Baked Veggie Chips
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- 2 sweet potatoes
- 1 small taro root
- 3 tbsp olive oil
- ¾ tsp sea salt
- ¾ tsp chili powder
- ½ tsp cumin powder
- ½ tsp garlic powder
- Preheat oven to 375°F. Line three baking sheets with parchment paper.
- Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. (You should have 4 cups sliced vegetables.)
- Pour 1/2 tsp. oil onto each prepared baking sheet, and use a pastry brush to coat parchment. Place sliced vegetables on baking sheets without letting them touch. (Don’t mix different vegetables on the same sheet.) Brush vegetables with remaining 1 1/2 tsp. oil, and sprinkle with salt. Place chosen spice in small, fine-mesh strainer, then lightly tap edges of strainer to sprinkle spice over chips.
- Place baking sheets in the oven, and bake 20 to 30 minutes, rotating trays every 7 to 10 minutes, or until vegetables begin to brown on the edges and look dry. (To test, take 1 chip off baking sheet, cool on counter 30 seconds, then taste for crispiness.) Cool 1 minute on baking sheet, then transfer to large bowl or cooling rack to cool completely.
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