Try these for a healthy snack on a cozy day! I used beets, turnips, and parsnips for this recipe. All of which were a great mix of flavors. I had trouble slicing the beets as thin as I wanted to because they’re so hard when they are raw! So next time I think I’ll work with maybe smaller beets…or using a food processor to slice…that should do the trick!
Packed with vitamin A, C, B’s and calcium you can’t go wrong!!! They’re yummy just to munch, and works well as a side…maybe next to a sandwich?
- 1 beet, thinly sliced
- 1 turnip, thinly sliced
- 1 parsnip, thinly sliced
- 1 tbsp. extra virgin olive oil
- 1 tsp. white wine vinegar
- salt (to taste)
- black pepper (to taste)
- Preheat oven to 375F
- With a veggie peeler, peal off the outer layer of each veggie. Then thinly slice
- In a large mixing bowl, toss veggies in olive oil until all slices are lightly covered
- On a greased cookie sheet (or two) lay rounds flat. Be sure pieces are not touching
- Sprinkle with salt and pepper
- Bake for 30-45 minutes or until crispy around the edges
- Watch closely and be careful not to burn
- Transfer chips to a cooling rack, cool for 10 minutes and serve immediately. Chips will continue to crisp up while cooling
Some chips may be done before others. Take those out to cool while allowing the rest to finish up.
The thinner cut, the more crispy and chip-like it will be
Serve immediately after cooling
The downside, they don’t keep their crisp, so you can’t really save them. I would recommend only baking enough for what you need/want.