Baked Root Vegetable Chips: Easy on the Waist and the WalletMacki West
I can eat root vegetables just about any way, roasted, in soup, you name it. My kids on the other hand are not so into the wintertime crop. Then the other day we went out to eat and the chips served with our sandwiches were root vegetable chips and everyone in the family could not get enough. I couldn’t believe my kids were eating rutabagas and turnips, oh that’s right, they were deep fried on oil. I decided to try a healthier alternative to see if my kids would go for it. I headed off to the store and brought home 2 carrots and parsnips, a large yam, rutabaga, and turnip all for $3! I sliced them up and made a ton of chips, more than enough for my family of four (although the kids would have eaten them all if I would have let them!).
Baked Root Vegetable Chips
Preheat oven to 400 degrees. Spray 2 baking sheets with cooking spray. I used a mandolin to slice very thin chips, you can use a knife or food processor. Lay the chips onto the sheets and spray with more cooking spray and sprinkle with salt. Cook for 10 minutes, check and remove smaller chips if browning, flip the rest and cook for another 5 minutes. Remove and let cool for a few minutes before eating.
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