- 1 sweet potato, peeled
- 1 blue potato, peeled
- 1 parsnip, peeled
- 1 jicama, peeled
- 1 red beet, peeled
- 1 golden beet, peeled
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary
- 1 teaspoon red pepper flakes
- Sea salt
- Freshly ground black pepper
- Preheat the oven to 325 degrees Fahrenheit.
- Slice the vegetables into thin disks, using a mandoline, or finely slice by hand.
- Pat the vegetables dry and place them in a bowl along with the olive oil, rosemary, red pepper flakes, and salt and black pepper to taste. Turn to coat evenly and transfer to a baking sheet in a single layer.
- Bake for 20 minutes, or until golden and crispy, keeping a close eye on your chips after the 15-minute point as some may cook faster than others. Remove from the oven and let cool.
Kitchen NoteIf you prefer to make the vegetable chips in a dehydrator, spread the raw, uncoated vegetables in a single layer on the trays of the device and dehydrate for 10 hours at the 125 level setting or until crispy. Just before serving, toss the chips in the seasoned oil.
More from: Nourish and Glow• Eating for Your Health and Beauty • Buckwheat Pancakes with Mixed Berry Compote Recipe • Fresh Dandelion Spring Salad Recipe
Reprinted with permission from Nourish and Glow (2018), by Jules Aron and published by Countryman Press.
Nourish and Glow (Countryman Press, 2018) by Jules Aron presents a cookbook that focuses on using pure, healthy ingredients that taste yummy and nourishes your outer beauty. By concentrating on using vitamin- and mineral-rich ingredients, Aron’s recipes offer an unexpected outward rejuvenation. The following excerpt is her recipe for baked Vegetable Chips.
Loaded with beautifying, mineral-rich vegetables, this all-purpose chip recipe is all about options: use the listed ingredients or choose your favorite veggies to play with.