Mixed Root Veggie Chips

Mixed Root Veggie Chips

Talk about a fun way to eat the rainbow! You can use big carrots, beets, purple sweet potatoes, and parsnips to get a whole array of color on your plate. The best way to get these veggie chips uber thin is by using a mandoline slicer, but a strong word of caution: Please be careful. Use the cutting guard and don't multitask while you are slicing. Keep your focus on the very sharp blade in front of you. I don't want you making a finger chip. You can also use the slicing attachment on your food processor, or a special chopping tool. 


- 6 Medium assorted root veggies (carrots, golden beets, purple beets, sweet potatoes, parsnips, turnips), sliced paper-thin on a mandoline (4 cups total). 

- 3 tablespoons extra virgin olive oil. 

- 1 tablespoon ground cumin or tumeric. 

- Himalayan pink salt. 


  1. Preheat the oven to 325F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Wash all the root veggies with eatCleaner. Since you are washing lot of veggies at once, we recommend using our washpowder. 
  3. In a gallon-sized container, toss together the sliced veggies, olive oil, and cumin, rubbing the oil over all the surfaces to coat.
  4. Arrange the veggies in a single layer on the prepared baking sheet and sprinkle with salt. Bake until crispy, 25 to 30 minutes. Remove from the oven and let cool for 5-10 minutes before enjoying. 


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