But if you are far more “picky” about the snacks you eat and haven’t had a veggie chip yet, it’s tough to describe the glorious smugness you feel as you crunch through a bowl of sweet potato and beat chips. AND, you get all the satisfaction a potato chip eater needs without all the industrial seed oils, GMO potatoes and questionable additives.
Kitchen Cook Time and Prep: This recipe makes enough chips for 2 back country servings and takes about 30 minutes to prepare.
Tools: You will need a very sharp knife or mandolin, a pump sprayer and baking sheets.
Back Country-What to Expect: Crunch, crunch, crunch. Yum, Yum Yum.
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love “hipster” food ingredients and the back country.
- 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
- Preheat the oven to 400°F.
- Using pump sprayer, spray several baking sheets lightly with olive oil.
- 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.
- Remove from the oven and allow chips to cool and crisp up more.