Baked Veggie Chips

Baked Veggie Chips

by 129 people

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Yield: 6-8 cups

Prep: 25 mins

Cook: 20 mins

  • 2 large  parsnips--peeled, skinny ends discarded and fat ends halved lengthwise
  • 2 sweet potatoes, peeled and halved crosswise
  • 1 celery root, peeled and halved crosswise
  • 2 purple or golden beets, peeled and halved
  • Fine sea salt
  • Olive oil cooking spray
  1. Using a mandoline or handheld slicer, slice the vegetables 1/16 inch thick.
  2. Place the vegetable slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Line 2 baking sheets with parchment.
  3. Working in batches, place vegetable slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes. Transfer to a bowl. Wipe the baking sheets clean. Repeat with more cooking spray and the remaining vegetable slices.