Baked Vegetable Chips

  • Active Time 5m
  • Total Time 30m

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.

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 pound) 1/4-inch-thick slices peeled root vegetables such as sweet or white potatoes, parsnips or carrots
  • For the Dilled Chips:
  • 2 tablespoons cooking oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried dillweed
  • 1/8 teaspoon salt
  • 3 cups (1 pound) 1/4-inch-thick slices peeled root vegetables such as sweet or white potatoes, parsnips or carrots

directions

FOR THE MEDITERRANEAN CHIPS:

In a large bowl, stir together the oil, garlic salt, thyme, oregano and pepper. Add the 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, dill weed, and salt. Continue as directed above.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 515

nutrition information per serving

95 calories; 5g total fat; 0mg cholesterol; 157mg sodium; 13g carbohydrates; 2g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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