

2 sweet potatoes
2 beets
2 parsnips
2 tbsp olive oil
½ tsp chilli powder
2 tbsp sea salt and freshly ground black pepper

Start by preheating your oven to 200°C/gas mark 6 (390° Faranheit). Trim the ends off the sweet potatoes, beets and parsnips (which shall here on in be referred to as “the veggies”). If you’re using organic veggies I always prefer to leave the skin on, just make sure to wash them thoroughly.

If you don’t use organic then peel all veggies. Using a mandoline, a swivel peeler or the Julienne setting on a food processor to slice the veggies into wafer-thin chips. Spread them out on some paper towels to remove excess moisture—this will ensure they crisp up well in the oven.

In a large mixing bowl add the olive oil, chilli powder, sea salt and black pepper to the dried sliced veggies and mix well, ensuring they are well coated in the seasoning.

Tip the mixture onto a baking tray and place it in the middle shelf of your oven for 20 minutes, at which time they should be golden brown. Check the veggies after 10 minutes and turn them. Depending on the strength of your fan they may not require the full cooking time.

They’re at their best fresh out of the oven, but are also great when cooled. Serve them up as nibbles before a dinner party or as a snack any time.


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Editor: Travis May

Photo:Wiki Commons

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