Tropical Baked Veggie Chips Recipes

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.

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.

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

Steps:

• Begin by slicing each of the vegetables with a small, handheld mandolin.
• Then, brush both sides of the chips with olive oil and place them on a flat cookie sheet.
• Cover the veggies with another cookie sheet, and let them bake in a 350 degree oven for about 15 minutes or until golden brown and crispy.
• Season with sea salt before serving.