Root Vegetable Chips

It’s hard to beat potato chips, but since I’ve spent the first half of the book trying to talk you out of junk food, it seems only fair to offer you a great alternative. Most root vegetables will work here; beets are wonderful, but try potatoes, carrots, parsnips, rutabagas, kohlrabi, sweet potatoes, yams, and turnips—all are terrific. Cooking times will vary a bit depending on the vegetable and thickness; just turn them or pull them off the sheet pans whenever they’re ready.

Dusted simply with salt and pepper or one of the Six Seasoning Blends You Can’t Live Without, these crisps are far superior to anything that comes from a store or a vending machine.

1 pound beets or other root vegetables (see above), trimmed and peeled

3 to 4 tablespoons olive, peanut, or vegetable oil

Salt and freshly ground black pepper

1 Preheat the oven to 400°F. Lightly grease a couple of baking sheets or line them with parchment if you like. (For extra-crisp chips, heat the pans in the oven while you prepare the vegetables; then prepare the pans.)

2 Cut the beets in half and then crosswise into thin slices (¹/₈ inch or so). You can use a mandoline for this; just don’t set it too thin, or the slices will stick to the pan. (If the beets are small, simply cut them crosswise.) Gently toss them in the oil and spread the slices out on the baking sheets; it’s OK if they’re close, but don’t let them overlap.

3 Roast the beet slices until they’re beginning to brown on the bottom, 10 to 12 minutes. Flip them over and sprinkle with salt and pepper or other seasonings. Keep roasting until they’re well browned, another 10 minutes or so. Serve immediately.