Root Vegetable Chips

Makes 1 gallon bag


  • 3 parsnips
  • 1 yam
  • 1 purple sweet (okinawa), or 2 Peruvian potatoes


  1. Preheat the oven to 325°F.
  2. On a mandolin, slice the root vegetables 1/16 of an inch, about the thickness of a cardboard cereal box.
  3. Lightly spray a piece of parchment paper with cooking spray and lay the paper on a sheet tray.
  4. Layout the slices of vegetables on the sheet tray.
  5. Bake for 40 minutes, or until the chips are firm and lightly brown.
  6. Sprinkle the chips with salt before cooling.

Eat with your favorite dip or as a snack!

Note: To make your chips crispier, toss them with 1 tablespoon of vegetable oil.

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