Baked Veggie Chips
Lower in sodium than commercially baked chips, these crunchy snacks are very easy to make, especially if you have a mandolin or a food processor to slice the veggies quickly and uniformly.
Recipe information
Yield
Serves 4; 1/2 cup per serving
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
In a large bowl, gently stir together all the ingredients except the salt. Place the vegetable slices close together in a single layer on two large baking sheets.
Step 3
Bake for 30 to 35 minutes, or until browned, checking closely during the last 10 minutes to keep the chips from burning and transferring them to a medium bowl as they become ready. They will crisp as they cool, about 5 minutes.
Step 4
Sprinkle the chips with the salt, gently stirring to coat.
Cook’s Tip
Step 5
The chips will lose their crispness when stored, so they are best on the day they are made. If you keep the chips for another time, however, you can restore their crispness by putting them on a baking sheet and baking at 250°F for 8 to 10 minutes.
Nutrition Information
Step 6
(Per serving)
Step 7
Calories: 110
Step 8
Total fat: 2.5g
Step 9
Saturated: 0.5g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 0.5g
Step 12
Monounsaturated: 1.5g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 111mg
Step 15
Carbohydrates: 21g
Step 16
Fiber: 4g
Step 17
Sugars: 4g
Step 18
Protein: 2g
Step 19
Calcium: 32mg
Step 20
Potassium: 464mg
Dietary Exchanges
Step 21
1 1/2 starch
