The Best Root Vegetable Chips….just for you!

Getting ready for the New Year’s party? Try these scrumptious chips made with beetroot, malanga and sweet potato, with just a smidgen of olive oil,instead of deep frying!

Dear friends,

I am sharing a quick and easy recipe for my most favorite chips and my most popular posts for 2015, namely the Baked Shankarpali with pancake mix, Luscious Avocado Coconut Burfi, Jalapeno Poppah Aapah, Microwave Apple Halwa with Chia, Masala Peanut Bhujia in 4 1/2 minutes, Plantain Chips, Potli Samosas and Roasted Vegetables with Garam masala.

I want to extend a heartfelt thanks to each and every one of you for sharing this journey with me. Creating recipes, cooking and presenting them to you all has brought me so much joy! And with over 102,000 views and more than 53,000 viewers visiting the site, you have all inspired me to continue this journey that I have started not very long ago. Above all, gaining friends like you has been the most rewarding experience! Thank you all! Here’s to continued friendship in 2016!

For the microwave chips, I followed the same recipe as in my Sweet Potato Chips, but the timing varied with my new microwave. Recently I got a microwave drawer installed in my kitchen. There is no plate that rotates and the rectangular space allowed more chips to be ‘baked’ at the same time. So the taro/malanga and sweet potato chips took 4 ½ minutes and the beetroot chips took 5 ½ minutes, all on 100 percent power. I started with 3 ½ minutes for both and then microwaved on high in 30 second increments.

The chips taste amazing…just like my favorite bagged ones, but without the deep frying!

I am taking the scrumptious chips and the popular snacks and sweets I have shared here, to Angie’s 100^th Fiesta Friday co hosted by Judi, Mollie, Steffi, and Suzanne! It is going to be quite a party! So do join us and check out the amazing array of food presented there.

Hope you enjoy them all at your New Year’s party! Wishing you all a Peaceful and Happy New Year!

Love,

Sandhya