Baked Veggie Chips
- 1 small sweet potato, cut crosswise into 1/16-inch slices
- 1 small baking potato, cut crosswise into 1/16-inch slices
- 1 large parsnip, peeled and cut crosswise into 1/16-inch slices
- 1 large carrot, peeled and cut crosswise into 1/16-inch slices
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- Preheat the oven to 375F.
- In a large bowl, gently stir together all the ingredients except the salt.
- Place the vegetable slices close together in a single layer on two large baking sheets.
- Bake for 30 to 35 minutes, or until browned, checking closely during the last 10 minutes to keep the chips from burning and transferring them to a medium bowl as they become ready.
- They will crisp as they cool, about 5 minutes.
- Sprinkle the chips with the salt, gently stirring to coat.
- The chips will lose their crispness when stored, so they are best on the day they are made.
- If you keep the chips for another time, however, you can restore their crispness by putting them on a baking sheet and baking at 250F for 8 to 10 minutes.
- (Per serving)
- Calories: 110
- Total fat: 2.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 0mg
- Sodium: 111mg
- Carbohydrates: 21g
- Fiber: 4g
- Sugars: 4g
- Protein: 2g
- Calcium: 32mg
- Potassium: 464mg
- 1 1/2 starch
sweet potato, baking potato, parsnip, carrot, olive oil, salt
Taken from www.epicurious.com/recipes/food/views/baked-veggie-chips-391894 (may not work)