Roasted Root Veggie Chips with Edamame Hummus

I love roasted root vegetables. If I’m home, there’s a good chance there are sweet potatoes in the oven. (Unfortunately, they take much longer to cook than they do to eat). Recently, I decided to branch out to parsnips and carrots too. Tossed in olive oil, salt and pepper and roasted until as crispy as you like them, these “chips” are incredible. Experiment with spices too. Basil is always a good bet, as is cumin and/or curry powder. These chips are even better when dipped in edamame hummus.

IMG_0437
Sweet potato fries
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Parsnip and carrot chips
Edamame hummus
Edamame hummus
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One thought on “Roasted Root Veggie Chips with Edamame Hummus

  1. […] You can always use other root veggies too– I like to do a medley of carrot and ‘snip chips, and beets and sweet potatoes too, if I have them. Yum. See here for pics and spice suggestions: https://thevegaquariantimes.wordpress.com/2013/02/03/roasted-root-veggie-chips-with-edamame-hummus/ […]

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