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Root Veggie Chips with Tahini Dipping Sauce

There is something so satisfying about replacing a store-bought item with a homemade version. These baked veggie chips are no exception! Not only does it feel good to make these chips with your own two hands, root vegetables can also help boost your serotonin levels, the “feel good” hormone. Top it off with tahini dipping sauce for extra nutrients and mood-boosting properties, too!

INGREDIENTS

Makes approximately 4 trays

For the Root Veggie Chips: 
1 large sweet potato
1 Japanese yam
2 large beets
Olive oil or avocado oil to coat (about 1 tablespoon)
1 teaspoon sea salt (or to taste)

Other options: parsnips, radishes, Yukon Gold potato, carrots, rutabaga, turnips

For the Tahini Dipping Sauce:
½ cup tahini*
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon sea salt
¼ cup warm water (adjust to desired thickness)
Sprinkle of paprika and a sprig of fresh parsley (reserve until end)

*I made the tahini in the Nutramilk using 2 cups sesame seeds and a pinch of sea salt. (Use code EliseM for $50 off + free shipping.)

There is something so satisfying about replacing a store-bought item with a homemade version. These baked veggie chips are no exception! Not only does it feel good to make these chips with your own two hands, root vegetables can also help boost your serotonin levels, the “feel good” hormone. Top it off with tahini dipping sauce for extra nutrients and mood-boosting properties, too!

INGREDIENTS

Makes approximately 4 trays

For the Root Veggie Chips: 
1 large sweet potato
1 Japanese yam
2 large beets
Olive oil or avocado oil to coat (about 1 tablespoon)
1 teaspoon sea salt (or to taste)

Other options: parsnips, radishes, Yukon Gold potato, carrots, rutabaga, turnips

For the Tahini Dipping Sauce:
½ cup tahini*
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon sea salt
¼ cup warm water (adjust to desired thickness)
Sprinkle of paprika and a sprig of fresh parsley (reserve until end)

*I made the tahini in the Nutramilk using 2 cups sesame seeds and a pinch of sea salt. (Use code EliseM for $50 off + free shipping.)

METHOD

To make the Root Veggie Chips:

Preheat oven to 375 degrees.

Peel and slice the root veggies into thin rounds. This can be done with a handheld slicer or a mandolin on the 1/16-inch setting. Add sliced veggies into a large mixing bowl and toss with olive oil or avocado oil so that each round is lightly coated. (This may need to be done in batches.)

Place the sliced veggies in a single layer on parchment lined baking sheets. Bake for about 20 minutes, flipping the rounds over after about 12 minutes. Remove from oven when the chips are golden brown around the edges. Let stand for 5 minutes before eating to allow the chips to crisp up. Sprinkle with additional sea salt and other seasonings, if desired. Repeat the baking process with remaining veggies. Serve in a shallow bowl alongside the tahini dipping sauce.

Best eaten immediately. Store remaining chips in an airtight container for up to two days.

NOTE: The chips can burn easily and depending on the thickness, the baking time can vary. Check every few minutes after flipping the vegetables and adjust cooking time accordingly.

To make the Dipping Sauce:

In a small mixing bowl, add tahini, garlic, cumin, and sea salt. Whisk until smooth. Slowly add in the warm water and whisk until desired consistency is reached. Adjust seasonings to taste. Top with paprika and fresh parsley. Serve alongside the chips.

Store remaining sauce in the refrigerator for up to five days.