Vegetable Crisps

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Vegetable CrispsDelicious and colorful, you can make these with all sorts of root vegetables like beets, carrots, parsnips, rutabagas, turnips, or even kohlrabi.

  • Yield: 4 Servings
  • Total Time: 30 Minutes


  • 3 –4 tablespoons good-quality vegetable oil, plus more
  • for greasing
  • 1 pound vegetables, trimmed and peeled
  • Salt and pepper
  • Curry powder
  • Garam masala
  • Chili powder
  • Jerk seasoning
  • Five-spice powder
  • Japanese seven-spice mix
  • Za’atar
How to Make It
  1. Heat the oven to 400°F. Lightly grease a couple of baking sheets or line them with parchment paper.
  2. Cut the vegetables in half (or in quarters for larger items, like rutabagas), then crosswise into thin slices (⅛ inch or so). You can use a mandoline for this; just don’t set it too thin. If the item is small in diameter, like carrots, simply cut them crosswise. Toss the slices with the oil and spread them out on the baking sheets. (It’s okay if they’re close, but don’t let them overlap.)
  3. Roast the slices until they begin to brown on the bottom, 10 to 12 minutes. Flip them over and sprinkle with salt and pepper. Keep roasting until they’re well browned, another 10 minutes or so. Serve immediately.

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