baked root veggie crisps

I never thought I’d say it, but I’m a little bit tired of desserts right now. Just a teeny tiny bit. It must be the holiday hangover.

The holidays are great and all. I love the holidays. But I ate so much. I ate so many cakes, cookies and candy that by January 1st I was choosing bowls of vegetables over spoonfuls of frosting, and that’s very unusual for me.

You know how sometimes us ladies only zip up our skirts to within about an inch of the clasp because we’ve gained some holiday pounds and that’s as far as it will go? And then we cover it up with a long shirt so no one will realize that our skirts aren’t fully on? No? Oh yeah, me neither. Who does that? Nevermind.

Although I am burnt out on sweets, I’m not burnt out on snacks. That’s where these veggie crisps come in handy. I found this recipe on A Wee Bit of Cooking and it’s so super easy. I chose to use carrots, a turnip and a parsnip for my chips and the carrots were definitely my favorite in the end.

Baked Veggie Crisps
Recipe from A Wee Bit of Cooking

Ingredients:

  • Root vegetable(s) of your choice
  • Salt
  • Vegetable oil (I used grape seed oil)

Preheat your oven to 400 degrees Fahrenheit and gather up your veggies

Wash, and if necessary, peel the vegetables. Slice them into thin pieces, about 1/16″ thick, preferably with a mandoline

Lightly spray or brush each side of the vegetables with oil. The key is to apply a very small amount of oil to the vegetables, especially if you are using turnips. Use just enough to cover them and keep them from burning. Otherwise the oil will seep through so much that the vegetables never really “crisp.”

Bake for 10-15 minutes, turning once at the halfway point. Keep a close eye on the crisps, I found that some require a longer baking time than others.

Remove from the oven and sprinkle with salt.

Allow the crisps to cool to room temperature. They’ll become more crispy as they cool.

I might like these on top of a veggie burger, too. Then again, I’m the kind of person that likes to put french fries on top of my burgers. I feel like I’m in the minority with that one.

9 thoughts on “baked root veggie crisps

  1. Haha, I totally know what you mean – except I’m the one unbuttoning my jeans and wearing an extra large tunic over top. Man, the holidays always get me! In other news, I am totally making burgers with these crisp veggies – they sound delicious!

  2. I may not top these on my veggie burger, but I might eat them beside it. The look crazy good, especially the carrot crisps, I bet they’re all sweet and crunchy and delicious.

    You’ll be back to eating frosting soon :)

  3. those look super yummy…love making those =)

    congrats on the cupcake category…I didnt submit anything this round…just moved and the past few months have been nuts…I am finally going to get a blog post up hopefully this weekend!!! sheesh!!

    I hope you win the whole thing!

    =)

  4. Tired of desserts!?!?!?! Say it ain’t so! I’m actually exactly the opposite. I haven’t posted a dessert in over a month and I’m itching for something sweet! I’m also itching for one of those veggie chips… particularly the parsnips! :D

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