Root Veggie Chips with Cilantro Crema

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.


Organic Beet Chips

organic beet recipe

Organic Beet Chips made with Driftless Organics beets are a healthy snack that the kids will love!

They are a great side dish with:

Organic Beet Chips made with Driftless Sunflower OIl
Cook time: 
Total time: 


organic beet recipe
Beet Chips made with Driftless Organics CSA beets.

This recipe was created by Dani Lind of Rooted Spoon Culinary

  • 2 pounds large beets, peeled
  • 2 tablespoons Driftless Sunflower Oil
  • Sea salt
  • Freshly cracked black pepper

  1. Preheat oven to 350°. Line several baking sheets with parchment paper.
  2. Using a mandoline, thinly slice beets to a thickness of 1/16″. In a large bowl, toss beet slices with oil to coat evenly.
  3. On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking.
  4. Cool chips and blot with paper towels to remove any excess oil.
  5. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked.
  6. Toss chips with ¼ teaspoon salt and pepper to taste.

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farms delivers CSA boxes full of wholesome, fresh produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.