Why has it taken me so long to look for recipes for veggie chips?  Honestly . . .

 

Baked Veggie Chips

Colorful, roasted root vegetables are a fun, festive snack or side. These perfectly seasoned chips are so tasty they don’t even need dip! —Christine Schenher, San Clemente, California

 

7 Servings

Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound fresh beets (about 2 medium)

  • 1 medium potato

  • 1 medium sweet potato

  • 1 medium parsnip

  • 2 tablespoons canola oil

  • 2 tablespoons grated Parmesan cheese

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

  • Dash pepper

Directions

  1. Peel vegetables and cut into 1/8-inch slices. Place in a large bowl.

  2. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat.

  3. Arrange in a single layer on racks in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

 

Nutrition Facts: 1/2 cup equals 108 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 220 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

© Taste of Home 2013