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Baked Vegetable Chips
Source: Cooking at a Glance - Vegetables & Grains
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  5 Minutes
Total Time:  30 Minutes
Yield:  Makes 6 servings (3 cups total)
The fine-slicing blade of a food processor or a mandoline is a great tool for cutting these vegetables. Serve them as you would potato chips: as a snack or as a side dish with a sandwich. Choose either a Mediterranean-style flavor or a dill-based seasoning.
RECIPE INGREDIENTS
For the Mediterranean-style Chips:
2 tablespoons cooking oil
1/2 teaspoon garlic salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
3 cups 1/4 inch thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)
For the Dilled Chips:
2 tablespoons cooking oil
2 cloves garlic, minced
1/2 teaspoon dried dillweed
1/8 teaspoon salt
3 cups 1/4 inch-thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)
Baked Vegetable Chips Recipe at Cooking.com
DIRECTIONS
FOR THE MEDITERRANEAN CHIPS:
In a large bowl stir together the oil, garlic salt, thyme, oregano, and pepper. Add vegetable slices and toss gently till well coated. Arrange in a single layer on lightly greased baking sheets. Bake in a preheated 350 degrees F oven for 20-25 minutes, or till crisp and light golden brown. Serve warm.
FOR DILLED CHIPS:
In a large bowl stir together the oil, garlic, dillweed, and salt. Continue as directed above.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Yield:  Makes 6 servings (3 cups total)
Calories: 95
Sodium: 157mg
Fiber: 2g
Carbohydrates, Total: 13g
Protein: 1g
% Cal. from Fat: 47%
Fat. Total: 5g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: LaLa Reviewed: 05/14/2011
YUMMY IN MY TUMMY! See all of LaLa's reviews »
AWSOME!!! NOW THAT ARE HOMEMADE CHIPS UNLIKE OTHER RECIPES!
11 people gave this Cheers. Click here to Cheer this review. Report Violation
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