Homemade Root Veggie Chips are a great way to add color and introduce your kids to new vegetables. It’s also a great way to use up extra root vegetables in the fridge. We make these homemade chips as a special treat to eat with sandwiches or hotdogs. They’re so pretty!
Black Bean Veggie Burgers are great to serve as the main dish with homemade chips. They would complete a vegetarian meal .The black bean burgers are so good even hardcore carnivores will love them!
The trick to making Homemade Root Veggie Chips is to slice your root vegetables very thinly. Some people do this with a mandolin, but I always skin my knuckles on those things. I just use a very sharp knife and go to town on the veggies. Make sure your veggies are scrubbed clean before you start slicing. Plan on a cup of sliced veggies per person. My ingredient list is just a guide since I just pulled fresh vegetables straight from my garden, so use whatever root vegetables you like for these homemade chips.
Homemade Root Veggie Chips
- Variety of root vegetables: I used white icicle radishes, red radishes, purple potatoes, red potatoes, carrots, and beets.
- Oil for frying OR alternatively you can bake in the oven at 400 F for 45 minutes, coating first in olive oil and stirring every 10 minutes during the baking process.
- Sea salt
- Herbs: I used rosemary and lemon thyme, minced
In a heavy skillet or pot, heat oil for frying over medium heat until hot. I never know what the actual temperature is, but if you’ll drop a small slice in and it drops to the bottom and quickly returns to the top while sizzling, the temperature is hot enough. The correct temperature will take the chips 7-10 minutes to fry without burning.
Scrub root vegetables clean.
Slice thinly into coins.
Fry about a cup or so at a time OR bake in the oven at 400 F for 45 minutes, coating first with olive oil and stirring every 10 minutes during the baking process.
Place each batch on paper towels to drain.
Sprinkle with sea salt and herbs for flavor.