Crispy Seasoned Vegetable Chips
This all-purpose chip recipe is all about options: choose one of the veggies listed, then pick your favorite seasoning. Parsnips and carrots will shrink quite a bit when cooked; beets and sweet potatoes may cook more quickly because of their natural sugars. Exotic taro and yucca roots are worth seeking out for their potato-like flavor and crunch. You can reuse the parchment paper lining on the baking sheets up to three times to make multiple batches. Homemade chips will stay fresh for about three days if stored in an airtight container, but they’re most spectacular when served the same day.
1. Evenly space three racks in oven, and preheat oven to 300°F. Line three baking sheets with parchment paper.
2. Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. (You should have 4 cups sliced vegetables.)
3. Pour 1/2 tsp. oil onto each prepared baking sheet, and use pastry brush to coat parchment. Place sliced vegetables on baking sheets without letting them touch. (Don’t mix different vegetables on same sheet.) Brush vegetables with remaining 1 1/2 tsp. oil, and sprinkle with salt. Place chosen spice in small, fine-mesh strainer, then lightly tap edges of strainer to sprinkle spice over chips.
4. Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays every 7 to 10 minutes, or until vegetables begin to brown on edges and look dry. (To test, take 1 chip off baking sheet, cool on counter 30 seconds, then taste for crispiness.) Cool 1 minute on baking sheet, then transfer to large bowl or cooling rack to cool completely.