Roasted Root Veggie Chips

Serves 4

Satisfy that craving for something crispy with homemade, healthy, delicious veggie chips! My family couldn’t eat these fast enough!  I used golden beets, purple potatoes, sweet potatoes and celery root.  With a little bit of salt and good quality oil like extra virgin olive oil or coconut oil you can turn any firm, flavorful tuber or root veggie into a delicious salty chip that your family won’t be able to resist!



  • Preheat oven to 400 degrees.
  • Peel celery root and beets.  Wash the potatoes but you can leave the skin on.
  • Slice all the veggies as thinly as possible (I used a mandoline) about 1/16 inch thick.
  • Place a wire cooling rack over a rimmed baking sheet; lightly mist rack with olive oil or coconut oil cooking spray.
  • Lay vegetable slices on rack as close together as possible without overlapping.  Spray lightly with olive oil and season with salt.
  • Bake for 10 minutes and then flip slices and bake for another 10 minutes.  Continue baking slices in 3-5 minute intervals, removing slices that are turning golden and beginning to crisp (vegetables will crisp further as they cool).   Continue until all slices are done.
  • Sprinkle with parsley (optional) and enjoy!