Root Crops - Carrots, Beets, Turnips, Radish, Parsnips, Misc

[Zana]

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