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.
Source: Better Homes and Gardens
Gallery
Recipe Summary
Ingredients
Directions
*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°F oven for 3 to 4 minutes.
Nutrition Facts
Per Serving:
56 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 181mg; potassium 221mg; carbohydrates 13g; fiber 2g; sugar 3g; protein 1g; trans fatty acid 0g; vitamin a 8300IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 6mcg; vitamin b12 0mcg; calcium 20mg; iron 0mg.