Root Veggie Chips
Serve up a taste of fall with these colorful, nutritious baked chips made from a rainbow of root veggies.
Servings 8 servings
- 1 medium sweet potato
- 1 medium beet
- 1 medium Rutabagas, raw
- 1 medium turnips
- 1 medium parsnips
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Wash, peel and thinly slice vegetables (to 1/8 inch or thinner).
Place all veggie slices in a bowl and drizzle with olive oil.
Arrange slices on a cookie sheet and sprinkle with salt.
Bake at 400 degrees for about 30 minutes, or until your veggies are crispy, but not burned!
Calories: 63kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Sodium: 108mg | Fiber: 3g | Sugar: 5g