The first time I tried store bought vegetable chips I was smitten by the colorful, crispy vegetables that are the perfect balance between sweet and salty. They were hard to come by at the time but whenever I had a chance, I'd savor each bag (by myself!). Now that I figured out how to make them at home, I can enjoy these root chips any time, all year. They are very simple, really cheap and taste just as good, if not better. Also, I love dipping them in babaganoush for a healthy, fun snack on Passover or any time.
They key in this recipe is to use a mandoline slicer so the chips cook evenly and are uniform in size. The thinner they are sliced, the crispier and more delicate. I baked them instead of frying them to keep them even healthier and if you leave the skin on the vegetables that is an extra nutrition boost too. I used beets, turnips and yams, but you can use any root vegetables and make them this same way.
This Passover you should make a huge batch and offer them to your kids with Sabra babaganoush for the perfect dipping experience. You can also impress your guests with this as a fancy appetizer they will love.
Here is my recipe for Baked Root Vegetable Chips
These root chips also make a unique topping for salads and side dishes. They add a lovely crunch and a hint of natural sweetness.