Baked Root Vegetable Chips

Root veggies such as carrots, parsnips, beets, yams, sweet potatoes, rutabagas, turnips, onions, and even ginger grow underneath the ground where they’re not only the anchor and foundation of a plant, but they also soak in enormous amounts of minerals. Bonus: when you roast or bake root vegetables, they caramelize into a glorious sweet flavor, perfect for curbing sweet cravings. Serve these on their own or as a crunchy side with soup or salad.


Mix and match any of these root veggies: golden beets, red beets, sweet potatoes, parsnips, rutabagas, turnips
Olive oil (enough to lightly oil the tray and vegetables)
Sea salt to taste
OPTIONAL: Add herbs and spices for variety. Try parsley, rosemary, garlic granules, chili powder, cumin, or paprika.


PREHEAT OVEN TO 400°F. Peel the vegetables and slice them into about 1⁄8-inch-thick rounds using a mandolin, handheld slicer, or knife. In a large bowl filled with cold water, soak the sliced vegetables for about 10 minutes. (This step is not mandatory, but it will help them get crispy. Soak beets in a separate bowl to avoid turning the other veggies pink.) Pat each slice dry.

NEXT, USE 2 OR 3 rimmed baking sheets and brush each with a thin layer of olive oil. Place the veggie slices on the lightly oiled baking sheets, making sure they don’t overlap. Then brush each slice with olive oil and sprinkle with salt.

Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).