Makes: 6-8 cups
Prep time: 25 minutes
Cooking time: 20 minutes
- 2 purple or golden beetroots- Peeled and halved crosswise
- 2 parsnips- Peeled, skinny ends discarded and fat ends halved lengthwise
- 2 sweet potatoes- Peeled and halved crosswise
- Fine sea salt
- Olive oil cooking spray (can also use canola oil)
- Using a mandoline or handheld slicer, slice the vegetables 1-2 mm thick
- Place the vegetable slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Position racks in the upper and lower thirds of the oven and preheat to 190 degrees . Lightly coat 2 baking sheets with cooking spray.
- Working in batches, place vegetable slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes. Transfer to a bowl. Wipe the baking sheets clean. Repeat with more cooking spray and the remaining vegetable slices.
Alternative vegetables that can be used to make your veggie chips include turnip, carrot, kale and zucchini although cooking times may vary. They can be eaten right away or stored in an air-tight container for up to 3 days.
*Tip: Once your chips are cooked and/or slightly browned take them out of the oven and leave them to cool down and become crispy. Keep this is mind when cooking because I found that although they might not seem ready, it might just mean that they need to crisp up out of the oven.