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October 21, 2011 | #14 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Baked Veggie Chips Recipe
Colorful, roasted root vegetables are a fun, festive snack or side. These perfectly seasoned chips are so tasty they don't even need dip! —Christine Schenher, San Clemente, California This recipe is: Quick Diabetic Friendly 7 Servings Prep/Total Time: 30 min. 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 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once. Yield: 7 servings. Nutrition Facts: 1/2 cup equals 108 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 220 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat. Baked Veggie Chips published in Taste of Home December/January 2009, p37 |
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