Colorful root veggie chips
Evening babes, it is time for another recipe from the archives! I originally posted this recipe a couple of years ago, but I have only just now gotten around to translating it from Danish to English.
These super colourful root veggie chips are one of my favorite healthy treats to make in the fall (especially with my homegrown veggies), they are so easy to make and they taste absolutely amazing – so crispy and full of flavour, just yum!
I have to warn you though, the downside to this recipe is that the best way to make these is with a mandolin iron and while making these I somehow managed to slice off the tip of my finger (yeah I nearly passed out, so much blood!), so be really careful if you are using a mandolin iron!
You can still find the recipe in Danish right here!
2 small beets
1/2 sweet potato
1 tablespoon oliveoil
Your favorite spices, I used herbal salt and garlic powder
Start by preheating your oven to 200 c / 400 f. Then wash the root vegetables throughly, pat them dry and slice them as thinly as possible – you need them to be really thin or they won’t get crispy. The best way to do it is to use a mandolin iron, but it is possible to do it without one by using a knife or a potato peeler.
When you have sliced all the root vegetables, then add them to a plastic bag along with the olive oil and spices – it is easier if you do half a batch at a time. Shake the bag throughly until then slices are covered in the oil and spices. Pour the slices onto a baking tray lined with baking paper and bake them at 200 c / 400 f for 10-15 minutes, the baking time varies quite a lot depending on the oven, so make sure to keep an eye on them. The edges usually start to curl up when they are done.
The chips are best when eaten on the same day, but they can be saved in an airtight container and then be reheated in the oven if they need to crisp up again.
I like to serve the chips with a good dip – you can find the recipes for some of my favorites right here!