Recipe by Non-Reactive Pan, clarosouthwick.com/blogImage may be NSFW.
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INGREDIENTS
3–4 cups root veggies (potatoes, sunchokes, parsnips, yams, etc.), very thinly and evenly sliced
1–2 tablespoons olive oil
Salt and pepper to taste
PREPARATION
- Preheat oven to 400°F.
- Thoroughly scrub root veggies to remove any grit, and cut away any bad spots or eyes.
- Slice root veggies into very thin, even slices, and toss with just enough olive oil to lightly coat.
- Place veggie slices separately (don’t overlap) on baking sheets and sprinkle lightly with salt and pepper.
- Bake in the oven for 15 minutes or until chips turn a nice golden brown.
Serves 2. Prep time, 5 minutes; cook time, 15 minutes.
Cook’s note: To slice root veggies into chips (optimum size is 1/16-inch, but 1/8 will work too), you can either slice using a mandoline or the slicer blade on your food processor. Cutting them by hand is more time-consuming but perfectly fine—just make slices as uniformly thin as possible.
Seasoning options: Lightly sprinkle with smoked paprika, cracked pepper, garlic salt, chopped rosemary, cayenne pepper, etc. Experiment with flavors and combinations of flavors. (Caution: A little cayenne goes a long way!)
