Baked carrot and potato chips
1 - 2
PersonalPoints™ per serving
These delicious veggie chips only require five ingredients, which include cooking spray and salt. It's a great way to use up any leftover potatoes and carrots. Feel free to scale up the recipe so you can always have some chips on hand. You're going to have to slice the vegetables as thinly as possible, so it's a great excuse to whip out your mandoline if you have one. The chips are best when served immediately, but you can store them at room temperature in an airtight container for up to 3 days. To re-crisp them, place in a baking pan at 250°F for about 6 minutes.
2 large, peeled
Uncooked russet potato
1 medium, well scrubbed
- Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Spray parchment with nonstick spray.
- Using thin slicing blade of food processor or mandolin, cut carrots and potato into 1/16-inch slices. Place vegetables in large bowl, drizzle with oil, and toss to coat evenly.
- Arrange vegetables in single layer on prepared baking sheets. Bake until chips are browned, 30–35 minutes, rotating position of pans from upper to lower racks, and rotating front to back halfway through baking time. Begin to check chips often during last 10 minutes of baking time. Transfer chips to large bowl as they are done. Sprinkle chips with salt and toss to coat.
- Note: if you are following the Simply Filling plan, we generally discourage creating foods from Simply Filling ingredients to make a food that's not on the Simply filling list, like chips, ice creams, sorbets, and desserts. For these chips, we suggest you eat only the portion size recommended in this recipe.