Baked Vegetable Chips
- 1 parsnip
- 1 sweet potato
- 1 beetroot
- Salt and pepper to taste
- Olive oil
- Other possible toppings: cinnamon, grated
- cheese, citrus juices, garlic, herbs
- Wash vegetables and cut off any hard areas, like the edges or hard skins. Slice the parsnip, sweet potato, and beetroot cross-sectionally so you have thin (¼ inch) circular slices. Be very careful when cutting the vegetables. It helps to use a very sharp paring knife or a mandolin.
- Place slices on a baking tray covered in non-stick baking foil. Brush lightly with olive oil and sprinkle with desired toppings. Bake in a 350°F oven for approximately 30 minutes, turning them over halfway through. They are done when they’re lightly browned.
-Franklynn B., University College London and Yale University