When thinly sliced and tossed in the oven, root vegetables such as potatoes and beets transform into delicious, nutritious and perfectly snackable baked vegetable chips.
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Just as addictive and snackable as potato chips, these chips forgo the excess sodium, preservatives and unnecessary additives.
Baked Vegetable Chips Recipe
Mixed root vegetables such as potatoes, radishes, beets and rutabagas, thinly sliced (you may want to peel some vegetables such as beets, but with most, you can leave peels on)
Kosher salt and freshly ground pepper
Any herbs you have on hand (optional)
1. Preheat oven to 275 degrees.
2. Toss vegetable slices in just enough oil to thinly coat and sprinkle with salt, pepper and herbs.
3. Line a baking sheet with parchment paper and a single layer of veggie chips.
4. Bake for 10 minutes, then flip and bake another 15 minutes. Check chips every few minutes, until they are crispy but not burnt. Serve warm or cool.
For more healthy snack recipes, read the original article, “Healthy Snacking: How to Unjunk Your Junk Food.”