Baked Root Vegetable Chips
- Preheat oven to 375 degrees F. Lightly coat two large baking sheets with cooking spray.
- Use a mandoline to slice vegetables 1/16-inch thick. If using beets, sandwich slices between layers of paper towels and press firmly to remove excess liquid. Arrange vegetable slices in a single layer on the prepared baking sheets. Coat top of all of the vegetable slices with cooking spray; sprinkle with salt and pepper.
- Bake for 10 minutes. Remove baking sheets from oven and let stand for 5 minutes. Return baking sheets to oven. Bake for 4 to 8 minutes more, removing baking sheets to check for doneness every minute after 4 minutes. Chips are done when the center of each chip no longer looks wet. Transfer chips to paper towels. Let cool for 5 minutes to crisp the chips.
From the Test Kitchen
For a change, try a combination of these vegetables. To avoid burning, check the doneness frequently and remove each type of chip when done.
Store cooled chips in an airtight container for up to 24 hours. If necessary, re-crisp the chips by baking them in a 325 degrees F oven for 3 to 4 minutes.
Nutrition Facts (Baked Root Vegetable Chips)
- Per serving:
- 56 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 181 mg sodium,
- 13 g carb.,
- 2 g fiber,
- 3 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet