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Rating: 3.56 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
  • 9 Ratings

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

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Recipe Summary

prep:
15 mins
bake:
14 mins at 375°
stand:
5 mins
cool:
5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Lightly coat two large baking sheets with cooking spray.

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  • 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.

*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

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.
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Reviews

9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
08/31/2017
Looks good and tastes great, I also used a rutabaga because I could. I cut up on a mandolin to get very thin slices.