These root vegetable chips are easy to make and completely irresistible. The snack, which tastes just like the chips from Terra, are made by roasting thin slices of beet and sweet potatoes until crisp.
These vibrant root vegetable chips make eating your veggies exponentially more enticing. And (bonus!) there’s no frying involved. Instead, thin slices of beets and sweet potatoes are slowly roasted until irresistibly crisp—and stealthily healthy.–Angie Zoobkoff
Root Vegetable Chips
- Quick Glance
- Quick Glance
- 20 M
- 2 H, 40 M
- Serves 2 to 4
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Recipe Testers Reviews
What a fun way to eat root vegetables! It's quite easy and straightforward. My only bit of advice is that using a mandoline would be the best way to slice the root vegetables. I hand-sliced the beets and sweet potato and it wasn't always easy getting the exact same thickness, and that is key in this recipe.
To make these chips successfully, I would suggest ONLY using a mandoline, otherwise, the chips will bake unevenly. And if they’re too thick, they’ll never achieve the crispness required in a chip.
The vegetable slices shrunk quite a bit, so even though the recipe suggests not having the slices touch each other, it wouldn't have been an issue. Touching is fine, just don't overlap.
And the recipe suggests serving 4. It can serve 4 if they literally are a handful each serving. I found the yield was closer to serving 2-3.
I can't comment on how they kept, because once cooled, we ate the whole thing!
These root vegetable chips are delicious. They’re similar to the packaged store-bought version but require a watchful eye to get the right balance of thickness versus time in the oven.
I peeled and sliced the beets and sweet potatoes to a thickness of 1/8 inch on a mandoline. If you don't let them bake long enough, they’ll be soggy. If you leave them in the oven too long, they’ll take on a bitter, burnt flavor. They need to be sliced thinly enough that they will get crisp in the oven. They need to be watched carefully in the oven! I found that they became even a bit crisper as they cooled.
We ate most of them the day I made them. I kept some for a few days and they kept very well in an airtight container.
I must confess that 2 of us adults ate all of these root vegetable chips.
I’m used to making root vegetable chips at a higher temperature for a shorter period of time, but I do like this way better. The chips retained their colors without burning as I tend to do with higher temperature. Makes eating a rainbow a pleasure. I cooked both pans for 2 hours as well since we like veggie chips crispy.
We enjoyed these as a side with grilled burgers.