Autumn is root vegetable season and one of our favourite ways to use up surplus beets, sweet potatoes, parsnips and celery root is to slice each veg extra thin and bake them in the oven. Healthier than standard potato chips, these colourful, crunchy bites are a seasonal snack you’ll make again and again.
Thin is In…
The best way to ensure your chips are thin and crisp is to use a mandoline to slice each vegetable but be warned: the blade of the mandoline is extremely sharp. Most mandolines come with a safety guard — make sure you use it to prevent mishaps and nasty accidents.
Root Vegetable Chips
Recipe adapted from Rachael Ray.
2 sweet potatoes, peeled and halved crosswise
2 large parsnips, peeled, skinny ends discarded and fat ends halved lengthwise
1 celery root, peeled and halved crosswise
2 purple or golden beets, peeled and halved
Fine sea salt
Olive oil cooking spray
Position racks in the upper and lower thirds of the oven and preheat to 375 degrees.
Using a mandoline or handheld slicer, slice the vegetables 1/16 inch thick.
Place the vegetable slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Lightly coat 2 baking sheets with cooking spray.
Working in batches, place vegetable slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes. Transfer to a bowl. Wipe the baking sheets clean. Repeat with more cooking spray and the remaining vegetable slices.