Root Vegetable Chips

VEGGIE CHIPS.

That was me trying to get you excited about non potato chips, chips.

There are two types of people in the world: those who put their carts away at the grocery store and those who don’t. those who make their beds in the morning and those who don’t. those people that crave salt or sweet.

I am the latter. Well, in the third instance. I’m the former in the first two instances. Got it? no judgement though. That’s a total lie though (MAKE your bed people!). Start the day off right. If all else fails and your day is a complete bust and you feel like you’re a floundering robot in the universe, hey, guess what? At least you made your bed that morning. You accomplished a thing. Go you. and your accomplishing. You’ll be Oprah in no time.

Anywho. I’m a salt person. I crave a bag of kettle jalapeno chips like no one else. I could lick the bag. Or barbecue. Either one. Even some good old fashioned ruffles….mmmm….the classics never go out of style.

But a piece of chocolate cake? Meh. A brownie? Pass. Blah. Dark chocolate? Boringggg.

But as it goes, I can’t eat potato chips everyday – because well, I won’t. SO when I was in Italy last summer (read about that hereee and then go go go!) my friend brought along some veggie chips for a snack. Now I’ve had them before but it wasn’t until this winter that it dawned on me that I should probably stop buying them at whole foods and just make them already. I slice and dice and meal prep on Sundays anyway so why not add to it?

It’s a good snack. Satisfies that salt craving. Allll good.

a

Root Veggie Chips

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Ingredients

• 1 sweet potato, peeled
• 1 white sweet potato, peeled
• 2 golden beets, peeled
• 2 red beets, peeled
• kosher salt

Instructions

1. Preheat oven to 250 degrees F. Line two baking sheets with paper towels.
2. Slice the veggies very thin on a mandoline or a knife (mandoline is much easier for slicing thin). Arrange the slices on the prepared baking sheets and season with kosher salt. Let them sweat for about 30 minutes. As you see the moisture come off the vegetables, pat them dry (i did this about three times).
3. Line a separate baking sheet with parchment paper and arrange slices in a single layer, careful not to overcrowd.
4. Bake for 60 to 90 minutes, flipping as needed, until crispy.

6.6.16

http://sassyeats.com/root-vegetable-chips/