Thursday, September 15, 2011

Root Veggie Chips

                            Root Veggie Chips

Root Vegetables are a great way to transition into the cooler weather.  The are highly nutritious and great for when you are needing to feel more grounded or relaxed.   Also, incorporating more root veggies like carrots and sweet potatoes into your diet on a regular basis is a great way to ease sugar cravings and prevent sugar binges.  For my chips I used potatoes, sweet potatos, and carrots but there are many other root vegetables that will work well, such as beets and turnips.  I used a sea salt/rosemary blend but would love to do it with cinnamon or other spices.

2 or 3 small-medium size sweet potatoes
1 extra large carrot if possible
2 small potatoes
Few splashes of EVOO
Salt and Pepper OR Salt and Rosemary Or Cinnamon Or Whatever you want!

1. Preheat oven to 350 degrees.

2. Slice veggies as thinly as possible to make a chip shape. Use the slicer on a cheese grater if that works for you, otherwise a high quality knife works well.  Keep the different roots separate because they may have different cooking times and some roots are high maintenance(potatoes have a lot of juice and beets turn everything red).

3. Toss the separate veggies in a bowl with olive oil(just to lightly coat the veggies) and seasonings.

4.  Put the slices on single layers on cookie sheets, sprinkle with more seasoning depending on your taste and bake for 10 to 20 minutes depending on how thin they are sliced.  This is best done when you are doing other things in the kitchen and can keep a close eye on them.  Once they are crispy, allow them to cool and enjoy or seal them in an air tight container. :)