SKILL LEVEL: Master
PREP: 20 minutes
BAKING: 45 minutes
MAKES: About 4 servings of chips
PAIRS WELL WITH: Cheddar-Beer Dip
SKILL LEVEL: Master
PREP: 20 minutes
BAKING: 45 minutes
MAKES: About 4 servings of chips
PAIRS WELL WITH: Cheddar-Beer Dip
This pandaren staple is a healthier and more flavorful alternative to ordinary potato chips. With bursts of fiery spice, you’ll love each crunchy bite.
1 parsnip
1 carrot
1 medium sweet potato
1 raw beet
2 tablespoons olive oil
1 /4 teaspoon mild chili powder
1 /2 teaspoon coarse salt, plus more for sprinkling
1. Preheat oven to 300°F, and line several baking sheets with parchment paper.
2. Thinly slice all vegetables using a mandolin slicer or a sharp knife, and toss with the olive oil, chili, and salt—keep the parsnips and sweet potato separate from the beets so the red color doesn’t get all over the other veggies. Let any excess oil drip back into the bowl, then lay the chips out on the baking sheets in a single layer that doesn’t overlap too much.
3. Baking the chips will work best if similar veggies are put on the same baking sheet, so pair the carrot and parsnip, and give the sweet potato and the beet their own sheets. Bake for about 30 minutes, then check for doneness. The chips should be mostly dry to the touch when done and crispy. Remove chips as they finish baking, and continue to check the rest until the whole batch is finished. Allow to cool before eating, and sprinkle with a little extra salt.
COOK’S NOTE: Many, many vegetables make delicious chips, but the baking times for each may vary. Keep a close eye on them to make sure they don’t burn.