Baked Veggie Chips

Name: Baked Veggie Chips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

Total Time Prep/Total Time: 30 min.

Yield 7 servings

Test Kitchen Approved

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

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

Directions

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.
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.

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

Recipe Creator