Appetizers/ Recipes/ Sides/ Snacks/ vegetarian recipes

Baked Root Vegetable Chips with Buttermilk-Parsley Dipping Sauce

Baked Root Vegetable Chips with Buttermilk-Parsley Dipping Sauce
I’ve often wondered if root vegetables have an underground society, where they discuss top secret vegetable-y things. Those little ninjas. There’s something very mysterious and covert about root vegetables, as though they know something we don’t. Given the option, I would love to be a fly on the wall at a clandestine Root Club meeting. The first rule of Root Club is you do not talk about Root Club. (Just kidding.)

If you remember my Guide to Root Vegetables, you have already unearthed my deep-seated desperate love for roots. They are not as intimidating as one would think, and as it turns out, they make great chips!  Snacks, anyone?

Root Vegetables
Baked root vegetable chips are a healthy alternative to your average store-bought tortilla or potato chip. It may seem like a lot of work to peel and slice vegetables, but I promise it goes quickly, especially if you use a mandoline slicer. And it’s so worth it!

Here are a few tips and tricks for perfect root chips:

  1. Use a mandoline slicer for quick and even slicing.
  2. Lightly coat each vegetable slice (including the edges) with oil. Too much oil will cause the roots to get soggy.
  3. Sprinkle with your favorite spices such as garlic powder, onion powder, ground cumin, chili powder, Cajun seasoning, salt, and pepper.
  4. To get a nice crispy chip, bake the slices on top of a wire rack. This allows much of the moisture to evaporate from the roots.
  5. Serve with a dipper, such as Roasted Cauliflower Hummus, Roasted Red Pepper Cashew Cream,  Sweet Corn Guacamole, or a dipping sauce…

Mmmmyeeeeesss, about that dipping saaaauce (said like Smithers from The Simpsons). I made buttermilk-parsley dipping sauce for these root chips, which is essentially a souped-up version of ranch dressing. But way better because this version is mayo-free. And if there’s one thing you should know about me, it’s that I ha ha ha haaaate mayonnaise! But I loooove me some buttermilk-parsley dipping sauce!

Baked Root Vegetable Chips with Buttermilk-Parsley Dipping Sauce
Do note that since these chips are not deep-fried or made using a dehydrator, they won’t get quite as crispy as store-bought root veggie chips. You’ll want to eat these right out of the oven when they’re still warm–these aren’t the kind of chips you can store and eat later because they’ll get soggy!

Print

Baked Root Vegetable Chips with Buttermilk-Parsley Dipping Sauce

Homemade root veggie chips served with a tangy Buttermilk-Parsley Dipping Sauce.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: About 2 cups of chips

Ingredients

For the Buttermilk-Parsley Dipping Sauce:

  • 1 (7-ounce) cup 2% Greek yogurt
  • 6 tablespoons buttermilk
  • 2 tablespoons minced parsley
  • 2 cloves minced garlic
  • 1 teaspoon lemon zest
  • 1 teaspoon honey
  • Salt to taste

For the Root Vegetable Chips

  • 1 medium turnip
  • 1 large parsnip
  • 1 medium golden beet
  • 1 medium red beet
  • 2 tablespoons olive oil or grapeseed oil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt + more to taste

Instructions

To Prepare the Buttermilk-Parsley Dipping Sauce:

  1. In a small bowl, whisk all ingredients for the dipping sauce together until combined. Cover and refrigerate until ready to use.

To Prepare the Root Chips:

  1. Preheat the oven to 400ºF.
  2. Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl.
  3. Peel all of the root vegetables and use a mandoline slicer to slice them 1/8-inch thick. (You can also slice them thinly using a sharp knife, but be very careful, as roots tend to be difficult to cut.)
  4. Use a brush to lightly coat both sides of each chip with oil, then place the slices on an oven-safe wire rack, making sure the slices do not overlap. Place the wire racks on 2 baking sheets. (If you don’t have enough wire racks or baking sheets, you can make the chips in 2 batches.)
  5. Place the baking sheets in the oven and bake the roots until golden-brown and crispy. Check on the roots every few minutes once they have been baking for 20 minutes; remove any chips that are brown and crisp and return the rest to the oven until they’re all done baking.
  6. Serve fresh out of the oven with buttermilk-parsley dipping sauce.

Notes

Baking technique adapted from Just a Pinch’s Crispy Oven-Baked Beet Chips.

You Might Also Like

34 Comments

  • Reply
    Kelli @ The Corner Kitchen
    March 6, 2014 at 10:11 am

    Root vegetables are awesome, and root vegetable chips are probably one of the greatest snacks ever!! I really have to use my mandoline more often. I’ve had it for a few years, but it mostly lives in the back of a cabinet 🙁 I’m slightly scared of it, but mostly I can’t slice anything evenly to save my life. Maybe it’s time to try again.

    • Reply
      Julia Mueller
      March 6, 2014 at 11:25 am

      So glad you love root chips! Mandolin slicers can be a bit intimidating and the first one I owned required much more elbow grease than the one I have now. There’s nothing like getting into a nice slicing rhythm and having all the slices come out squeaky clean and perfecto. Lemme know if you try them, girly!! 🙂

  • Reply
    Hannah @ CleanEatingVeggieGirl
    March 6, 2014 at 10:28 am

    Baked parsnips are one of my favorite things! I need to try out baked beets!…and in chip form!

    • Reply
      Julia Mueller
      March 6, 2014 at 11:26 am

      YESSS! Parsnip chips are some of my faves, too!! The beet ones can be a little trickier in the sense that they don’t crispy up quite like parsnip chips do, but they’re still so good in my opinion and definitely satisfy the savory munchie craving. 🙂 Hope you give the beet chips a go!

  • Reply
    penster47
    March 6, 2014 at 1:11 pm

    I love the baked chips in the deli section, but they are like $5 for a little bitty package. I think I would try dehydrating them first to almost dry and then baking them in the oven with seasonings and maybe spritz with just a tiny bit of EVOO.

    • Reply
      Julia Mueller
      March 6, 2014 at 3:19 pm

      I’ve noticed how expensive veggie chips can be too. Unfortunately, it’s not much more cost effective to make them at home, but they sure are tasty! Good call on dehydrating them first and then baking them to a nice crisp. Let me know if you try out this method!!

  • Reply
    Meg van der Kruik
    March 6, 2014 at 2:40 pm

    Julia!!! This is simply gorgeous. I cannot wait to try these at home:)

    • Reply
      Julia Mueller
      March 6, 2014 at 3:17 pm

      Woop woop! Let me know when you do!! 🙂

  • Reply
    Liz @ I Spy Plum Pie
    March 6, 2014 at 4:38 pm

    Ooh yum, I’m a huge fan of root vegetables too. I’d happily eat roast veggies all year round! I think I need to invest in a mandolin and start making chips of my own!

    • Reply
      Julia Mueller
      March 6, 2014 at 5:46 pm

      YES! You’ll love them, Liz! You can also make the chips without a mandolin…it just takes a little extra muscle 🙂 Let me know if you try them out!

  • Reply
    dishing up the dirt
    March 6, 2014 at 6:58 pm

    you know I love everything about these right?!

    • Reply
      Julia Mueller
      March 6, 2014 at 8:11 pm

      I do! I do! I do!! And I’m 200% certain you have all the roots you need growing in your backyard to make this thing happen in abundance!!

  • Reply
    sue/the view from great island
    March 6, 2014 at 7:47 pm

    Homemade veggie chips are my favorite snack in the world, but I hate dealing with all that oil. I’m super excited to try the baked method!

    • Reply
      Julia Mueller
      March 6, 2014 at 8:12 pm

      I hear ya, Sue! I’m not a fan of deep frying mostly because of the oil disposal once all is said and done. Hope you like the baked method!

  • Reply
    Elisa @ Insalata di Sillabe
    March 7, 2014 at 5:34 am

    Such a creative idea to use up root vegetables! I have to admit I don’t use them often when cooking but this would be a great way to introduce them into my food routine!

    xo, Elisa

  • Reply
    Sarah @ Making Thyme for Health
    March 7, 2014 at 1:38 pm

    These are so BEAyootiful! And that sauce?! You’re torturing me.

    • Reply
      Julia Mueller
      March 7, 2014 at 2:13 pm

      Roots definitely make a pretty chip, that’s fo sho!! You’d love these, m’dear! Hope you have a great weekend.

  • Reply
    lisacng @ expandng.com
    March 7, 2014 at 3:39 pm

    This might be the only way I’d eat root veggies, so thank you 🙂

    • Reply
      Julia Mueller
      March 8, 2014 at 9:49 am

      You’re welcome, Lisa! They definitely go down reaaaaal nice, I tell ya what 😉

  • Reply
    Katie @ Produce on Parade
    March 7, 2014 at 8:35 pm

    Yum, yum, yum! I made taro root chips once, they were so good. I learned that you have to slice them veryyyy thinly though…

    • Reply
      Julia Mueller
      March 8, 2014 at 9:47 am

      Root chips are funny like that – they’re definitely tricksters and need a little extra special care in the slicing/baking department. Did you know I’ve never used taro root? I must try this soon!

  • Reply
    Cara's Healthy Cravings
    March 8, 2014 at 7:18 am

    I don’t think I would have a problem eating these straight from the oven while warm, my problem would be sharing them!

    • Reply
      Julia Mueller
      March 8, 2014 at 9:48 am

      I have that very problem! Once they’re finished, I want to covet them for myself, so I tend to make huuuuuuge batches 🙂 Have a great weekend, Cara!

  • Reply
    Laura (Got Chocolate)
    March 8, 2014 at 12:53 pm

    How timely! I’ve been making an assortment of these for a few weeks now. I love the idea of baking them on a rack and the dipping sauce. My daughter will LOVE the sauce!

    THANK YOU! Keep ’em comin’. 😀

    • Reply
      Julia Mueller
      March 9, 2014 at 11:41 am

      So happy to hear you’re a fellow root chip lover, Laura!! Let me know what you think of the rack technique and the dipping sauce! 🙂

  • Reply
    Joanne
    March 8, 2014 at 11:26 pm

    My mandoline is about to get USED and ABUSED.

    • Reply
      Julia Mueller
      March 9, 2014 at 11:41 am

      Go to town, sister! Go.to.town. !!

  • Reply
    mjskit
    March 9, 2014 at 11:04 pm

    After seeing these awesome chips, I feel bad about having spent A LOT of money buying them at the grocery. These look perfect and so easy to make. Thanks for sharing!

    • Reply
      Julia Mueller
      March 10, 2014 at 8:12 am

      Yup, veggie chips can be a hefty chunk of change! Glad you like the idea of making them at home, and let me know if you try the recipe! 🙂

  • Reply
    :D
    March 10, 2014 at 6:15 am

    Can you make a bunch and store them in an airtight container for several days or they have to be eaten right away?

    • Reply
      :D
      March 10, 2014 at 6:20 am

      I found your answer above. Sorry, I didn’t read first. Thanks for clarifying about eating them right away.

      • Reply
        Julia Mueller
        March 10, 2014 at 8:18 am

        Hi there! As you probably found out, the chips become chewy if you store them as opposed to eating them right away 🙁 Although I don’t own a dehydrator, I hear you can get a more consistently crunchy chip through the dehydrator route than with oven-baked chips. Thanks for trying out the recipe!!

  • Reply
    Seb
    March 12, 2014 at 3:30 am

    Nice! I once bought a bag of vegetable chips in the Netherlands but then forgot about them again. This is totally uncommon in Germany but I love the idea and also the taste. And it seems to be pretty easy to make your own, so thanks for the recipe and the reminder – and the great photos! Glad I found this before root vegetables are out of season again 🙂

  • Reply
    Suby
    January 25, 2015 at 10:28 pm

    Looks so yummy and healthy too… would like to try this out soon..!

  • Leave a Reply