There is something so satisfying about replacing an item you buy in the store with an even better homemade version. French fries, a loaf of bread, and these root veggie chips are just some examples of things you can make better, and healthier, than the ones you find in stores. Not only does it feel good to make your own chips, but it also means that you get to enjoy more nutrients. Researchers note that root vegetables help to boost serotonin (the feel good hormone) levels. Top off that crunchy goodness with a satisfying and luxurious spiced tahini sauce and you are ready to snack.
The hardest thing about this recipe is making sure that the chips are evenly sliced. That is why we encourage you to use a mandolin slicer on the 1/16-inch setting. You just have to be careful when you start slicing, as the mandolin blade is very sharp. Some mandolins come with protective devices that shield your fingers. If you just have the simple one with that feature, just mind your fingertips when you get close to the end of the potatoes and beets.
Regarding the root vegetables, you can choose ones that you enjoy, if you do not like the yam, white sweet potato, and beets in this recipe. Other great options include Yukon Gold potatoes, rutabaga, turnips, radishes, parsnips, or celery root. As long as these root vegetables are sliced uniformly thin, they will cook evenly. Some root vegetables may have a higher water content then others, so feel free to pat them dry prior to baking them.
- Prep Time:10m
- Cook Time:20m
- Total Time:30m
- Serves: 4 servings
- Category: Appetizers & Snacks, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Root Veggie Chips
- 1 large yam
- 1 white sweet potato
- 2 large beets
- 1 tsp. sea salt
- 1 tbsp. olive oil
For the Tahini Sauce
- 1/2 c tahini
- 1/2 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/4 c warm water
- sprinkle of paprika to garnish
Instructions
For the Root Veggie Chips
- Preheat your oven to 375 degrees F.
- Peel the yam, sweet potato, and beets and thinly slice them on the mandolin using the 1/16-inch setting.
- Add the sliced root veggies to a large bowl and season with sea salt and olive oil.
- Place them in a single layer on baking sheets lined with parchment paper. Bake for about 20 minutes, flipping the chips about 10-12 minutes into the baking process.
- Remove from the oven once the chips are golden brown and allow them to cool five minutes before eating.
For the Tahini Sauce
- While the chips are baking, add all of the dip ingredients to a small mixing bowl and whisk to combine. Taste and adjust seasonings as needed.
- Serve the tahini sauce with the chips and garnish the sauce with a sprinkle of paprika. Feel free season the chips with a little extra sea salt when you serve them.
