Ingredients
Scale
- 2 medium sweet potatoes, peeled
- 2 medium beets, peeled
- 1 large parsnip, peeled
- 1 tablespoon olive oil or avocado oil
- Sea salt to taste
- Optional: smoked paprika, garlic powder, rosemary
- Halloween-themed cookie cutters (ghosts, bats, pumpkins)
Instructions
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Slice the vegetables: Use a mandoline or sharp knife to cut thin, even slices—about 1/8 inch thick.
- Cut into spooky shapes: Press cookie cutters into the slices to create Halloween-themed chips.
- Toss with oil and seasoning: In a large bowl, gently toss veggie shapes with olive oil, sea salt, and any optional spices.
- Arrange on baking sheets: Lay chips in a single layer on the prepared sheets—don’t overlap.
- Bake for 15–20 minutes, flipping halfway through. Keep an eye on them—thinner chips cook faster.
- Cool completely before serving to achieve maximum crispiness.
Notes
Shapes shrink slightly when baked, so start with slightly larger cutouts.