Root Vegetable Chips

These chips are a good snack alternative to commercial potato chips. Experiment with a variety of root vegetables to see which you like. I’ve kept my recipe very simple with only salt for seasoning, but you can use a wide variety of spices. Google ‘root vegetable chips’ for lots more ideas.


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. Peel, wash and dry a variety of root vegetables. The ones that worked best for us were sweet potatoes, parsnips and turnips. The carrots didn’t get really crisp, but they tasted good.
  3. Using a mandolin or a good knife, slice thinly (about 1/16 to 1/8-inch). Safety tip: use a guard with your mandolin to protect your fingers.
  4. Place the sliced vegetables in a bowl and toss with just enough oil (we used extra virgin olive oil) to lightly coat them. Start with a little; you can always add more.
  5. Spread the slices on the parchment-lined baking sheets and sprinkle lightly with kosher salt.
  6. Bake for 15 minutes, then turn over the chips and bake for another 15 minutes. Cool before serving. As the chips cool, they will continue to get crisper.