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).


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