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.