Sometimes I just want chips, dang it. Ever feel that way?
I don’t buy them except on rare occasions, so I make my own, thanks to a great tip Kathy Nace gave me a few years ago.
You can use pretty much any root vegetable. Add a leek, olive oil, salt and pepper, and it gets delicious.
All root vegetables are buried treasures, virtual storehouses of potassium, vitamin C, and other minerals. I don’t think I’d get any of those goodies from a bag of chips.
Last week, I picked up some beautiful purple radishes at a local farm and decided it was time to bake with leeks.
I sliced them evenly for even backing and preheated my oven to 350 °.
I mixed them in a bowl with olive oil. I am very picky about my oils. The seals on this bottle’s label tell what I look for when at the grocery store. You might have to hunt to find a bottle showing the California Olive Oil Council Certified Extra Virgin seal on the left of this label.
I added salt and pepper. You can try adding a variety of things to change up the flavor–herbs like thyme, spices like cumin, and garlic is yummy … this time I just wanted something quick and simple.
I spread the roots on a baking sheet.
I roasted them for about 30 minutes, stirred, and roasted for another 20 or 30, until crisp-tender.
Source: Thriver Soup, pg. 143-144.