So far, I haven’t noticed a shortage of root vegetables. The produce section in the local grocery stores has plenty of potatoes, beets, turnips, parsnips, sweet potatoes and even rutabagas. The only issue you might have with this recipe is finding the spice – ras el hanout. Don’t panic. I’ve got options.
what’s ras el hanout?
This is a classic Moroccan spice blend often used in tagines. It’s warm and earthy with cinnamon, coriander, ginger, turmeric, and other spices, It translates to “top of the shop”, since it’s the merchant’s unique blend of the very best spices. Every spice shop has their own secret recipe, combining as many as 15 (or more) spices. I’ve seen versions with rose petals.
where do you get ras el Hanout?
A few years ago, ras el hanout was found only at Middle Eastern shops. In the past few years, I’ve seen it at Williams Sonoma and recently I picked up a jar of PC Black Label at my local supermarket. (No, this isn’t sponsored. I’m just showing you where it’s available.) Or course, the pandemic changes things, so it might not be easy to find. Again, no problem. I got you covered.
What is a good substitute?
Replicating ras el hanout is simple to do, but requires a wide range of spices. This just isn’t realistic these days. Instead, try different spice blends already in your cupboard. Try the blend on my Roasted Cauliflower or maybe use garam masala for an Indian twist? Pumpkin spice would do in a pinch. After all, it’s not just for sweets, and has many of the Moroccan spices in it.
Still got nothing? Then just brush the sliced vegetables flavoured with salt and pepper.
What’s a Mandoline?
A mandoline is a very sharp slicing tool, not to be confused with the stringed instrument (mandolin — no E). It makes slicing very easy but requires care since the blade doesn’t know the difference between a carrot and your finger. While it produces perfectly consistent slices, it’s far from kid-friendly. Don’t have one? Have one but are scared to use it? Don’t worry. I’ve got options. (See the recipe notes for a tip on how to get thin, consistent slices without one.)
Best Root Vegetable for chips?
The best root vegetable is the one you like. All root vegetables are hard and starchy so can be turned into chips. Let the flavour be your guide. I hate beets and only used them for testing purposes (Thank heavens other family members were willing to eat them). Even when they’re roasted up, don’t find beets appealing. But sweet potato chips? Get out of my way.
Use the root vegetable(s) you like. Or try something new. Just keep in mind that if you’re going to bake up a mix of chips, you’ll have to bake one type at a time. See the recipe notes on how to bake a mixed batch evenly.
And without further ado, here’s the recipe. Happy snacking.
This is an extremely flexible recipe. You can use the spice mix suggested, which is a blend of at least fifteen Moroccan spices, or go as plain as salt and pepper. For something in between, try the spices used in my Spicy Roasted Cauliflower.
Scale
Ingredients
1 pound (450 g) root vegetables (potatoes, sweet potato, parsnip, turnip, taro and/or beet) 3 tablespoons(45 mL) vegetable oil 4 teaspoons (20 mL) ras el hanout (or other spice blend) 1 teaspoon (5 mL) fine sea salt
Instructions
Preheat oven to 375°F (190°C). If your oven has a convection setting, use it and adjust the temperature accordingly. Line three baking pans with parchment.
Wash the root vegetables. Leave the skin on or peel at your discretion. I leave the skin on for white potatoes but peel sweet potatoes. Slice the vegetable as thinly as you can. It’s more important to be uniform than thin so that the chips cook evenly. Aim for 1/16-inch thick but do not cut thicker than 1/8-inch.*
Place the slices on paper towel, blot dry. Arrange in a single layer on the baking sheets** Different vegetables cook at different rates, so if you are mixing vegetables, put 1 vegetable per pan.
In a small bowl, whisk together the oil, spices and salt. Brush on the chips with a pastry brush. Flip the vegetables over and brush the oil on the other side.
Bake for 10 minutes for 1/16-inch slices or 15 minutes for thicker. Remove the baking sheets from the oven, flip the chips over, and return the chips to a different rack for even cooking. Continue baking the chips anywhere from 5 to 20 minutes, depending on how thick the chips are and what vegetable you’re roasting. The chips are ready when they are golden and the edges curl or ruffle. (Keep an eye on the smaller chips as they cook faster.)
Transfer the chips to a layer of paper towel to cool. Eat as is, or dip in your favourite chip dip.
Once cooled, chips can be stored in a resealable bag, with the air squeezed out.
Notes
*A mandoline will reduce prep time considerably and allow for more consistent, thinner chips. If you don’t have a mandoline, you can slice more thinly and consistently if you cut the vegetable in half, place the cut side down and then slice half-moon chips. Most food processor slicing disks aren’t suitable as they slice too thinly and the chips will burn.
**If you have an ovenproof rack, place it on the baking sheet, set the coated chips on then bake. This eliminates the need to flip the chips.
