DIY crispy kabocha and root veggie chips

A perfect fall snack. What you'll need:

By: Anna Decker / 03/20/2015

any of the following that are available at your local market -

  • Kabocha squash

  • Carrots

  • Beetroot

  • Parsnips

  • Olive oil

  • Sea salt and fresh ground pepper

  • Herbs as desired: rosemary, thyme, oregano


    1. Preheat oven to 400 degrees. Slice all veggies thinly – the thinner the slices, the crispier the result. You can also use a mandolin to create nice, even slices.

    2. Line a baking sheet with parchment paper and lay out all slices. Drizzle with olive oil, season with sea salt, freshly ground pepper, and herbs.

image3. Put in oven for 20 minutes until golden brown and crisp. Allow to cool for 10 minutes before serving.


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