Baked Veggie Chips
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 7 servings.
Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! —Christine Schenher, San Clemente, California
Ingredients
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1/2 pound fresh beets (about 2 medium)
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1 medium potato
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1 medium sweet potato
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1 medium parsnip
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2 tablespoons canola oil
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2 tablespoons grated Parmesan cheese
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon dried oregano
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Dash pepper
Directions
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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.
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2.
Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.
Nutrition Facts
1/2 cup: 108 calories, 5g fat (1g saturated fat), 1mg cholesterol, 220mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
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