Baked root chips with buttermilk-parsley dipping sauce are the best things that have come out of your oven since sliced bread.
This won’t come as a shocker, but I prefer acquiring kitchen appliances over all other things in life. Cars? Purses? Shoes? Foggedaboutit. But a nice whatchamacallit to facilitate my kitchen musings? I’m down.
It’s true. I haven’t exactly contributed to luring our economy out of the pits of depression via my wildly outrageous spending habits. I will, however, slice up some veggies and roast them in the bakery oven for the mad peeps.
A few weeks ago, I purchased a mandolin slicer – – – > a De Buyer Kobra Slicer to be exact (not sponsored). With smooth, sleek efficiency, it slices thinly, evenly, sexily. I’ve never seen such a perfectly sliced vegetable.
What do you do with a perfectly sliced vegetable, you ask (in your best Sherlock Holmes voice…whatever that sounds like)? You make chips out of them!!
I certainly hope you’ve been craving roots because between Monday’s Roasted Beets with Orange-Tahini Dressing and these root chips, you’ve got great bunches of root vegetables flying at your face from all angles!
Have you had yourself a root chip? Do you like things that go snap, crackle, pop? Do you like a good hippity dippity? Great! These crispy oven-baked root chips with dipping sauce are your jam!
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Baked Root Chips
Homemade chips made with root vegetables are a nutritious alternative to regular store-bought chips!
Buttermilk Dipping Sauce:
- 1 cup whole milk Greek yogurt
- 1/3 cup buttermilk
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon pure maple syrup
- 1/4 teaspoon sea salt, to taste
For the Root Chips:
- 1 large turnip, peeled and thinly sliced
- 1 large parsnip, peeled and thinly sliced
- 1 large golden beet, peeled and thinly sliced
- 1 large red beet, peeled and thinly sliced
- 2 tablespoons avocado oil , or grapeseed oil
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sea salt, plus more for sprinkling
Prepare the Buttermilk Dipping Sauce:
- In a small bowl, whisk all ingredients for the dipping sauce together until combined. Cover and refrigerate until ready to use. Note: the sauce will thicken as it sits in the refrigerator.
Make the Chips:
- Preheat the oven to 400 degrees F.
- Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl.
- Peel all of the root vegetables and use a mandoline slicer to slice them 1/8-inch thick. (You can also slice them thinly using a sharp knife, but be very careful, as roots tend to be difficult to cut.)
- Use a brush to lightly coat both sides of each chip with oil, then place the slices on an oven-safe wire rack, making sure the slices do not overlap. Place the wire racks on 2 baking sheets. (If you don’t have enough wire racks or baking sheets, you can make the chips in 2 batches.)
- Place the baking sheets in the oven and bake the roots until golden-brown and crispy. Check on the roots every few minutes once they have been baking for 20 minutes; remove any chips that are brown and crisp and return the rest to the oven until they’re all done baking.
- Serve fresh out of the oven with buttermilk-parsley dipping sauce. Store any leftovers in a sealed bag or container - note that chips will not stay crispy after they have sat for a while.
Nutrition InformationYield 4 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g
Katie @ Produce on Parade
Tuesday 18th of March 2014
I totally imagined the delicious Benny Cumber saying that, btw. Made my day. Also, I made tarro root chips once....I learned that they have to be sliced verrrry thin. This was in my sad, pre-mandolin days. I should try it again! :)
Chris @ Shared Appetite
Friday 14th of March 2014
Haha I'm just like you with buying kitchen stuff. Screw my car that's falling apart. I need that super cool looking mortar and pestle (to which my wife says "but you already have one of those) ...but not one that looks like that!
The baked root chips look amazing... and now you have me thinking about breaking out my mandolin for all sorts of fun!
Tuesday 11th of March 2014
Baked Root Chips are my favorite! I can't stand people who clear the shelves to buy things with coupons, but I may *ahem* have cleared the shelves of these chips once. Ok, twice! But in my defense the first time was to load up for a vacation and the second time was for a party and why oh why do they never have more than maybe four bags of these out at a time?! Anyway, they are so easy to make at home if you have a mandolin, and they taste so much better all hot and crispy straight out of the oven. Yes, these are totally my jam and I can't wait to try this buttermilk-parsley dipping sauce!
Kelly Senyei | Just a Taste
Monday 10th of March 2014
These look amazing and so much better than the store-bought version!
Sunday 9th of March 2014
All that color! These are beautiful. I, too, am over the moon for kitchen anything rather than girly accoutrement or flowers (ok, no, all girls like flowers). I could spend for-evah in second hand shops for props. I've got my eye on this contraption and the spiral cutter I saw on dishing up the dirt. :)