Roasted Chips
 
Prep time
Cook time
Total time
 
Serves: 6-8
INGREDIENTS:
  • 8 cups of finely sliced root vegetables (I used red and striped beets, carrots, yams and white and purple potatoes)
  • ¼ cup cold-pressed olive oil
  • Sea salt and pepper
DIRECTIONS:
  1. Preheat oven to 400°. Set up a big bowl with cold water and ice cubes and as you cut the vegetables place them in and leave them to sit for 10 minutes (this is the secret to make them crispy). If you are using beets or purple potatoes I recommend putting them in their own separate ice bath so their color doesn't bleed onto the other vegetables. Next, pat them dry and arrange the vegetable slices side by side on parchment lined baking sheets. Use a pastry brush to lightly brush oil onto each piece then sprinkle lightly with salt and pepper and place them in the oven for 10 minutes. Remove, flip them over and brush the second side with oil then sprinkle with salt and pepper and place back in the oven for 10 to 15 minutes. They are done when the edges start to brown or curl up slightly and the vegetables feel pretty sturdy when you pick them up, they shouldn't be too soft in the middle or floppy, if so they need a few extra minutes. Place them on paper towels to absorb any excess oil and as they cool they will get crispier.
Recipe by Love from the Land at https://www.lovefromtheland.com/roasted-chips/