Baked Vegetable Chips

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