Baked Veggie Chips Recipes

BAKED VEGGIE CHIPS

Baked Veggie Chips image

Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 10

Ingredients

1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Steps:

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BAKED VEGGIE CHIPS

Baked Veggie Chips image

Categories Bake Parsnip

Yield Serves 4; 1/2 cup per serving

Number Of Ingredients 6

Ingredients

1 small sweet potato, cut crosswise into 1/16-inch slices
1 small baking potato, cut crosswise into 1/16-inch slices
1 large parsnip, peeled and cut crosswise into 1/16-inch slices
1 large carrot, peeled and cut crosswise into 1/16-inch slices
2 teaspoons olive oil
1/8 teaspoon salt

Steps:

Preheat the oven to 375°F.
In a large bowl, gently stir together all the ingredients except the salt. Place the vegetable slices close together in a single layer on two large baking sheets.
Bake for 30 to 35 minutes, or until browned, checking closely during the last 10 minutes to keep the chips from burning and transferring them to a medium bowl as they become ready. They will crisp as they cool, about 5 minutes.
Sprinkle the chips with the salt, gently stirring to coat.
Cook's Tip
The chips will lose their crispness when stored, so they are best on the day they are made. If you keep the chips for another time, however, you can restore their crispness by putting them on a baking sheet and baking at 250°F for 8 to 10 minutes.
Nutrition Information
(Per serving)
Calories: 110
Total fat: 2.5g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.5g
Cholesterol: 0mg
Sodium: 111mg
Carbohydrates: 21g
Fiber: 4g
Sugars: 4g
Protein: 2g
Calcium: 32mg
Potassium: 464mg
Dietary Exchanges
1 1/2 starch

BAKED VEGGIE CHIPS

Baked Veggie Chips image

Take advantage of the season's white and sweet potatoes, beets, parsnips, and carrots. Slice them into paper thin rounds, toss with seasonings, and enjoy as a side dish or afterschool treat. Each serving is 20 chips. I found this recipe in Nick Jr. Family magazine. I have not tried this recipe, but I'm posting this for safe keeping.

Provided by internetnut

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium sweet potato (12oz)
1 beet (8oz)
1 medium white potato (5oz)
1 large parsnips (6oz) or 1 large carrot (6oz)
2 tablespoons canola oil
2 tablespoons grated parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pinch ground black pepper
ketchup, light ranch dressing, light sour cream, for dipping (optional)

Steps:

Heat oven to 375.
Peel the sweet potato, beet, white potato, and parsnip. Using a chef's knife, slice each into 1/8-inch thick rounds. Place sliced vegetables in a large bowl. Add the oil and toss gently until well coated.
Arrange in a single layer on two large baking sheets.
Combine the Parmesan cheese, salt, garlic powder, oregano, and pepper in a small bowl. Sprinkle evenly over vegetables.
Bake until crisp and light golden brown, about 25 minutes. Serve with dipping sauces as desired.
Tip: It's easier to bake these in two ovens or in two batches. If you bake both sheets at the same time, be sure to rotate the baking sheets halway through for more even cooking. The veggies don't need to be turned during cooking.

Nutrition Facts : Calories 139.1, Fat 7.8, SaturatedFat 1, Cholesterol 2.2, Sodium 583.8, Carbohydrate 15.6, Fiber 2.2, Sugar 2.7, Protein 2.5

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