Beet & Root Vegetable Chips
By Ashley English
Feel free to replace any of the vegetables suggested with an equal number of beets.
Yield: 4–5 cups
2 medium beets, any variety
2 medium carrots
2 medium sweet potatoes
2 taro roots, parsnips, or celeriac roots
Coconut or olive oil cooking spray
Preheat oven to 275°. Trim and peel the vegetables and set aside scraps for composting. Using a mandolin, slice the vegetables as thin as possible, 1/8 inch or less.
Lightly spray two rimmed baking sheets with oil. Place the sliced vegetables in a single layer on the sheets. Give a second light spray of oil over the vegetables.
Place the baking sheets in the oven and bake for 1 hour, flipping the slices halfway through the cooking time.
Remove the pans from the oven and transfer the chips to a large bowl while still warm. Sprinkle with the salt and toss gently using your hands. Allow the chips to cool. Eat immediately or store in a lidded container at room temperature for up to a week. Serve alongside a sandwich, as an appetizer with dip, or any way you like to eat chips.
Ashley English is the author of Handmade Gatherings: Recipes and Crafts for Seasonal Celebrations and Potluck Parties. Visit her website, smallmeasure.com.