healthy Roasted Veggie Chips Recipe
Roasted Veggie Chips are crispy oven-baked vegetable chips made with beets, turnips, parsnips, and radishes.
Ingredients
- 4 small golden beets
- 4 small red beets
- 2 small turnips
- 2 medium parsnips
- 1 bunch radishes
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons salt
- 2 teaspoons freshly ground black pepper
- 3 tablespoons chopped fresh herbs rosemary, sage, and/or thyme
Instructions
- Preheat the oven to 400°F (200°C).
- Line two large baking sheets with parchment paper.
- Thinly slice the golden beets, red beets, turnips, parsnips, and radishes to approximately ⅛ inch thick using a mandoline, box grater slicer, or sharp knife.
- Place the vegetables in a large mixing bowl. Toss with olive oil until evenly coated.
- To prevent color transfer, toss the red beets separately if desired.
- Arrange the sliced vegetables in a single layer across the prepared baking sheets, avoiding excessive overlap.
- Sprinkle salt, black pepper, and fresh herbs evenly over the vegetables.
- Roast the Roasted Veggie Chips for 20–25 minutes or until golden brown and crisp around the edges.
- Rotate the baking sheets halfway through cooking for even browning.
- Remove from the oven and allow the chips to cool completely. They will become crispier as they cool.
- Serve immediately or store in an airtight container.
Notes
- Serve alongside hummus, yogurt dip, or guacamole.
- Try sweet potatoes, carrots, or rutabaga for additional variety.
- Fresh herbs can be replaced with dried herbs if needed.
- Adjust seasoning according to taste preferences.