Baked Root Vegetable Chips
PREP 15 minutes
BAKE 14 minutes at 375°F
STAND 5 minutes
COOL 5 minutes
SERVES 4
Ingredients:
- Nonstick cooking spray
- 2 sweet potatoes, purple beets, or golden beets, peeled
- 1⁄4 tsp. salt
- 1⁄4 tsp. black pepper
Directions:
- Preheat oven to 375°F. Lightly coat two large baking sheets with cooking spray.
- Use a mandoline to slice vegetables 1⁄16 inch thick. If using beets, sandwich slices between layers of paper towels and press firmly to remove excess liquid. Arrange vegetable slices in a single layer on the prepared baking sheets. Coat tops of vegetable slices with cooking spray; sprinkle with salt and pepper.
- Bake 10 minutes. Remove baking sheets from oven and let stand 5 minutes. Return baking sheets to oven. Bake 4 to 8 minutes more, removing baking sheets to check for doneness every minute after 4 minutes. Chips are done when the center of each chip no longer looks wet. Transfer chips to paper towels. Let cool 5 minutes to crisp the chips.
[info title="Nutritions" icon="info-circle"]Per Serving 56 cal., 0 g fat, 0 mg chol., 181 mg sodium, 13 g carb., 2 g fiber, 3 g sugars, 1 g pro.
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