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Baked Veggie Chips Recipe
Baked Veggie Chips Recipe photo by Taste of Home

Baked Veggie Chips Recipe

Publisher Photo
Colorful, roasted root vegetables are a fun, festive snack or side. These perfectly seasoned chips are so tasty they don't even need dip! —Christine Schenher, San Clemente, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings

Ingredients

  • 1/2 pound fresh beets (about 2 medium)
  • 1 medium potato
  • 1 medium sweet potato
  • 1 medium parsnip
  • 2 tablespoons canola oil
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Dash pepper

Nutritional Facts

1/2 cup equals 108 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 220 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat.
  2. Arrange in a single layer on racks in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once. Yield: 7 servings.
Originally published as Baked Veggie Chips in Taste of Home December/January 2009, p37

Nutritional Facts

1/2 cup equals 108 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 220 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Baked Veggie Chips

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Feb. 4, 2012

I haven't tried this exact recipe, but I've made "potato chips" out of regular potatoes & also sweet potatoes a lot. The recipe called for similar steps, except I just lay the thin slices on a greased baking sheet and spray or baste quickly with olive oil. Then I sprinkle lightly with garlic salt. That's it! The baking temperature I use is much higher...up around 475. All the "chips" aren't done at the same time. After about 10 minutes of the 1st phase of baking a handful come off the sheet about every 3 minutes or so until they are all done. I keep reloading the empty spots on the pan with fresh slices and keep 'em comin'! It is a bit time-consuming, but they are soooo good. Everyone in my family loves them. Every kid's friend or my friend that comes over loves them too. They are delicious, different than the usual snack, and very nutritious. I can't wait to try this new variety. I think the soggy problem comes from a lower oven temp? You need to zap them :) enjoiy!

MY REVIEW
Reviewed Jan. 26, 2012

Awful, terrible, horrible. Soggy and tough - no one liked them! What a terrible thing to do to wonderful root vegetables. I have so many WONDERFUL recipes for these veggies, that I wouldn't bother with this again!

MY REVIEW
Reviewed Oct. 20, 2011

These did not come out at all. Cooked to the time in the recipe, they were soggy and the parsnips were already starting to burn. I left them in longer, watching carefully and still most of them burned. Or got very dark on the outer edges and were still soggy in the middle. Perhaps a lower temperature for a longer time would ensure more even browning? In any case, I would call this a fail.

MY REVIEW
Reviewed Apr. 3, 2011

These did not come out for me. I tried cooking them longer but they stayed soggy. Maybe I did something wrong.

MY REVIEW
Reviewed Oct. 10, 2010

I never ate sweet potatoes or beets, but these remind me of those served at some restaurants! So fabulous! I had to bake them a little longer, and I used the convection setting.

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