Roast Vegetable Crisps Chips Recipes
ROAST VEGETABLE CRISPS / CHIPS
Wonderfully colourful tasty vegetable crisps: parsnip, sweet potato and beet. Children will love them.
Provided by English_Rose
Categories Lunch/Snacks
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F
- Peel all the vegetables. Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps. Spread out on paper towel to remove excess moisture.
- Tip all the vegetables into a bowl. Pour over the oil, then add chili powder, if using, and seasoning. Toss with your hands to coat evenly.
- Arrange in a single layer on a baking tray. Roast for 20 minutes or until the parsnips and sweet potato are golden brown.
- Spread out on paper towel until cool and crisp.
Nutrition Facts : Calories 168.8, Fat 9.1, SaturatedFat 1.3, Sodium 73.5, Carbohydrate 20.8, Fiber 3.3, Sugar 6.3, Protein 1.9
BAKED VEGGIE CHIPS
Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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