Root Vegetable Chips
- Total Time
Crisp vegetable chips have taken off as a smarter-than-potato-chips snack choice and for good reason. They have better stats and are uber flavorful. Ours are no exception.
uncooked carrot(s)1 large, (very large), peeled
uncooked parsnip(s)1 ½ medium, peeled
uncooked sweet potato(es)1 small, scrubbed
kosher salt¾ tsp
cooking spray1 spray(s)
cayenne pepper1 pinch
- Preheat oven to 400°F. Line two large rimmed baking sheets with nonstick foil.
- Cut carrot, parsnip, and potato into 1/8-inch-thick slices using vegetable slicer or thin slicing blade of food processor. Combine vegetables in large bowl and generously spray with olive oil nonstick spray, tossing to coat evenly. Sprinkle vegetables with salt and cayenne, tossing to coat.
- Arrange vegetables in single layer on prepared baking sheets. Bake until lightly browned, about 30 minutes, rotating baking sheets halfway through baking time and transferring vegetables to large bowl as they are browned. (Chips will crisp a bit as they cool.)
- Per serving: about 1/2 cup