This recipe is all about variety: choose your favorite vegetable listed, then pick your favorite seasoning.Ingredients
2 small peeled sweet potatoes; or 3 fat peeled parsnips, thin ends trimmed; or 3 fat peeled carrots, thin ends trimmed; or 1 small peeled taro root; or 1 small peeled yucca root; or 3 scrubbed or peeled medium beets
3 tsp. vegetable oil, divided
¾ tsp. fine sea salt, or more to taste
¾ tsp. chili powder or curry powder; or ½ tsp. ground black pepper, garlic powder, ground cumin, ground coriander, cayenne powder, or wasabi powder
Evenly space three racks in oven, and preheat oven to 300°F. Line three baking sheets with parchment paper.
Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. (You should have 4 cups sliced vegetables.)
Pour 1/2 tsp. oil onto each prepared baking sheet, and use pastry brush to coat parchment. Place sliced vegetables on baking sheets without letting them touch. (Don’t mix different vegetables on same sheet.) Brush vegetables with remaining 1 1/2 tsp. oil, and sprinkle with salt. Place chosen spice in small, fine-mesh strainer, then lightly tap edges of strainer to sprinkle spice over chips.
Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays every 7 to 10 minutes, or until vegetables begin to brown on edges and look dry. (To test, take 1 chip off baking sheet, cool on counter 30 seconds, then taste for crispiness.) Cool 1 minute on baking sheet, then transfer to large bowl or cooling rack to cool completely.
- Per 1/2 cup serving
- 1 g
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- 14 g
- 0 mg
- 512 mg
- 2 g
- 4 g