Root Vegetable Crisps

I recently shared a recipe for Root Vegetable Fries.  They were delicious (and will be making an appearance at the Thanksgiving table).  The only complaint about the fries was that they were not crispy.

Then I happened upon a recipe for crispy oven fries along with the secret to crispy fries: soaking.  At least 1 hour before baking, the potatoes (or other root vegetables) are soaked in cool water in order to remove some of the starch.  I adapted the potato recipe to the rest of my root vegetables to test the theory.   The vegetables were all sliced quite thin and soaked before baking.  The result: some nice crispy vegetables!  Yum!

Recipe Notes:

*Play around with the spices, adding your own favorite flavor combination.

*Don’t have pumpkin seeds?  Use sunflower seeds or panko bread crumbs for crunch

*I soaked my beets in a separate bowl, so they wouldn’t turn the rest of the vegetables red.

Root Vegetable Crisps

Adapted from Iowa Girl Eats

1 large red potato

1 medium sweet potato, peeled

1 large turnip, peeled

1 large beet, peeled

¼ cup extra virgin olive oil

½ cup pumpkin seeds

½ cup grated parmesan cheese

2 tsp minced garlic

½ tsp salt

½ tsp pepper

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