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Root Vegetable Chips

Talk about a fun way to eat the rainbow! Use large carrots, beets, purple sweet potatoes, and parsnips to get a whole array of color on your plate.

The best way to get these vegetable chips from Eat Like you Give a Fork, The Real Dish on Eating to Thrive cookbook uber-thin is by using a mandoline slicer. We suggest pairing with fresh hummus and pesto for dipping!

What you need:

4 cups thinly sliced root vegetables (carrots, golden beets, purple beets, sweet potatoes, parsnips, or turnips), using a mandoline
3 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon salt

What you do:

  1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, toss vegetables, olive oil, and cumin, rubbing oil into vegetables to evenly coat.
  3. On baking sheet, arrange vegetables in a single layer and sprinkle with salt. Bake until crispy, 25 to 30 minutes. Remove from oven and let cool for 5 to 10 minutes before serving.

Photo credit: Mareya Ibrahim

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