These chips are moorish! I like to oven bake my chips for a guilt free version of deliciously tasty chips made with sweet potato, parsnip and beetroot.
These chips taste just as good as oil fried ones and look – just as crispy and just as tasty.
Seasoned with a little salt and pepper, root vegetable chips are a favourite as you have a different flavour in each bite. Sweet potato is slightly sweet and super crunchy, white sweet potato taste just like a potato chip, parsnips are mild and earthy and beetroot after being baked has a strong salty quality to it.
The trick is to cut them super thin and bake them in a low low oven for around 2 hours.
1 medium parsnip
1 medium sweet potato
1 white sweet potato
1 teaspoon olive oil
Preheat fan forced oven to 150°C.
Scrub all vegetables well and dry. With the skin on slice them 3mm thick (a mandolin or peeler are great for this). Place all vegetables except the beetroot in a large bowl and season with salt and pepper. In a separate bowl place the beetroot and season.
Using a paper towel rub olive oil over 2-3 flat baking trays. Place the beetroot evenly on one tray , and place the mixture of vegetables evenly on the other trays (do not worry if they overlap slightly).
Bake for 1-2 hours making sure to turn them every 30 minutes or so or until they are dry and crisp.
Serve warm from the oven or cool.
Store in an airtight container for 1 week.