Baked Veggie Crips
- Provided by: Erin Stewart
- 3 medium-sized root vegetables (beets, sweet potato, russet potato, blue potatoes, parsnips, etc.)
- 2 Tbsp canola oil
- sea salt
- sweet paprika
Ingredients Print Recipe
Peel vegetables. Slice thinly using a mandolin or sharp knife. Place in a large bowl. Drizzle with oil and sprinkle with sea salt and paprika.
Arrange in a single layer on two baking sheets. Bake for 40- 45 minutes or until golden brown and crisp, turning once. Check often to make sure they don't burn. (You may need to bake shorter or longer depending on your oven).
Let cool completely. Serve as is, or with your favorite dip, like my sweet potato hummus!
Store in an airtight container at room temperature.
Yield: about 4