Recipe: Easy Veggie Chips
Here’s a nutritious way to enjoy some crunchy, tasty chips. By thinly slicing and baking vegetables, you’re able to get your chip fix without compromising your health goals.
Make a large batch on the weekend and portion your veggie chips out into ziplock bags for the week.
HERE’S WHAT YOU NEED:
• 2 lbs of root vegetables, thinly sliced (sweet potato, parsnips, beets or carrots)
• Sea salt or Himalayan salt Cajun spice (or any spice of your choice)
Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
Thinly slice the root vegetables to about 1/8 inch thickness. Toss the sliced veggies with a sprinkle of salt and Cajun spice.
Spread the sliced veggies in a single layer over the prepared baking sheet. Roast for 15 minutes, and then flip them over. Roast for another 5-10 minutes or until crispy. Enjoy!