Baked Vegetable Chips

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INGREDIENTS


For the Mediterranean-style Chips:
2 tablespoons cooking oil
1/2 teaspoon garlic salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
3 cups 1/4 inch thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)
For the Dilled Chips:
2 tablespoons cooking oil
2 cloves garlic, minced
1/2 teaspoon dried dillweed
1/8 teaspoon salt
3 cups 1/4 inch-thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)

 

 

DIRECTIONS


FOR THE MEDITERRANEAN CHIPS: In a large bowl stir together the oil, garlic salt, thyme, oregano, and pepper. Add vegetable slices and toss gently till well coated. Arrange in a single layer on lightly greased baking sheets. Bake in a preheated 350 degrees F oven for 20-25 minutes, or till crisp and light golden brown. Serve warm.


FOR DILLED CHIPS: In a large bowl stir together the oil, garlic, dillweed, and salt. Continue as directed above.

 

Active Time:  5 Minutes
Total Time:  30 Minutes
Yield:  6 Servings

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