It's after 4:00 pm, aka the witching hour—that time of day when sugary snacks and salty treats come out to haunt you. How to cope once cravings hit? Have a healthy alternative at the ready. When nuts, fruits, and high-fiber whole grains just won't do, we're partial to these colorful root vegetable chips by Lonny contributor Diana Yen. Baked, not fried, the binge-worthy crisps are topped with a sprinkling of thyme leaves and sea salt, making them nearly irresistible. Bake up a batch for your next party or bring them into the office for an afternoon bite. Either way, we dare you to just have one.
Baked Root Vegetable Chips
- 1 medium potato, peeled
- 1 medium golden beet, peeled
- 1 medium red beet, peeled
- 1 sweet potato, peeled
- sea salt, for sprinkling
- extra-virgin olive oil, for coating
- 2 tablespoons fresh thyme leaves
1. Preheat oven to 400ºF.
2. Using a mandoline, slice the vegetables 1/16” thick. Place the slices on paper towels in a single layer. Sprinkle with sea salt and let stand for 10 minutes; blot dry.
3. Lightly coat two baking sheets with 2 tablespoons of olive oil each. Working in batches, place vegetable slices in a single layer on the baking sheets. Sprinkle with thyme leaves. Bake until crisp and golden-brown, rotating halfway, about 25-30 minutes. Remove chips from the oven and let cool. Repeat with the rest of the vegetables
Chips can be made ahead and stored in a container at room temperature for up to 3 days.