Oven-Baked Veggie Chips

Instructions

1. Step 1

   Heat the oven to 170°C. Line three rimmed baking sheets with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Scrub and trim the vegetables, then dry them thoroughly. Keeping each type separate, slice them evenly about 2 mm thick.

   Ingredients used: 250.0 gr Beetroot, 250.0 gr Parsnip, 300.0 gr Sweet Potato

   Cookware: cutting board, kitchen towel, Mandoline

3. Step 3

   Place each type of vegetable in a separate bowl. Add olive oil to each bowl and toss until the slices are lightly coated.

   Ingredients used: 30.0 ml Olive Oil

   Cookware: mixing bowl

4. Step 4

   Arrange each vegetable on its own prepared baking sheet in a single layer without overlapping.

   Cookware: baking sheet

5. Step 5

   Bake for 12 minutes. Rotate the baking sheets between oven positions and turn the slices over.

   Timer: 12 min (fixed)

   Cookware: baking sheet, oven, spatula

6. Step 6

   Bake for another 10 to 20 minutes, checking every 3 minutes. Remove individual chips as they become lightly browned at the edges and dry in the center; the different vegetables may finish at different times.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven, spatula

7. Step 7

   Transfer the hot chips to a wire rack, season with the salt, and cool for 10 minutes before serving.

   Timer: 10 min (fixed)

   Ingredients used: 3.0 gr Fine Salt

   Cookware: spatula, wire rack