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Baked Veggie Chips

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 servings

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

Directions

  • 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
1/2 cup: 108 calories, 5g fat (1g saturated fat), 1mg cholesterol, 220mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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