YOUR SOLIN GENERATED RECIPE
Crispy Baked Root Vegetable Chips
A rainbow of thinly sliced sweet potatoes, beets, and parsnips transformed into light, crispy chips. Each piece is brushed with olive oil and seasoned with sea salt and herbs, then baked until perfectly crunchy, offering a healthy twist on traditional chips.
INGREDIENTS
1/2 small sweet potato
1 medium beet
1/2 small parsnip
1 tablespoon extra virgin olive oil
6 ounces boneless, skinless chicken breast
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper
PREPARATION
Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
Wash and peel the sweet potato, beet, and parsnip. Using a mandoline or sharp knife, slice the vegetables very thinly (about 1/8 inch thickness).
Pat the vegetable slices dry with paper towels to remove excess moisture.
In a large bowl, toss the vegetable slices with 2 teaspoons of olive oil, making sure each slice is lightly coated.
Arrange the vegetable slices in a single layer on one of the prepared baking sheets, ensuring they don't overlap.
Season the vegetables with half of the salt and a pinch of black pepper.
Pat the chicken breast dry with paper towels and brush with remaining olive oil.
Chop the fresh rosemary and thyme, then combine with remaining salt and pepper.
Coat the chicken breast evenly with the herb mixture.
Place the chicken on the second prepared baking sheet.
Place both baking sheets in the oven. Bake the vegetable chips for 20-25 minutes, rotating the pan halfway through and removing any chips that are done earlier.
Bake the chicken for 22-25 minutes or until internal temperature reaches 165°F (74°C).
Let the chips cool for 5 minutes to crisp up further, and let the chicken rest for 5 minutes before slicing.
Serve the crispy root vegetable chips alongside the sliced herb-crusted chicken.