Root Vegetable Chips - Lunch and brunch | Montreal’s Public Markets

Preparation time : 30 min

Total time : 2 hours

We suggest an original recipe of root vegetable chips concocted by Épices de cru: it’s a savoury starter for a meal shared among friends.

Ingredients

1 sweet potato, peeled
2 parsnips, peeled
2 yellow beets, peeled
2 red beets, peeled
3 tbsp. vegetable spice blend or white curry, ground
Balinese fleur de sel to taste

Preparation

Preheat the oven to 250°F (120°C).
Line two cookie sheets with paper towels.
Cut the sweet potatoes and beets into thin slices with a knife or a mandolin vegetable slicer. Season with fleur de sel place them on the paper towels. Leave them to sit between 15 and 30 minutes.
Transfer the slices into a large bowl and season with the ground spice mix. Place the slices on one or two cookie sheets lined with parchment paper, in a single layer, so that they do not touch each other. Cook in the oven for 90 minutes.

You can conserve the chips in a container or in plastic bags for a maximum of 4 to 5 days.
You can also make these chips with carrots or taro.
A recipe by Arik De Vienne, from the Épices de Cru spice shop in Jean-Talon Market.

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