Crispy Mixed Root Veggie Chips (Eat the Rainbow!)
Talk about a snack glow-up! These colorful, oven-baked root veggie chips are a fun (and ridiculously tasty) way to eat the rainbow. Think carrots, beets, sweet potatoes, and parsnips—all crisped to perfection with just a little olive oil and spice.
Use a mandoline for paper-thin slices—but please be careful! Use the guard, stay focused, and no multitasking. Safety first, always.
P.S. Want an extra nutrition boost? Sprinkle with a touch of Superfood Sprinkle after baking!
Servings 0
Ingredients
- 6 medium assorted root veggies (carrots, beets, sweet potatoes, parsnips, turnips) sliced paper thin (about 4 cups total)
- 3 tbsp extra-virgin olive oil
- 1 tbsp ground cumin or turmeric
- Himalayan pink salt, to taste
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment or a silicone mat.
- In a large bowl, toss sliced veggies with olive oil and spice until well coated.
- Arrange in a single layer on the sheet. Sprinkle with salt.
- Bake 25–30 minutes, until crispy.
- Let cool for 5–10 minutes and enjoy!
Crispy, colorful, and totally crave-worthy. Veggies never looked (or tasted) so good.
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