Root Vegetable Oven Chips (vegan, vegetarian, paleo, gluten and dairy free)

OLYMPUS DIGITAL CAMERASo this is what happens when you throw a dinner party and you ask to advise if there are any food allergies or requirements to cater for! At first it seems rather daunting…so, no dairy and animal product and no wheat, eggs, legumes and refined starch…lucky for all, the Mediterranean Diet is so wholesome and complete that it can happily and easily accommodate all preferences, you just need to use your imagination and experiment a bit. I always like to kick-start parties with a the cork of a Prosecco bottle popping and what goes better with its bubbly nature than salty oven baked potato chips? I did’t have to think too hard to come up with the idea of replacing the good old potato with nutritious root vegetables. Jerusalem artichokes, celeriac and sweet potatoes, lightly coated in luscious extra-virgin olive oil turn out to be the ultimate accompaniment for pre-dinner drinks, with their subtle salty and peppery flavour and delightful crunch, they will tickle your appetite, regardless of your dietary restrictions!


1 medium sweet potato, scrubbed and thinly sliced

4-5 Jerusalem artichokes, scrubbed and thinly sliced

1/3 celeriac, peeled and cut into thin half moons

4 tablespoons of extra-virgin olive oil

a few thyme sprigs

salt and black pepper for seasoning


1. Heat up your oven to 200 C (390 F)

2. Line and oven tray with baking paper

3. Place all the prepared vegetables in a large bowl. Add seasoning and herbs and toss well with your hands to coat all the pieces with the oil. 

4. Place the vegetables in the tray in one layer and bake for 20-25 minutes or until crunchy and golden.


Silvia’s Cucina the cookbook is now available in stores and online!


10 Comments Add yours

  1. Sandra says:

    I have roasted sliced sweet potatoes
    Literally hundreds of times to make chips
    They never get firm and crunchy
    They get mushy !!!

    1. Hi Sandra, yes, sweet potatoes can be a little trickier. I find that if I slice them thinly and keep the skin on, they are more likely to get a bit of a crunch around the edged. Jerusalem artichokes are the true revelation here, they crunch up just like potato chips.

  2. This is wonderful! I’ve been obsessing over Terra Chips lately and this is perfect! I can make them at home now 🙂

    1. And with half the fat!

  3. Gorgeous and tasty- the perfect snack! Beautiful Silvia 🙂 xoxo

  4. formysenses says:

    This is the first time I’ve been able to peruse your blog. It’s so lovely, well put together, and adventurous without being too tricky. I love your cooking style and your outlook on entertaining. Beautiful work!

    1. Thank you so much, I love what you do too… xx

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