ROOT CHIPS RECIPES

Name: Mixed Root Veggie Chips
Prep time: 19 min
Cook time: 29 min
Total time: 49 min
Yield: 4
Ingredients: 6 medium assorted root veggies (carrots, golden beets, purple beets, sweet potatoes, parsnips, turnips), sliced paper-thin on a mandoline (4 cups total); 3 tablespoon extra-virgin olive oil; 1 tablespoon ground cumin or turmeric; himalayan pink salt

MIXED ROOT VEGGIE CHIPS RECIPE BY ZAREEN SYED

Mixed Root Veggie Chips Recipe by Zareen Syed image

If you're a fan of root chips like Terra, you'll love this less expensive homemade version. 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 super thin is by using a mandoline slicer, but be very careful of the sharp blade. Recipe courtesy of Mareya Ibrahim, Eat Like You Give A Fork: The Real Dish on Eating to Thrive.

Provided by THEDAILYMEAL.COM

Total Time 49 minutes59S

Prep Time 19 minutes59S

Cook Time 29 minutes59S

Yield 4

Number Of Ingredients 4

Ingredients

6 medium assorted root veggies (carrots, golden beets, purple beets, sweet potatoes, parsnips, turnips), sliced paper-thin on a mandoline (4 cups total)
3 tablespoon extra-virgin olive oil
1 tablespoon ground cumin or turmeric
himalayan pink salt

Steps:

Preheat the oven to 325°F.
Line a large baking sheet with parchment paper or a silicone baking mat.
In a gallon-sized container, toss together the sliced veggies, olive oil, and cumin, rubbing the oil over all the surfaces to coat.
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 to 10 minutes before enjoying.

Nutrition Facts : ServingSize 1 serving, Calories 144 calories, SugarContent 7 g, FatContent 11 g, CarbohydrateContent 12 g, FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 1 g, SodiumContent 434 mg

ROOT VEGETABLE CHIPS | RECIPES | WW USA

Root vegetable chips | Recipes | WW USA image

Crisp vegetable chips have taken off as a smarter-than-potato-chips snack choice and for good reason. They have better stats and are uber flavorful. These chips are no exception with lots of color and a salty crunch. Try adding red or golden beet slices to the mixture for even more color. Rotating the pans is a key component to successfully baking these chips to crunchy perfection. Keep an eye out for chips cooking faster and remove them with tongs, leaving the other chips to bake longer. Snacking will take on a guilt-free persona when a bowl of these hit the table.

Provided by WEIGHTWATCHERS.COM

Categories Snacks

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 large Uncooked carrot(s) (very large), peeled
1.5 medium Uncooked parsnip(s) peeled
1 small Uncooked sweet potato(es) scrubbed
0.75 tsp Kosher salt
1 spray(s) Cooking spray
1 pinch(es) Cayenne pepper

Steps:

Preheat oven to 400°F. Line two large rimmed baking sheets with nonstick foil.
Cut carrot, parsnip, and potato into 1/8-inch-thick slices using vegetable slicer or thin slicing blade of food processor. Combine vegetables in large bowl and generously spray with olive oil nonstick spray, tossing to coat evenly. Sprinkle vegetables with salt and cayenne, tossing to coat.
Arrange vegetables in single layer on prepared baking sheets. Bake until lightly browned, about 30 minutes, rotating baking sheets halfway through baking time and transferring vegetables to large bowl as they are browned. (Chips will crisp a bit as they cool.)
Per serving: about 1/2 cup

Nutrition Facts : Calories 34 kcal

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