Colored Vegetable Chips

by Fallywalker on February 8, 2009

Yield: 6 servings


6 cups of the following root veggies, cut in 1/4 inch slices:

blue potatoes, sweet potatoes, beets, parsnips & carrots

4 tablespoons of cooking oil

1/2 teaspoon of dried thyme, crushed

1 teaspoon of garlic salt

1/4 teaspoon of pepper


Hint: Rub your hands lightly with vegetable oil when working with beets- this will lessen the staining of skin.

Preheat oven to 350 degrees. In a large bowl stir together the oil, garlic salt, thyme & pepper. Add vegetable slices and toss gently until well coated. Arrange in a single layer on lightly greased baking sheets. Bake until crisp and light golden brown. Taste immediately and add more seasoning if desired.

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