This is a very simple recipe to get healthy, low fat chips (and get your kids to eat more vegetables!). With only four ingredients, the recipe shows how the choice of good ingredients can make the difference so…let’s bring out some of the good olive oil!
Some considerations before looking at the recipe: I like to prepare these chips with rosemary infused olive oil but you can use sage, thyme or oregano if you prefer. Also, you can use regular sea salt as I do or go for smoked sea salt. Depending on the amount of chips you are baking, you may need to work in batches, in which case I suggest dividing them by type for a more uniform baking time.
- A mix of sweet potatoes, beets, turnips, celery roots or any other preferred root vegetable
- Extra virgin olive oil
- Salt (to taste)
- 2 fresh rosemary sprigs
Marinate the rosemary sprigs in olive oil for few hours; you can even leave them soaking overnight- the longer they marinate, the stronger flavour you will get.
- Pre-heat oven at 375 F
- Peel and thinly slice vegetables, best of all using a mandolin (watch out for finger tips!); slices should be uniform in thickness but not too thin or they will likely burn.
- Toss vegetables in a bowl with the olive oil- chips should feel oily to the touch on both sides but not dripping in oil
- Place chips on baking sheets without overlapping and sprinkle with salt (I put parchment paper to absorb excessive moisture)
- Bake chips for 10 minutes, then flip them and bake for another 10 minutes. If you are baking a batch with different types of root vegetables, they will have slightly different baking times so you will need to keep an eye on them and remove the ones that are ready (before they burn!)
- I like thicker slices (3 mm or so) so, especially for beets, I leave them and extra 3-4 minutes on low broil for extra crispness.
- Remove chips and let them cool down on a rack for 5 minutes before serving.
- Add extra salt as you see fit.
If there are some leftovers (which I doubt), store chips in a paper bag (plastic will make them soggy) outside the fridge for 2 days max.