Root Chips

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I don’t believe in new year’s resolutions, but I have made about 83 so far.

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In no particular order, I’d like to stop picking my split ends, master baking, worry less, buy more candles, become a minimalist, read 40 books, exfoliate more and reduce my social media footprint just to name a few.

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Twelve days in and I’m 0/83.

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These resolutions really boil down to a common theme: becoming a healthier, more well-rounded Rachel. If successful, I’ll have healthier hair and skin, less clutter, a sound mind and a house that smells like Ina Garten’s on lemon tart day. Though self-absorbed, I have high hopes for myself this year!

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Next year I’ll resolve to do something for the greater good, I promise.

 

 

Time: 1 hour (prep + cooking) | Serves: a bunch of chips

*Note – get a mandolin!!!!!!!!!!!!!! It’s the arm workout I never knew I needed

Ingredients:

  • 1 sweet potato, peeled + sliced thin
  • 2 parsnips, peeled + sliced thin
  • 1 beet, peeled + sliced thin
  • 2 golden beets, peeled + sliced thin
  • 1-2 tbsp. of olive oil
  • S+P

How to:

  • Preheat oven to 350 degrees
  • Arrange slices on paper towels + sprinkle with salt, let water release from veggies for about 15 minutes
  • Arrange on lined baking sheets evenly
  • Drizzle with olive oil
  • Bake for 15-20 minutes
  • Remove from oven + sprinkle with S + a little P immediately
  • Serve
  • Spread next to bed while sweetie is sleeping + wait for him to yell a lot when he wakes + crunches them all under his toes

28 thoughts on “Root Chips”

  8. Frankie | TheMayfairy.com says:
    Reply

    I love how you want to buy more candles and become a minimalist in the same sentence! Haha, but seriously, you are totally adulting with the candle thing. I’m theoretically an adult but I’m so messy and cluttered that candles just scare the hell out of me. I’m sure to burn everything down XD

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