Baked Root Vegetable Chips
Try a combination of these vegetables instead of baking just one. Check the doneness frequently and remove each type of chip when done to avoid burning any.
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Baked Root Vegetable Chips
Directions
- 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
*Tip:
For a change, try a combination of these vegetables. To avoid burning, check the doneness frequently and remove each type of chip when done.
To Store:
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 ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 181 mg sodium ,
- 13 g carb. ,
- 2 g fiber ,
- 3 g sugar ,
- 1 g pro.
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Reviews (1)
dianams0913895
414 Days Ago
Looks good and tastes great, I also used a rutabaga because I could. I cut up on a mandolin to get very thin slices.