Seasoned Vegetable Chips



4 cups of root vegetables, sliced 1/8-inch thick - sweet potatoes, parsnips, carrots, taro, yucca, or beet root.


3 tsp vegetable oil, divided


¾ tsp fine sea salt


¾ tsp chilli powder or curry powder or ½ tsp of garlic powder, ground cumin, ground coriander, cayenne powder.






Evenly space 2-3 racks in the oven and preheat to 300oF/ 150oC.


Cover baking sheets with baking paper and brush ½ tsp oil onto each.


Place sliced veggies on sheets in a single layer with space between. Separate different vegetables on the same sheet to avoid colors bleeding.


Brush veggies with remaining 1½ tsp oil.


Sprinkle with salt.


Place spices in a fine mesh strainer and distribute evenly over all chips.


Bake 20-30 minutes, rotating trays every 10 mins until dry and beginning to brown on edges.


Allow to cool for 1 min before moving to a cooling rack.


Best served the same day, but can be kept in airtight container for a 1-2 days.

Back to list