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
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; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 181 mg sodium. 221 mg potassium; 13 g carbohydrates; 2 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 8300 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 6 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;