Orange and Thyme Rainbow Chips

Name: Orange and Thyme Rainbow Chips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: British, European
Ingredients: 1 parsnip; 1 Swede; 1 beetroot, peeled; 1 sweet potato; 1/3 cup coconut oil, butter or ghee, melted; Zest of 1 orange; 1/2 cup orange juice; 1 Tbsp finely chopped thyme; 1 tsp sea salt

3 steps

Prep:10minCook:25min

Make these rippers when you do your Sunday cook-up. Try to buy even-sized roots for this recipe, so your chips match evenly.

Updated at: Thu, 17 Aug 2023 02:37:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories87.5 kcal (4%)

Total Fat6.1 g (9%)

Carbs8.1 g (3%)

Sugars3.2 g (4%)

Protein0.8 g (2%)

Sodium136.8 mg (7%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

butter or ghee, melted

1zest of orange

½ cuporange juice

1 Tbspthyme

finely chopped

1 tspsea salt

Instructions

Step 1

Preheat the over to 200°C and line two baking trays with baking paper.

Step 2

Using a sharp knife or a mandoline, slice all the vegetables into even, thin rounds (2mm thick). Mix the oil, butter or ghee, orange zest and juice, thyme and salt in a large bowl. Add the parsnip and Swede and toss to coat. Repeat the process with the beetroot and sweet potato placing them on the other tray.

Step 3

Bake the parsnip and Swede chips for around 15 minutes and the beetroot and the sweet potato chips for 25minutes, or until golden. Remove from the oven and transfer to wire racks to cool. You can store them in an airtight container for 2-3 days, though they’ll lose a bit of their crunch.