Baked Vegetable Chips
Prep time
Cook time
Total time
Recipe type: Snack
Kitchen Type: Back Country
Serves: lots
  • 2 medium sweet potatoes, scrubbed and dried, peels on
  • 3 large parsnips , peeled
  • 2 medium yellow beets, peeled
  • 2 medium candy cane beets, peeled
  • 1 large green plantain, peeled
  • Olive oil spray
  • Sea salt and “chip” seasoning
  1. Preheat the oven to 400°F.
  2. Using pump sprayer, spray several baking sheets lightly with olive oil.
  3. Using very sharp knife, slice the vegetables about ⅛ inches thick. Allow to them dry on paper towels. Arrange the vegetables on the prepared baking sheets in single layers, coat them lightly with the olive oil spray, and generously sprinkle the top with salt and “chip” seasoning. Bake until crispy, 10-13 minutes. NOTE: The sweet potato cooks faster than the beats and plantains, so cook them separately and watch them closely.
  4. Remove from the oven and allow chips to cool and crisp up more.
You could use a mandolin to cut the root vegetables, but I find it intimidating using them, especially for the harder veggies.

In place of the "chip" seasoning you can substitute your favourite seasoning mix. May I recommend my Season-all seasoning mix, Devils Dust or Adobo Seasoning mix.
Recipe by Back Country Culinary at