Veggie Chips are all the rage, so I thought I’d try my hand at ’em.  They are a little time consuming, but when you make them yourself, you know where they are coming from, what is going into them, and how they are being cooked!  

Win-Win-Win!

This recipe makes a boatload…. well, more like enough for 6-8 people to snack on a healthy amount… but, who’s counting? 

The dipping sauce is so zesty and smooth, you’ll want to find things just to dip it in!  

Fresh, ripe avocados and tangy blue cheese are the main flavors and they rock the socks off these chips.

Of course, we start with beautiful California veggies.   I gathered up carrots, beets, rutabagas, and sweet potatoes.

Peeling is not completely necessary, but I wanted to take off all the ugly parts.  If you don’t mind, then by all means, just clean the skins and slice away…

I sliced all the veggies the same width using my mandoline, 1/8″.

Aren’t they all so purty?

Toss them liberally with California olive oil

And season with a dusting of salt

Place on a prepared baking sheet and bake in the oven for about 25 minutes, or until crisp, but not burned.

Bam!  Veggie chips for days…

Dip in the fabulous Avocado Blue Cheese Sauce and enjoy!

Recipe in 3-2-1…