Oven-Baked Salt & Vinegar Veggie Chips

Once again this week, my work neighbor came to visit with organic turnips to share. She even delivered them in an adorable muslin bag. Happy day! I love turnips.

Back at home, I added three small beets to the bag. But how to employ them? I wanted to do something different. A riff on salt and vinegar chips perhaps? I pulled out the mandolin and went to work. Aren’t beets just gorgeous?

A toss in oil, salt and vinegar coupled with a slow bake in the oven and look what you get:

Here’s how to make your own:

Oven-Baked Salt and Vinegar Veggie Chips

10-12 ounces turnips, beets or a combination of the two

1 tablespoon olive oil

1 tablespoon white wine vinegar

1/2 teaspoon salt

*Preheat the oven to 350 degrees.

*Choose root veggies of a similar diameter, so they cook evenly.

*Trim the tops and bottoms from the veggies with a knife. I didn’t bother with peeling mine.

*If you have a mandolin, slide your turnips/beets across to form thin chips. If not, a food processor works too!

*Add oil, salt and vinegar to a large zip top bag. Mix in your veggies and shake.                 {If you are using beets, I’d highly suggest keeping them separate and shaking them second. The red gets EVERYWHERE and will stain your other chips.}

*Spread your slices evenly on a cookie sheet covered with parchment paper. This may take two cookie sheets. Don’t stress. That’s more chips for you.

*Add to the oven and check after 20 minutes. Are they crunchy yet? If not, continue baking. My turnips took about 25 minutes and the beets about 35.

These little guys super popable and make a lovely garnish. I enjoyed mine on top of a fine salad. What’s your favorite veggie chip? 



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