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Baked Root Chips with Buttermilk-Parsley Dipping Sauce
Baked Root Chips
Prep Time
20 mins
Cook Time
20 mins

Homemade chips made with root vegetables

Course: Snack
Cuisine: American
Keyword: homemade chips, root chips
Servings: 4 servings
Author: Julia
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:
  1. 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:
  1. Preheat the oven to 400 degrees F.

  2. Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl.

  3. 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.)

  4. 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.)

  5. 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.

  6. 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.