The perfect snack! Homemade Root Veggie Chips with Cilantro Crema…

Root Veggie Chips with Cilantro Crema

  • For the Cilantro-Lime Crema:
  • 1 garlic clove, minced
  • ½ cup chopped fresh cilantro
  • 1 Tablespoon mayonnaise
  • 1 cup sour cream
  • 1 teaspoon grated lime rind
  • 1½ teaspoons fresh lime juice
  • ¼ teaspoon salt
  • minced jalapeno (optional)
  • Combine ingredients and set aside.
  • And now the Veggie Chips:
  • Equal amounts of your sweet potatoes, parsnips, beets, carrots
  • and potatoes (about 4 cups total once they’ve all been thinly
  • sliced (no need to peel).
  • If you have a mandolin – this is the time to use it. If you don’t: try
  • your hardest to slice your veggies thinly, evenly and consistently sized.
  • 3 tablespoons olive oil or grapeseed oil
  • 1 teaspoon dried thyme
  • 2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt + more to taste

  1. Preheat the oven to 400ºF.
  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 ⅛-inch thick. (You can also slice them thinly using a sharp knife.)
  4. Toss the chips with the spice mixture and the oil in a mixing bowl, making sure to evenly coat (add more oil if needed).
  5. Spread the mixture on a cookie sheet (or two) lined with parchment paper, trying your best to make sure the slices do not overlap.
  6. Place the baking sheet(s) in the oven and bake the roots until golden-brown and crispy. Check on them 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.
  7. Serve fresh out of the oven with the Cilantro Crema Sauce.