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Baked Vegetable Chips

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Source: Cooking at a Glance - Vegetables & Grains

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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

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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:

Sodium:

157mg

Fiber:

Carbohydrates, Total:

13g

Protein:

% Cal. from Fat:

47%

Fat. Total:

Spotlight Recipe Review

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Rating:

by: LaLa

Reviewed: 05/14/2011

YUMMY IN MY TUMMY!

AWSOME!!! NOW THAT ARE HOMEMADE CHIPS UNLIKE OTHER RECIPES!

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26 people gave this Cheers. Click here to Cheer this review.

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