How to Make Carrot, Beet and Turnip Chips 

 

Potato chips are tasty and addicting, but they’re on the low end of the nutrient scale. To get all the crunch and taste with more nutrition, consider swapping potatoes for other root vegetables. The texture is similar but it packs a lower carb and higher vitamin and mineral punch.

Ingredients

• 1 turnip
• 1 beet
• 2 carrots
• 2 Tbs. olive oil
• sea salt to taste
• other seasonings (garlic powder, black pepper or another seasoning that you like)

Instructions

1. First, preheat the oven to 350°F.
2. While the oven is warming up, slice the vegetables as thinly as possible. If you have a mandolin, this is a great tool to use. A food processor is a second great choice, though it doesn’t cut quite as thinly.
3.  Prepare a cookie sheet with a layer of aluminum foil.
4.  Coat the veggies with oil. Our favorite method for this is the shake and bake method. Place the veggies into a gallon-sized zipper bag with the oil and salt, close, and shake. You may want to do this in stages.
5.  Place the coated veggies on the cookie sheet, and bake for 25 minutes. But flip after the first 10 minutes. (Please note that these times are approximate, and based on how thickly you cut the veggies, you may need to keep an eye on them and adjust.)
6.  They are done when you have crispy outsides and the middles are fully cooked without being soggy or burned. Often you’ll get a little browning on the edges, but this is nothing to be concerned about.
7. If the flavor of the chips isn’t exciting enough, you can add extra seasonings at this point. Pepper is a good option as is garlic powder or garlic salt. Chile powder and lime is a tasty spicy-tart combo.

How to Make Carrot, Beet and Turnip Chips

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Ingredients

• 1 turnip
• 1 beet
• 2 carrots
• 2 Tbs. olive oil
• sea salt to taste
• other seasonings (garlic powder, black pepper or another seasoning that you like)

Instructions

1. First, preheat the oven to 350°F.
2. While the oven is warming up, slice the vegetables as thinly as possible. If you have a mandolin, this is a great tool to use. A food processor is a second great choice, though it doesn’t cut quite as thinly.
3. Prepare a cookie sheet with a layer of aluminum foil.
4. Coat the veggies with oil. Our favorite method for this is the shake and bake method. Place the veggies into a gallon-sized zipper bag with the oil and salt, close, and shake. You may want to do this in stages.
5. Place the coated veggies on the cookie sheet, and bake for 25 minutes. But flip after the first 10 minutes. (Please note that these times are approximate, and based on how thickly you cut the veggies, you may need to keep an eye on them and adjust.)
6. They are done when you have crispy outsides and the middles are fully cooked without being soggy or burned. Often you’ll get a little browning on the edges, but this is nothing to be concerned about.
7. If the flavor of the chips isn’t exciting enough, you can add extra seasonings at this point. Pepper is a good option as is garlic powder or garlic salt. Chile powder and lime is a tasty spicy-tart combo.

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