Oven-Dried Root & Fruit Chips Recipe
An easy party snack.
1 small sweet potato, unpeeled
1 small beet, unpeeled
1 small parsnip, unpeeled
1 apple, unpeeled
1 pear, unpeeled
2 tsp salt
Step 1: Preheat the oven to 350°F.
Step 2: Use either the slicing attachment on a food processor, a mandoline, or a Japanese vegetable slicer to slice the unpeeled sweet potato, beet, parsnip, apple and pear 1/8″ thick. Place the slices in a single layer on oiled baking sheets. Put into the oven.
Step 3: Reduce oven temperature to 250°F. Bake for 1-1/2 hours, turning the slices over every 20 minutes, until dried. Cool in single layers on wire racks. Sprinkle with salt. Serve at room temperature, with or without dips.
Tip: Make up to 1 day in advance. Store in an airtight container at room temperature.
See more recipes from Victoria Blashford-Snell and Eric Treuille.
Reprinted with permission from Victoria Blashford-Snell and Eric Treuille’s Hors d’Oeuvres (2012 DK Publishing).