BAKED VEGGIE CHIPS

Baked Veggie Chips image

Yield Serves 4; 1/2 cup per serving

Number Of Ingredients 6

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1 small sweet potato, cut crosswise into 1/16-inch slices
1 small baking potato, cut crosswise into 1/16-inch slices
1 large parsnip, peeled and cut crosswise into 1/16-inch slices
1 large carrot, peeled and cut crosswise into 1/16-inch slices
2 teaspoons olive oil
1/8 teaspoon salt

Steps:

Preheat the oven to 375°F.
In a large bowl, gently stir together all the ingredients except the salt. Place the vegetable slices close together in a single layer on two large baking sheets.
Bake for 30 to 35 minutes, or until browned, checking closely during the last 10 minutes to keep the chips from burning and transferring them to a medium bowl as they become ready. They will crisp as they cool, about 5 minutes.
Sprinkle the chips with the salt, gently stirring to coat.
Cook's Tip
The chips will lose their crispness when stored, so they are best on the day they are made. If you keep the chips for another time, however, you can restore their crispness by putting them on a baking sheet and baking at 250°F for 8 to 10 minutes.
Nutrition Information
(Per serving)
Calories: 110
Total fat: 2.5g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.5g
Cholesterol: 0mg
Sodium: 111mg
Carbohydrates: 21g
Fiber: 4g
Sugars: 4g
Protein: 2g
Calcium: 32mg
Potassium: 464mg
Dietary Exchanges
1 1/2 starch