Monday, November 12, 2012

Winter Root Vegetable Chips

It's definitely the season for winter root vegetables, and Thanksgiving is the perfect time of year to bring out the dishes that will warm you up, inside and out.
Here is a  unique, delicious, but simple recipe that will surprise and delight your family and friends.
Winter Root Vegetable Chips- these are exactly what they sound like, only better. Root vegetables, very thinly sliced, drizzled with olive oil and seasoned with herbes de Provence, a mixture of dried herbs typically containing basil, thyme, fennel, savory and lavender. The vegetables are then slowly baked in a hot oven until they are perfectly crisp. Serve these in a big bowl on their own, or alongside hummus, or toss them into a salad. You may use pretty much any root vegetables, though my favorites are without a doubt red beets and butternut squash.

Winter Root Vegetable Chips

Root vegetables, peeled, seeded and very thinly sliced (slice as thinly as you can) This can include:
Fennel, Squash, Beets, Turnips, Celery Root, Sweet Potato...)
a good drizzle of light olive oil
several pinches of herbes de Provence (available at most supermarkets in the spice aisle)
good pinch of Kosher salt
good pinch of black pepper

Preheat the oven 375. Toss all these ingredients together in a large bowl, until well coated. You really can't mess this up. Line several baking sheets with parchment paper. Place the veggies in a single layer on the cookie sheets. Place in oven. Immediately reduce the temperature to 325 and bake for about 45 minutes to 1 hour, until crisp. You may need to rotate the baking sheets once or twice during the baking. So simple, but so good.

 Slice the vegetables thinly

 Drizzle with olive oil and season with herbes de Provence
 Toss together
 Place on a baking sheet in a single layer

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