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
- Preheat oven to 400 degrees.
- 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.
- 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).
- Bake in preheated oven until both sides are golden brown, ~45 minutes, turning halfway through cooking.
- While vegetables roast, in small bowl, mix together all ingredients for dipping sauce. Cover and place in refrigerator until ready to serve.
- Serve chips warm or room temperature with cool dipping sauce.