Baked Vegetable Chips

Carrots, parsnips, celery root, sweet potatoes, taro, and beets are starting to edge their way into the cold bin. Roasted with herbs, browned in butter with a little brown sugar… slicing into them smells like fall—and like Thanksgiving, really.

And I’ve discovered that baking them into chips is one of the simplest (and prettiest) ways to snack on these root vegetables while they’re in season. They can taste as decadent as a potato chip, but they feel like a much less sinful choice.

Here’s how to make them…

1. Gather a variety of colorful choices, starting with the list above. Raw leftovers from your holiday table work well: sweet potatoes are the sweetest; celery root and parsnips are probably more acquired tastes. Preheat your oven to 375 F.

2. Peel each item. Remember: Beet juice stains! I usually hold it over the trash or compost bin with a plastic bag or paper towel while I work.

3. Slice each into thin rounds. A mandolin is ideal and makes quick work of this. They range from fancy (cha-ching) to simple (and inexpensive, like ours). I’ve heard raves about this one.

4. Spread out on paper towels and salt. Leave for 15 minutes while the salt draws out their liquid. Blot with paper towel.

5. Spread on baking sheet in a single layer. I’d suggest oiling a piece of aluminum foil for your surface.

6. Mist or sprinkle with olive oil and add a dash of salt. (Optional: Add herbs, like thyme or rosemary.)

7. Bake for roughly 20 minutes. I’d check on them as soon as you start to smell them and remove any pieces that are browning earlier than the rest. The goal is crispy!