Make Your Own Baked Root Veggie Chips

RootVeggieChips.jpg

2-3 Medium Beets (Red or golden)

1 Large Potato

1 Large Sweet Potato

1 Medium Parsnip

2 Large Zucchinis

1/2 cup grated Parmesan

1/2 tsp Garlic Powder 

Salt/Pepper to taste

Organic Vegetable Oil (We use sunflower oil - makes crispier chips)

Preheat oven to 375F. Peel and cut veggies into 1/8-inch slices. Place into a large bowl and drizzle with 2-3 tbsp vegetable oil until very lightly coated. Combine the dry ingredients and toss into your veggie mix to coat. Arrange in single layer (not overlapping) in two baking pans. Coat with extra grated parmesan for a more cheesy chip (optional). Bake for 15-20 minutes or until golden, flip only once half way through (after 8-10 minutes). 


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