Beet, Carrot & Sunchoke Chips With Garlic & Thyme

These beet, carrot and sunchoke chips are healthy and delicious. Seasoned with garlic and thyme. Delicious, easy and nutritious. Recently I wrote about finding sunchokes (or Jerusalem Artichokes) at the grocery store and not really knowing what to do with them. I had heard about them on Top Chef but I had never seen nor tasted one. I came to find out they are a lot like potatoes, which is good to me! Since I had so many and I had a few leftover beets, I decided to make some vegetable chips. I highly recommend these if you are a chip person. I’m not one to eat chips very much but I love to snack on salty things such as nuts and seeds and thought this would be a nice change.

I decided to try carrots too. I don’t know if I mentioned it or not but I’m trying to add more colorful vegetables to our diet. Now that it’s spring and soon it will be summer, I don’t think I will have problem finding new and unusual vegetables to try. Like the sunchoke here. I used my trusty mandolin that I got at Aldi. I’ve bought lots of kitchen gadgets at Aldi and have been happy with almost all of them. The rice cooker was about the only one I didn’t like. But I’ve bought lots so I’m guessing I’ve had about a 90% success rate with Aldi kitchen appliances and gadgets. After you slice them thin, you want to toss them with melted coconut butter, thyme and garlic. I used dried thyme and fresh garlic but you can use dried or fresh for either. You can also use a different oil if you want but coconut is good for higher heats so that is why I used it. I tossed the beets separately because I was afraid they might stain the other chips. I saw this technique on Martha Stewart and I think it was helpful. I put the chips on two cookie sheets lined with parchment paper. I placed one on top of the other and baked, switching the pans every 10 minutes or so. I think the pressure of the top pan keeps them flat and help cook them? I baked them in a 350 degree oven for 40 minutes. The tricky thing with chips is that you have to keep checking them and take out ones as the they start to get brown or otherwise some will burn. I kept my beets in longer than the sunchokes and carrots because they were bigger and I ended up burning a few. So keep a good eye on them.

Beet, Carrots & Sunchoke Chips

I have two more methods I want to try; the microwave and the dehydrator. I will let you know the results in this post. In the meantime I hope you give this a try and if you have any comments or thoughts, please drop me a line below. Enjoy!

5 from 1 vote

Print

Beet, Carrot & Sunchoke Chips with Garlic and Thyme

This is a nice and healthy way to use fresh vegetables to make chips for a snack. Would even go well with a burger or more casual meal.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 2 cups

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 1 beet sliced thin
• 1 carrot sliced thin
• 1 large sunchoke sliced thin
• 1 T coconut oil melted
• ½ teaspoon dried thyme
• 1 teaspoon crushed garlic
• salt to taste

Instructions

1. Preheat oven to 350.
2. Toss veggies with coconut oil, garlic, thyme and salt. (Do the beets in a separate bowl as they might make everything pink)
3. Layer on two cookie sheets that are lined with parchment paper.
4. Stack one cookie sheet on the other.
5. Cook for 40 minutes (switch pans every 10 minutes).
6. As chips get brown and crispy, take them out and put the rest back in.