Baked root chips with buttermilk-parsley dipping sauce are the best things that have come out of your oven since sliced bread.
This won’t come as a shocker, but I prefer acquiring kitchen appliances over all other things in life. Cars? Purses? Shoes? Foggedaboutit. But a nice whatchamacallit to facilitate my kitchen musings? I’m down.
It’s true. I haven’t exactly contributed to luring our economy out of the pits of depression via my wildly outrageous spending habits. I will, however, slice up some veggies and roast them in the bakery oven for the mad peeps.
A few weeks ago, I purchased a mandolin slicer – – – > a De Buyer Kobra Slicer
to be exact (not sponsored). With smooth, sleek efficiency, it slices thinly, evenly, sexily. I’ve never seen such a perfectly sliced vegetable.
What do you do with a perfectly sliced vegetable, you ask (in your best Sherlock Holmes voice…whatever that sounds like)? You make chips out of them!!
I certainly hope you’ve been craving roots because between Monday’s Roasted Beets with Orange-Tahini Dressing and these root chips, you’ve got great bunches of root vegetables flying at your face from all angles!
Have you had yourself a root chip? Do you like things that go snap, crackle, pop? Do you like a good hippity dippity? Great! These crispy oven-baked root chips with dipping sauce are your jam!
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Baked Root Chips
Ingredients
Buttermilk Dipping Sauce:
- 1 cup whole milk Greek yogurt
- 1/3 cup buttermilk
- 2 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- 1 teaspoon pure maple syrup
- 1/4 teaspoon sea salt to taste
For the Root Chips:
- 1 large turnip peeled and thinly sliced
- 1 large parsnip peeled and thinly sliced
- 1 large golden beet peeled and thinly sliced
- 1 large red beet peeled and thinly sliced
- 2 tablespoons avocado oil or grapeseed oil
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sea salt plus more for sprinkling
Instructions
Prepare the Buttermilk Dipping Sauce:
- In a small bowl, whisk all ingredients for the dipping sauce together until combined. Cover and refrigerate until ready to use. Note: the sauce will thicken as it sits in the refrigerator.
Make the Chips:
- Preheat the oven to 400 degrees F.
- Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl.
- Peel all of the root vegetables and use a mandoline slicer to slice them 1/8-inch thick. (You can also slice them thinly using a sharp knife, but be very careful, as roots tend to be difficult to cut.)
- Use a brush to lightly coat both sides of each chip with oil, then place the slices on an oven-safe wire rack, making sure the slices do not overlap. Place the wire racks on 2 baking sheets. (If you don’t have enough wire racks or baking sheets, you can make the chips in 2 batches.)
- Place the baking sheets in the oven and bake the roots until golden-brown and crispy. Check on the roots every few minutes once they have been baking for 20 minutes; remove any chips that are brown and crisp and return the rest to the oven until they’re all done baking.
- Serve fresh out of the oven with buttermilk-parsley dipping sauce. Store any leftovers in a sealed bag or container - note that chips will not stay crispy after they have sat for a while.
Baked Root Chips are my favorite! I can’t stand people who clear the shelves to buy things with coupons, but I may *ahem* have cleared the shelves of these chips once. Ok, twice! But in my defense the first time was to load up for a vacation and the second time was for a party and why oh why do they never have more than maybe four bags of these out at a time?! Anyway, they are so easy to make at home if you have a mandolin, and they taste so much better all hot and crispy straight out of the oven. Yes, these are totally my jam and I can’t wait to try this buttermilk-parsley dipping sauce!
These look amazing and so much better than the store-bought version!
All that color! These are beautiful. I, too, am over the moon for kitchen anything rather than girly accoutrement or flowers (ok, no, all girls like flowers). I could spend for-evah in second hand shops for props. I’ve got my eye on this contraption and the spiral cutter I saw on dishing up the dirt. 🙂
YUM!!!! I want those in my belly! I love the color of all those chips – perfect for a party!! When I make them, I will definitely try them with that dressing!
We just got a mandoline…and if I had known I could make BAKED CHIPS with it, I would have broken it out of its packaging a lot sooner!!
SO pretty! And I won’t feel too guilty when I reach the bottom of the bowl either 😉
Aaaaaahhhh shhhhh girl, this snack is as guilt-free as they come! 🙂
Oh yeah. I’d tear through these like there was no tomorrow and wouldn’t feel bad it about either. I love how colorful they are!
You and me both, sister. Like a rabid banshee! They do make a pretty little snack, don’t they? 🙂
I want to go get a mandolin just so I can make these. Looks delicious and fun.
Oh you will love it, Norma!! Mandolins are great for so many recipes, but I have to admit, I use mine the most for chips! 🙂 Have a great weekend!
In love with this idea. “Rooting’ around my cupboards now to unearth my long forgotten mandolin.
Haha! Love it! Give that mandolin some slicing lovin 🙂
I adore root veggie chips, but they are so darned expensive, so I began making them myself and haven’t looked back since. I always fry mine, though, so I’m excited to try your method.
Love these!!!
I love my mandolin! I love to bake thick cut potatoes or sweet potatoes. I will have to try these with that sauce, yum!
Yum! I lovee making homemade chips and yours look absolutely perfect!
i have a basic mandolin i wonder if it does the job this nicely..i hardly use it but you just inspired me to.
I freaking love my mandoline, but I don’t use it enough. Problem. Solved. Chip dip action to bust it outta the drawer!
I almost exclusively use my mandolin for veggie chips and should probably branch out, because it truly is a useful device. Let me know if you try the chips!!
I scsmpered too early, because it’s not up yet, but I’ll check on it later. I’m betting that this is the same method that I use to make my beagle treats. That’s right. I slice up sweet potatoes and bake them and then store them in the refrigerator for treats for my beagle babies. None of those China treats that are going to kill my babies! No sir! Plus, they adore them. They would like them even better if they got dip, but Emmy fights for her girlish figure (having babies does that to you), so no dip for her. Anywho, next time I’ll dip those babies up and give them to hubby dear. Maybe he’ll arooo for them, too!