Wheatless Wednesday – Root Vegetable Chips with Scallion Parmesan Aioli

 

Root Vegetable Chips13

Airline food…usually dreadful, prepackaged or nonexistent.    I have never been excited about airline food – ever – however, I was lucky enough to try out one of Jet Blue’s new Mint seats, lovely pods that completely recline into 6’8″ beds, with personal service, 15″ interactive video screens and Fly-Fi.  What I wasn’t expecting though was the quality of the food.    Jet Blue has partnered with renowned New York restaurant Saxon + Parole to create a small-plates menu which they call ‘Nourishmint’, an upscale dining restaurant style approach to in-flight dining.   Picture beet salad with burrata, green goddess salad and lobster mac and cheese, all really delicious, but what got me excited was their ‘welcome taste’ of seasonal root vegetable chips with green scallion aioli. I had to resist the urge to lick the container, it was so good.  I have been wanting to try making root vegetable chips for a while, but now I was truly inspired.  I was unable to find the Saxon + Parole recipe so I had to get creative.  I realized I did well though, especially on the dip – as I caught myself scraping the bottom of the bowl with my finger…

Root Vegetable Chips3

I wanted a colorful collection of chips so chose the dark purple sweet potatoes, bright orange sweet potatoes, red beets with their candycane coloring and creamy parnships. Each COLOR brings something different to the party.  Dark purple vegetables have anthocyanins, powerful antioxidants along with vitamin A and flavonoids; orange provides vitamins C, A, and B6, potassium; red is usually a sign of vitamin A (beta carotene) and vitamin C. and manganese;  and even white veggies shine with vitamins and minerals like vitamins C, K, and folate.   The sweet potatoes crisped up the best and were the crowd favorite.  Paired with the creamy scallion, lemon, parmesan dip, they were divine, almost as good as the original.

 

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TIPS:  Use whatever root vegetables you have available but don’t be tempted to cook them all together, as each veggie has a different cooking time, depending on thickness of cut and amount of natural sugar.  You can make multiple batches and reuse the parchment paper (which also makes cleanup really easy as you just throw the paper away when finished) or if you have double ovens (and enough baking sheets), you should be able to cook them all at once .  The sweet potatoes were done first, followed by the parsnips.  The beets took quite a bit longer and some of them never crisped.  Feel free to experiment with your favorite spices.  The chips are best served right away but will stay fresh for a few days.

Root Vegetable Chips1

ROOT VEGETABLE CHIPS

5 or 6 root vegetables (any combination of sweet potatoes, parsnips, carrots, taro, yucca or beets)
1/4 cup olive oil, divided
1 tsp sea salt (or more to taste)
3/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cayenne powder
1/4 tsp black pepper
Root Vegetable Chips2
  • Evenly space three racks in oven, and preheat oven to 375°F. Line baking sheets with parchment paper, either cutting or folding to fit. Brush parchment paper with olive oil.

Root Vegetable Chips4

  • Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. Discard pointed ends. (You should have about 4 cups sliced vegetables

Root Vegetable Chips6

  • Place vegetable slices on baking sheets without crowding. (Don’t mix different vegetables on same sheet as they have different cooking times.)

Root Vegetable Chips5

  • Brush slices with remaining oil, and generously sprinkle with salt.

Root Vegeetable Chips6

  • Combine spices in a small container and sprinkle evenly over slices.

Root Vegetable Chips1o

  • Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays half way through (or more often) or until vegetables 
begin to brown on edges and look dry. Let cool on baking sheet, then transfer to large platter.  If your chips don’t crisp, you can put them back in the oven and cook another 5 or 10 minutes.

Root Vegetable Chips14

 

Scallion Parmesan Aioli

Root Vegetable Chips9

1/4 cup plain yogurt or sour cream
1/4 cup mayonnaise or aioli
1 Tbsn finely minced scallion (about one stalk)
1 tsp fresh lemon zest
1 tsp fresh lemon juice
1 Tbsn grated parmesan

  • Combine all ingredients in a small bowl.  Garnish with additional lemon zest and scallions, if desired.

Root Vegetable Chips with Scallion Parmesan Aioli

  • Servings: 1 1/2 cups
  • Time: 45 minutes
  • Difficulty: easy
  • Print

Root Vegetable Chips13

5 or 6 root vegetables (any combination of sweet potatoes, parsnips, carrots, taro, yucca or beets)

1/4 cup olive oil, divided
1 tsp sea salt (or more to taste)
3/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cayenne powder
1/4 tsp black pepper
  • Evenly space three racks in oven, and preheat oven to 375°F. Line baking sheets with parchment paper, either cutting or folding to fit. Brush parchment paper with olive oil.
  • Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. Discard pointed ends. (You should have about 4 cups sliced vegetables
  • Place vegetable slices on baking sheets without crowding. (Don’t mix different vegetables on same sheet as they have different cooking times.)
  • Brush slices with remaining oil, and generously sprinkle with salt.
  • Combine spices in a small container and sprinkle evenly over slices.
  • Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays half way through (or more often) or until vegetables 
begin to brown on edges and look dry. Let cool on baking sheet, then transfer to large platter.  If your chips don’t crisp, you can put them back in the oven and cook another 5 or 10 minutes.

Scallion Parmesan Aioli

Root Vegetable Chips9

1/4 cup plain yogurt or sour cream
1/4 cup mayonnaise or aioli
1 Tbsn finely minced scallion (about one stalk)
1 tsp fresh lemon zest
1 tsp fresh lemon juice
1 Tbsn grated parmesan

  • Combine all ingredients in a small bowl.  Garnish with additional lemon zest and scallions, if desired.

 

 

 

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