Veggie Chips

I know we are in the time where there are a plethora of new age veggie chips and crisps and puffs offered at every grocery store, but from my experience they are expensive, the bag is mostly filled with air, and some of them are just plain awful. I tend to have a “food prep” day on one of my days off, and whip up a batch of these bad boys to snack on during the week and moments of weakness when my hubby snacks on much cooler snacks than I allow myself.

Ingredients

1.       Medium sweet potatoes, thick parsnips and beets (generally I go big or go home when making these chips, my husband likes the sweet potatoes and can put away a whole pan in a matter of minutes, so do as many as you want- I do about 3 medium size sweet potatoes, 3 beets and 2 or 3 parsnips)

2.       ¼ cup avocado oil- or your oil of choice

3.       Salt and pepper to taste

Instruction

1.       Preheat oven to 425 F. Line baking sheet with parchment paper.

2.       Slice gold and orange flesh sweet potatoes into ¼ inch thick chips.

3.       You can also repeat this step with other veggies you want to use (golden and red beets, parsnips, etc.)

4.       Place in bowl with cold water.

5.       Towel dry after about 10 minutes in the cold-water bath. Drizzle with avocado oil and salt and pepper to taste. (If you are feeling crazy, try sprinkling Trader Joe’s Everything but the Bagel Seasoning. Mind. Blown.)

6.       Arrange veggies into single layer on parchment lined baking sheets and place in preheated oven.

7.       After about 20 minutes, flip once for even roasting.

8.       Continue roasting for another 15 minutes or until chips are golden brown.

9.       Let cool before enjoying. Bet you can’t have just one.