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At first, potato and tortilla chips filled the snack aisle at supermarkets. Then came, the baked option as well as an array of flavor permutations. I remember seeing, ketchup flavored Pringles once! Talk about variety. At that time, chip manufacturers distinguished their chips from others is with the flavor on them- but in the last year the concern has turned to what ingredients are in them. Kale chips, seaweed chips, bean chips, vegetable chips are the ones filling party bowls and sides to deli sandwiches.

The winter season is all about root vegetables and greens- so what better way to take advantage of this chip innovations and make some of your own at home.


  • Sweet potato (scrubbed and washed)
  • Turnip (scrubbed and washed)
  • 1 TBS Olive Oil
  • Salt
  • Any other added spices
Preheat oven to 400 degrees. Make sure the oven tray is one below the middle. Use a mandoline to slice the root vegetables. You want them to be 1/8 inch thick. Place slices in a zip lock bag, add the olive oil. Shake till they are all covered. Line a baking sheet with parchment paper. Place the slices on the baking sheet do not overlap any of them or they will not cook correctly. Flip slices every five minutes or so. You should do this three to four

times. Total cooking time: 20 minutes. Sprinkle salt or any other spices. Let cool.



Suggestions for spices:

  • Turnip: Chipotle powder, garlic, rosemary
  • Sweet Potato: Salt and pepper, Cinnamon, Brown Sugar