CHIP, CHIP, HOORAY! Roasted herbed veggie chips

We’ll admit it: We might have been responsible for the recent kale-chip craze (you could find us every Saturday morning rubbing those damn leaves down with oil). One year older, one year wiser. Now we’re making veggie chips–without the massage and in half the time. Just slice up some roasting vegetables (beets, turnips, radishes and parsnips), cover with olive oil and roast in the oven until they are crispy and delicious. All things in life should be so easy.



4 small golden beets 

4 small red beets 

2 small turnips 

2 medium parsnips 

1 bunch radishes 

3 tablespoons extra-virgin olive oil 

1½ tablespoons salt 

2 teaspoons freshly ground black pepper

3 tablespoons chopped fresh herbs (such as rosemary, sage, and/or thyme)


1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

2. Thinly slice the vegetables to about ⅛ inch thick (as thin as you can). Using a mandoline or the slicing side of a box grater can speed up the process, but a knife works just as well.

3. Toss the veggies into a large bowl with the olive oil (you may want to toss the red beets separately to avoid turning everything pink). Spread them in an even layer onto the prepared baking sheets, making sure they do not overlap too much.

4. Sprinkle the salt, pepper and herbs evenly over the two baking sheets. Roast the vegetables until golden brown and crisp, 20 to 25 minutes. Cool completely before serving. Store in an airtight container to maintain the crisp texture for up to one week.

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