Prep 15 mins
Cook 40 mins
This recipe is from candyscountrycooking.net.
- 2 -3 lbs assorted sweet potatoes (root vegetables) or 2 -3 lbs russet potatoes (root vegetables) or 2 -3 lbs carrots (root vegetables) or 2 -3 lbs daikon radishes (root vegetables) or 2 -3 lbs turnips (root vegetables) or 2 -3 lbs parsnips (root vegetables) or 2 -3 lbs rutabagas (root vegetables)
- cooking spray
- Sprinkle the vegetables lightly but evenly with salt and allow to stand at room temperature for 30 minutes.
- Rinse in cold water and dry completely with paper towels.
- Spray a baking sheet lightly with the cooking spray and arrange the sliced vegetables in a single layer on.
- the sheet.
- Spray the vegetables lightly with cooking spray and bake in a preheated 275 degree oven for 40 to 60 minutes.
- Check the vegetables frequently and remove them as they are dry.
- They will become more crisp as they cool. Season with salt and store in an airtight container for up to two weeks.
- Makes about 4 to 6 cups, to serve 4 to 6.
I loved the concept of a healthier chip and was eager to try this recipe. A little more effort that doing baked fries, but easy enough to do. In my batch I included a combination of sweet potatoes, carrots and parsnips. Followed the directions using kosher salt and all seemed well. For some of my chips, particularly the parsnips, these took closer to 60 minutes. The carrots took less time but never crisped as well as the potatoes or parsnips. In general, I thought the potatoes worked best and had the desired crispy crunchy texture. I also noticed that I used two different baking sheets and go crisper chips on the darker of the two.