Root vegetable chips
Crisp vegetable chips have taken off as a smarter-than-potato-chips snack choice and for good reason. They have better stats and are uber flavorful. These chips are no exception with lots of color and a salty crunch. Try adding red or golden beet slices to the mixture for even more color. Rotating the pans is a key component to successfully baking these chips to crunchy perfection. Keep an eye out for chips cooking faster and remove them with tongs, leaving the other chips to bake longer. Snacking will take on a guilt-free persona when a bowl of these hit the table.
1 large, (very large), peeled
1½ medium, peeled
Uncooked sweet potato(es)
1 small, scrubbed
- Preheat oven to 400°F. Line two large rimmed baking sheets with nonstick foil.
- Cut carrot, parsnip, and potato into 1/8-inch-thick slices using vegetable slicer or thin slicing blade of food processor. Combine vegetables in large bowl and generously spray with olive oil nonstick spray, tossing to coat evenly. Sprinkle vegetables with salt and cayenne, tossing to coat.
- Arrange vegetables in single layer on prepared baking sheets. Bake until lightly browned, about 30 minutes, rotating baking sheets halfway through baking time and transferring vegetables to large bowl as they are browned. (Chips will crisp a bit as they cool.)
- Per serving: about 1/2 cup