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The appetizer, Chic bistro

Homemade root vegetable chips

Homemade root vegetable chips are an appetizer made from thinly sliced beet, parsnip, and sweet potato baked until crisp, serving 6. They take 25 minutes of active work, come together in the morning for serving that evening, are easy to make, and cost about €0.90 per person. The trick is drying the slices thoroughly before baking so they truly crisp up.

Beet, parsnip, and sweet potato chips, crisp and colorful, way prettier than the bagged kind.

Homemade root vegetable chips
For
6 people
Work
25 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€0.90
Calories per person
130 kcalcalculated by Kiloach, your weight coach

Three root vegetables, three colors, and three textures in one bowl. Beet brings an earthy sweetness, parsnip a milder, slightly anise note, and sweet potato a hint of honey. Baked instead of fried, these chips stay genuinely crisp without any greasy weight, and smoked paprika adds a subtle smoky edge that sets them apart from store-bought chips.

This is the kind of snack that gets noticed before anyone even tastes it, great for a dinner party in fall or winter, when these vegetables are in season and inexpensive. Kids reach for them just as often as adults do, and they hold up well next to a glass of white wine or a sparkling juice while everyone waits for the main course.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 40 min
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 1 step

In the morning, peel, slice, rinse, and dry the vegetables, bake them, and let them cool in an airtight container. Just before guests arrive, pop them back in the oven for 5 minutes if they've gone soft. Right before serving, toss them with salt and smoked paprika and pile them into a big bowl.

The ingredients

6 people

Fruits and vegetables

  • Raw beets 2
  • Parsnips 2
  • Sweet potatoes 2

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Flaky sea saltoften in the pantry 1 tsp
  • Smoked paprikaoften in the pantry 1 tsp

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the vegetables and slice them into very thin pieces using a mandoline.

    Use a mandoline with a finger guard, the slices should be almost translucent.

  2. Rinse the beet slices to remove the starch, then pat all the vegetables dry in a clean kitchen towel.

    Keep each vegetable separate so the beet doesn't stain the others.

  3. Arrange the slices in a single layer on baking sheets lined with parchment paper, brush them with oil, and bake at 150°C. 40 min

    Flip them halfway through, and pull out the thinnest ones as soon as they turn golden.

  4. Let the chips cool on a wire rack, they crisp up as they cool, then store them in an airtight container.

    A container with a bag of rice inside absorbs moisture and keeps the crunch.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Pop the chips back in the oven for 5 minutes at 120°C if they've softened. 5 min

    Let them cool another 5 minutes on the rack before putting them back in the container.

When it's time to serveThe final touches, right in front of your guests.

  1. Toss the chips with the flaky salt and smoked paprika and pile them into a large bowl.

    Salt them at the last minute, since salt draws out moisture if it sits too long.

Our tips to get it right

  • Slice everything to the same thickness with a mandoline, otherwise the thinnest pieces burn before the thicker ones finish cooking.
  • Don't crowd the baking sheets, the slices need to dry out rather than steam against each other, even if that means an extra batch.
  • Watch the last fifteen minutes closely, slices this thin go from golden to burnt very fast.

The variations

  • Swap the parsnip for carrot or Jerusalem artichoke, the cooking time stays about the same at this thickness.
  • For a version without paprika, try dried herbes de Provence or simply some freshly ground black pepper instead.
  • For kids, skip the smoked paprika, which can taste a bit sharp, and serve with just the flaky salt.

What to serve it with

  • A glass of dry white wine
  • A cheesy or yogurt based dip
  • More homemade chips, mixed in

Storage

The chips keep for 2 to 3 days in an airtight container at room temperature, ideally with a bag of rice inside to absorb moisture. They don't freeze well, but a short stint in a warm oven brings back the crunch if they soften.

Questions about this recipe

Can I make these chips without a mandoline?

Yes, but the slices need to stay very thin and even to cook properly. A sharp knife and a lot of patience can substitute for a mandoline, though the cooking will be less even.

Why aren't my chips crispy?

It's almost always leftover moisture in the vegetables before baking. Pat the slices dry in a clean towel and avoid overcrowding the baking sheets.

How do I keep the beet from staining the other vegetables?

Rinse the beet slices well to remove surface starch, then keep each vegetable on its own separate baking sheet. Only mix the chips together right before serving.

Can I use other root vegetables?

Yes, celery root, Jerusalem artichoke, or carrot all work well with the same method. Just adjust the baking time based on the thickness and moisture of the vegetable you choose.

Can homemade root vegetable chips be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make homemade root vegetable chips?

Allow 1 h 15 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in homemade root vegetable chips?

About 130 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does homemade root vegetable chips cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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