- 1 teaspoon fennel seeds, toasted and ground
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground tumeric
- 1 pound root vegetables, washed and sliced no thicker than 1/8-inch
- 1/8 to 1/4 cup coconut oil or other high heat oil, just melted
- Hefty dashes of sea salt
- Create spice blend by mixing fennel, cumin, paprika, cayenne, coriander, crushed red pepper flakes, cloves and tumeric, and set this mixture aside. Slice up the root vegetables into rounds, and place them in a bowl of ice water for 30 minutes to an hour. Preheat oven to 475 degrees F.
- Drain the vegetables of water and pat dry. Add enough oil to coat and toss thoroughly.
- Add spices and toss again. Add hefty dashes of salt.
- Place the vegetables in a single layer on two rimmed baking sheets and roast for 15 to 30 minutes, rotating the sheets halfway through and flipping the chips. They’re ready when they’ve crisped up, so keep your eye on them.
Note on the root vegetables: Any root vegetables will work here. I used sweet potato, parsnip, turnip and carrot.
The only difficult thing about this recipe, in my opinion, is the time it takes to chop up the vegetables, which, if you have a mandolin, becomes considerably simpler (although even as it is, there’s something soothing about chop, chop, chop). Love the spices here, reminiscent of Indian food and hot on the tongue and flavorful.