Ingredients
4 small golden beets
4 small red beets
2 small turnips
2 medium parsnips
1 bunch radishes
3 tablespoons extra-virgin olive oil
1½ tablespoons salt
2 teaspoons freshly ground black pepper
3 tablespoons chopped fresh herbs (such as rosemary, sage, and/or thyme)
Instructions
- Preheat your oven to 400°F (200°C). Peel the golden beets, red beets, turnips, parsnips, and radishes using a vegetable peeler. Slice them thinly using a mandoline or sharp knife (aim for 1/8-inch slices for optimal crispness).
- In a large bowl, toss the sliced veggies with olive oil, salt, pepper, and chopped fresh herbs until each slice is evenly coated.
- Line two baking sheets with parchment paper or silicone mats. Arrange the veggie slices in a single layer on the sheets, ensuring they don’t overcrowd.
- Roast the veggie slices for 25-30 minutes, flipping them halfway through. Keep an eye on them in the final minutes to avoid burning.
- Once golden brown and crispy, remove the chips from the oven and allow them to cool for a few minutes. Serve immediately or store in an airtight container for later.
Notes
For spicier chips, add cayenne pepper or smoked paprika to the seasoning mix.
Store leftover chips in an airtight container at room temperature for up to 2-3 days. Re-crisp by heating in the oven at 375°F (190°C) for 5-7 minutes.
Experiment with different root vegetables such as sweet potatoes, carrots, or rutabagas for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Snack
- Method: Roasted
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
