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?
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:
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!
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!
For the Buttermilk-Parsley Dipping Sauce:
For the Root Vegetable Chips
To Prepare the Buttermilk-Parsley Dipping Sauce:
To Prepare the Root Chips:
Baking technique adapted from Just a Pinch's Crispy Oven-Baked Beet Chips.
New Recipes Every Week!Get email updates from Oh My Veggies