Spiced Sunchoke and Root Vegetable Oven Chips

Autumn and winter are a great time to experiment in the kitchen with root vegetables. These Oven Chips are spicy, satisfying, and savory. They make a perfect football or holiday party appetizer or can be served as a hearty side dish. I used sunchokes, turnips, and parsnips, but go wild and substitute any root vegetables you like!

The Nutrition Rundown: In addition to having way more flavor than the usual store-bought potato chip, these Oven Chips also have 5 times the fiber to keep you fuller longer as well as more of the antioxidant vitamins A and C.

Spiced Sunchoke and Root Vegetable Oven Chips

with Cool Cilantro Dipping Sauce

Serves 6

Ingredients

~8-10 Jerusalem Artichokes (aka Sunchokes)

2 large parsnips

1 large turnip

1 Tbs olive oil

2 Tbs toasted sesame oil

3 Tbs smoked paprika

2 Tbs ground cumin

1 Tbs ground coriander

1-2 tsp cayenne pepper

1 tsp salt

2 tsp crushed black pepper

For sauce

¼ cup sour cream

2 Tbs mayo

3 Tbs fresh cilantro, chopped

1 Tbs harissa or hot sauce

Salt and pepper

Directions

1. Preheat oven to 400 degrees.
2.  Scrub root vegetables (chokes, parsnips, and turnip). Slice thinly along diagonal, making pieces evenly sized as possible. Place sliced vegetables in large bowl, and toss with both oils.
3. In small bowl, mix together spices. Sprinkle over vegetables, and toss to coat evenly. Spread in single layer on rimmed baking sheets (I used 2 large baking sheets).
4. Bake in preheated oven until both sides are golden brown, ~45 minutes, turning halfway through cooking.
5.  While vegetables roast, in small bowl, mix together all ingredients for dipping sauce. Cover and place in refrigerator until ready to serve.
6. Serve chips warm or room temperature with cool dipping sauce. 

Nutrition for 1 Serving of Oven Chips



Nutrition for 1 Serving of Dipping Sauce