Root Veggie Chips Recipe

Carrots: These add a sweet and earthy flavor to the chips, along with a vibrant orange color.

Beets: Known for their deep red hue and slightly sweet taste, beets add a unique flavor and color to the chips.

Sweet potatoes: These provide a natural sweetness and a satisfying crunch, making them a favorite for veggie chips.

Olive oil: Used to coat the vegetable slices, helping them crisp up in the oven.

Salt: Enhances the natural flavors of the vegetables and adds a savory touch.

When using a mandoline slicer, ensure that you adjust the blade to achieve uniform thickness for all your root vegetables. This consistency is crucial for even baking and achieving that perfect crispiness. Additionally, after tossing the slices in olive oil and salt, let them sit for a few minutes to allow the flavors to meld. This brief resting period can enhance the overall taste of your veggie chips.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness when baked, making them a great alternative to carrots.

• beets - Substitute with turnips: Turnips offer a slightly peppery flavor and similar texture, providing a unique twist to the root veggie chips.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a comparable sweetness and texture, making it a suitable replacement for sweet potatoes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it an excellent alternative to olive oil for baking.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but with a slightly different mineral content, adding a subtle complexity to the chips.

• Allow the root veggie chips to cool completely before storing. This prevents any residual heat from creating moisture, which can make the chips soggy.

• Use an airtight container to store the chips. A glass jar with a tight-fitting lid or a resealable plastic bag works well. Ensure that the container is completely dry before adding the chips.

• Place a paper towel at the bottom of the container. This will help absorb any excess moisture and keep the chips crispy.

• Store the container in a cool, dry place, away from direct sunlight. A pantry or a cupboard is ideal.

• If you want to keep the chips for an extended period, consider freezing them. Lay the chips in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.

• Once the chips are frozen, transfer them to a resealable freezer bag. Remove as much air as possible from the bag before sealing it to prevent freezer burn.

• Label the bag with the date so you can keep track of their freshness. Frozen root veggie chips can last up to 2 months.

• When you're ready to enjoy the frozen chips, let them thaw at room temperature for a few minutes. If they’ve lost some of their crispiness, you can reheat them in the oven at 300°F (150°C) for about 5-10 minutes.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the root veggie chips in a single layer on a baking sheet.
  3. Bake for 5-10 minutes, or until they regain their crispiness.
  4. Let cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the root veggie chips in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through.
  4. Check for crispiness and let cool slightly before serving.

• Microwave Method:

  1. Place a paper towel on a microwave-safe plate.
  2. Spread the root veggie chips in a single layer on the paper towel.
  3. Microwave on high for 30-60 seconds, checking frequently to avoid burning.
  4. Let cool for a minute before serving.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the root veggie chips in a single layer.
  3. Heat for 2-3 minutes, flipping occasionally, until they are crispy again.
  4. Remove from skillet and let cool slightly before serving.

• Mandoline slicer: Essential for achieving uniformly thin slices of carrots, beets, and sweet potatoes.

• Baking sheet: Used to spread the veggie slices in a single layer for even baking.

• Oven: Preheated to 375°F (190°C) to bake the veggie chips until crispy.

• Mixing bowl: Ideal for tossing the sliced veggies with olive oil and salt.

• Spatula: Handy for flipping the veggie slices halfway through the baking process.

• Cooling rack: Allows the chips to cool evenly and become crispy after baking.

• Parchment paper: Lining the baking sheet with this can help prevent the veggie slices from sticking.

• Measuring spoons: Used to measure out the olive oil and salt accurately.

Use a mandoline slicer: A mandoline slicer ensures even, thin slices quickly, saving you prep time.

Batch baking: Use multiple baking sheets to cook more veggie chips at once.

Preheat the oven: Start preheating your oven before you begin slicing to save time.

Prep ahead: Slice your root vegetables in advance and store them in the fridge.