VEGGIE CHIPS NUTRITION RECIPES
BAKED VEGGIE CHIPS RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 7 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 108 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 220mg sodium, CarbohydrateContent 15g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 starch
ROASTED VEGGIE CHIPS - PUREWOW
We’ll admit it: We might have been responsible for the recent kale-chip craze (you could find us every Saturday morning rubbing those damn leaves down with oil). One year older, one year wiser. Now we’re making veggie chips--without the massage and in half the time. Just slice up some...
Provided by PureWow Editors
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 400?F. Line two baking sheets with parchment paper. 2. Thinly slice the vegetables to about ? inch thick (as thin as you can). Using a mandoline or the slicing side of a box grater can speed up the process, but a knife works just as well. 3. Toss the veggies into a large bowl with the olive oil (you may want to toss the red beets separately to avoid turning everything pink). Spread them in an even layer onto the prepared baking sheets, making sure they do not overlap too much. 4. Sprinkle the salt, pepper and herbs evenly over the two baking sheets. Roast the vegetables until golden brown and crisp, 20 to 25 minutes. Cool completely before serving. Store in an airtight container to maintain the crisp texture for up to one week.
Nutrition Facts : Calories 228 calories, CarbohydrateContent 32 grams carbohydrate, FatContent 11 grams fat, ProteinContent 4 grams protein, SugarContent 16 grams sugar
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We’ll admit it: We might have been responsible for the recent kale-chip craze (you could find us every Saturday morning rubbing those damn leaves down with oil). One year older, one year wiser. Now we’re making veggie chips--without the massage and in half the time. Just slice up some...
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- 1. Preheat the oven to 400?F. Line two baking sheets with parchment paper. 2. Thinly slice the vegetables to about ? inch thick (as thin as you can). Using a mandoline or the slicing side of a box grater can speed up the process, but a knife works just as well. 3. Toss the veggies into a large bowl with the olive oil (you may want to toss the red beets separately to avoid turning everything pink). Spread them in an even layer onto the prepared baking sheets, making sure they do not overlap too much. 4. Sprinkle the salt, pepper and herbs evenly over the two baking sheets. Roast the vegetables until golden brown and crisp, 20 to 25 minutes. Cool completely before serving. Store in an airtight container to maintain the crisp texture for up to one week.
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