Maybe you still have a bin of colorful root vegetables waiting to be used before the spring produce takes center stage. Although I have nothing against a root vegetable, I’m ready to move them over and start enjoying some eagerly awaited early spring veggies. So I’ve scooped up my roots and tubers to make some crunchy, salty chips. Ready to slice were sweet potatoes (orange and purple), massive carrots, beets, rutabaga, and celeriac. Couldn’t wait to find out how the purple sweet potatoes, rutabaga, and celeriac would turn out. They were really tasty and added to the rainbow of color in my chip bowl.
Root veggies are packed with powerful nutrition:
- rutabagas are rich in vitamin C, antioxidants, and anti-cancer phytonutritents. They also contain B vitamins, magnesium, phosphorous, potassium, and manganese. They’re a source of zinc which is important for immune support and may protect against the harmful effects of stress on our bodies.
- the orange color of sweet potatoes reveals their beta-carotene which is an antioxidant. It helps to slow the effects of aging and protects against diseases.
- carrots are a source of vitamins A, K, C, as well as calcium. They contain nutrients that protect us against heart disease and cancer.
- beets may help to lower blood pressure due to the naturally occuring nitrates they contain. Athletes consume beets and beet juice to increase their stamina. Beets are cancer fighters, inflammation fighters, and detoxifiers.
- celeriac is another source of antioxidants. It is a good source of vitamin K, B vitamins, phosphorous, iron, and calcium.
Use a mandolin if you have one. Slicing these very thin yields better results. Sprinkle with seasonings you like. I tried za’atar on some, curry powder, or aleppo pepper, or oregano on others. Maldon sea salt on all of them.
- 1 large carrot, peeled
- 1 celeriac, peeled
- 1 rutabaga, peeled
- 1 purple sweet potato, scrubbed, peeling optional
- 1 orange sweet potato, scrubbed, peeling optional
- 1 red beet, peeled
- ¼ cup olive oil
- 1 tablespoon maldon sea salt
- assorted seasonings
- Preheat oven to 350℉. Use a mandolin to slice vegetables 1/16 to ⅛-inch thick.
- Lightly brush both sides of vegetable slices with olive oil. Arrange on a baking rack on a sheet pan or parchment paper lined sheet pans. Do not let slices overlap each other.
- Sprinkle with salt and desired seasonings such as curry powder, aleppo pepper, oregano, dill, or za’atar blend.
- Bake for 20 - 30 minutes checking frequently to remove smaller slices that may cook before larger ones. Chips are finished when slightly brown and crisp.