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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If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
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.
I totally imagined the delicious Benny Cumber saying that, btw. Made my day. Also, I made tarro root chips once….I learned that they have to be sliced verrrry thin. This was in my sad, pre-mandolin days. I should try it again! 🙂
Haha I’m just like you with buying kitchen stuff. Screw my car that’s falling apart. I need that super cool looking mortar and pestle (to which my wife says “but you already have one of those) …but not one that looks like that!
The baked root chips look amazing… and now you have me thinking about breaking out my mandolin for all sorts of fun!