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Baked Root Vegetable Chips

Root veggies like carrots, parsnips, beets, yams, sweet potatoes, rutabagas, turnips, onions, and even ginger grow underneath the ground where they’re not only the anchor & foundation of a plant, but they also soak in enormous amounts of minerals. Bonus: when you roast or bake root vegetables, they caramelize into a glorious sweet flavor, perfect for curbing sweet cravings. Serve these on their own or as a crunchy side with soup or salad.

INGREDIENTS

Mix & Match any of these root veggies:
Golden beets
Red beets
Sweet potatoes
Parsnips
Rutabagas
Turnips
You’ll need:
Olive Oil or Coconut Oil  (enough to lightly oil the tray and vegetables)
Sea Salt to taste
OPTIONAL: add herbs & spices for variety. Try parsley, rosemary, garlic granules, chili powder, cumin or paprika.

Root veggies like carrots, parsnips, beets, yams, sweet potatoes, rutabagas, turnips, onions, and even ginger grow underneath the ground where they’re not only the anchor & foundation of a plant, but they also soak in enormous amounts of minerals. Bonus: when you roast or bake root vegetables, they caramelize into a glorious sweet flavor, perfect for curbing sweet cravings. Serve these on their own or as a crunchy side with soup or salad.

INGREDIENTS

Mix & Match any of these root veggies:
Golden beets
Red beets
Sweet potatoes
Parsnips
Rutabagas
Turnips
You’ll need:
Olive Oil or Coconut Oil  (enough to lightly oil the tray and vegetables)
Sea Salt to taste
OPTIONAL: add herbs & spices for variety. Try parsley, rosemary, garlic granules, chili powder, cumin or paprika.

METHOD

Preheat the oven to 400F. Peel the vegetables & slice into about ⅛-inch thick rounds using a mandolin, handheld slicer or knife. In a big bowl filled with cold water, soak sliced vegetables for about 10 minutes. (This step is not mandatory, but it will help them get crispy! Soak beets in a separate bowl to avoid turning the other veggies pink.) Pat each slice dry.

Next, use 2-3 baking trays and brush each with a thin layer of oil. Place veggie slices on the lightly oiled trays, making sure they don’t overlap. Then, brush each slice with olive oil and sprinkle with salt and seasonings of choice. (You will likely need to roast a few batches.) Place the trays in the oven for 20-25 minutes, flipping about halfway through. For the last 10 minutes, check frequently to avoid burning. Remove the smaller chips first once the edges are crispy and the chips are starting to curl up.
The chips should crisp up even more once cooled. Sprinkle with additional salt and seasonings to taste. Dig in!

NOTE: Best eaten right away.