Description
Step up your snack game with these vibrant root vegetable chips. Each golden-brown baked round is crisp, salty, and has a hint of heat.
Ingredients
Scale
- 1 pound root vegetables, washed and sliced no thicker than 1/8 inch
- 1/2 teaspoon fennel seeds, toasted and ground
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne
- 1/4 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground turmeric
- 1/2 teaspoon coarse salt, plus more to taste
- 3 tablespoons coconut oil, melted
Instructions
- Fill a large bowl with ice water (and a separate small one if you’re using beets) and add the sliced vegetables. Allow them to sit for 30 minutes and then rinse under cold running water.
- In a small bowl, add the fennel, cumin, paprika, black pepper, cayenne, coriander, red pepper flakes, cloves, turmeric, and salt and mix until thoroughly combined.
- Preheat the oven to 250°F and line two large baking sheets with parchment paper.
- Drain the vegetables and pat them as dry as possible. Place them in a large mixing bowl, and add the coconut oil and half of the seasoning blend. Toss to make sure everything is evenly coated, and then allow the veggies to sweat for about 15 minutes. Drain any excess liquid from the bowl, and then arrange the chips in a single layer on the baking sheets.
- Bake for 30 minutes and then rotate the pans to make sure everything is getting evenly crisped. Flip over any especially thin rounds that are cooking faster. Check the chips again in 15 minutes, remove any from the oven that are golden brown, and transfer them to a wire cooling rack. The remainder won’t take longer than 5 to 10 more minutes to finish baking.
- Immediately transfer the finished chips to the cooling rack and sprinkle with the remaining seasoning blend. Season to taste with additional salt as desired. The chips will continue to crisp as they cool on the rack. Store in an airtight container or a sealed bag at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Vegetarian
Keywords: root vegetable, beet, parsnip, chips, veggie chips, baked chips