Baked Vegetable Chips

By blum099

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Active Time: 5 Minutes
Total Time: 30 Minutes
Yield: Makes 6 servings (3 cups total)
The fine-slicing blade of a food processor or a mandoline is a great tool for cutting these vegetables. Serve them as you would potato chips: as a snack or as a side dish with a sandwich. Choose either a Mediterranean-style flavor or a dill-based seasoning

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)

Preparation

Step 1

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.