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veggie root chips

veggie root chips

Union Square Greenmarket scales down during the winter time to the essential stands during the week. I walked through earlier this week, without a list, tbh my only plan was to grab a gluten-free almond blueberry muffin from body and soul vegan bakery (which I did). I wandered through the stands of massive carrots and sweet potatoes as big as my noggin and found a mixed root bag for 4 dollars! Filled with red beets, gold beets, orange carrots, white carrots, potatoes and a few other mysterious things with dirt on them. Gaining inspo from my cool - heavy as hell grab bag I went home to make my own root creations!

mixed root bag

Iā€™m a big fan of root chips. I think that was the was first version of veggie I ate with sincere joy. Fried veggie chips seemed counter intuitive to me so I made and executive decision to bake them. Down a mandolin, slicing them thin enough was the only real issue, other than that they were delicious!

some beet art!

some beet art!

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recipe

2 sweet potatoes
2 purple and/or golden beets
Fine sea salt

time

25 min prep
20 min cook time (per round)

  1. Preheat the oven to 375 degrees

  2. Slice the veggies into 1/16 in thick rounds using a mandolin or a knife

  3. Lay them on a paper towel and press out as much moisture as possible

  4. On a baking sheet lined with parchment paper lay the rounds in a single layer, season with salt and pepper

  5. Place in the oven to bake for 20 min

  6. Let cool on the sheet for at least 5 minutes and then transfer to a ziploc bag or enjoy immediately!
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Thanks Phillips Farms!! If you're on the East Coast you can go to there farm in New Jersey and pick your own berries! YUM! Check them out here.



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