Have you ever had those root vegetable chips from the store? The beets and sweet potatoes are my favorite...so I finally attempted the experiment at home. I roasted beets (from our CSA) and sunchokes (local, from the co-op), which have a great flavor when roasted. If you have a mandolin (I know I keep going on about how much I love mine...I really do...), this whole prep process takes five minutes, tops. Cut into thin slices, swirl in a bowl with a splash of olive oil and a bit of salt (I added rosemary to the sunchokes), and bake at 350-400 and keep an eye on them. ta-da! homemade vegetable chips!
I roasted the sunchokes at 400 for 15 minutes. Check after 10 minutes and take out any that are already done. I did the beets at 350 for 35-40 minutes, flipping after 20 minutes.
Update 1/29:
we have also done this with sweet potatoes, and purple potatoes from the CSA:
