Have some potatoes that are on they way out? Beets you don't know what to do with? Even parsnip, kale, sweet, potato, turnip, sunchokes, cabbage? This is my go-to recipe to use them up and enjoy every last bit of them! Thick cut or thin cut, however you like them. Honestly, I have not had a veggies that turns out bad by a little roasting action You control the oil and salt, and if you know where they grew, these are a much healthier way to enjoy a bowl of chips!
Total time: 15-35 minutes, depending on the veggie being chip-a-fied
Veggie of choice (above is white new potatoes and beets)
Oil (I use canola or olive oil, but whatever you have I'm sure will work)
What to do:
1) Preheat oven to 425 degrees Fahrenheit.
2) Wash and slice veggies to desired thickness. A food processor or mandolin works well, but sometimes I just slice by hand. It all works! Peel if you want, but I always leave the peel on.
3) Toss in desired amount of oil and sea salt/pepper. I never measure, I just go until every chippie has touched the oil and has a bit of flavouring.
4) Place on a baking sheet flat, so that not chippie is covered. The more space they have, the crispier they will get.
5) Place in oven, but turn the oven light on. I watch them to see if they need flipping or are done earlier. The thicker the veggie, the longer it will take. Potatoes usually take about 20-25 minutes if I sliced them by hand.