Description
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Ingredients
- 1 whole Sweet Potato, Peeled
- 1 whole Red Beet, Peeled
- 1 whole Golden Beet, Peeled
- 1 whole Parsnip, Peeled
- ¼ cups Olive Oil
- 4 teaspoons Kosher Salt, Divided
- ¼ teaspoons Freshly Ground Black Pepper
- 1 clove Garlic, Minced
- 1 teaspoon Chopped Rosemary Leaves
Preparation
Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper. Using a mandoline, slice all of the vegetables into 1/16-inch thick slices. Toss with the olive oil, 1 teaspoon of salt, and the pepper and arrange in an even layer on the prepared baking sheet. Bake for 12 to 15 minutes, until golden brown and crispy.
Stir together the remaining salt, garlic, and rosemary in a small bowl to combine. Sprinkle the salt over the chips and serve.
