Chip Off the Old Veggie

by Shauna Sever — March 3, 2008

The markets are loaded with winter's gorgeous root vegetables, and I don't know about you, but a girl can only take so many of them baked, boiled, mashed, or roasted. And since I am quite the avid snacker, I love any recipe that can sneak a bit of nutrition into my between-meal noshing. These crunchy baked veggies chips are just the ticket. Season them to your liking and snack away!

Baked Veggie Chips

Great root vegetables for this recipe include white, purple, and sweet potatoes; parsnips; yucca; and taro.

1 pound root vegetables, peeled and sliced ¼ inch thick (about 3 cups)
2 tablespoons olive oil
½ teaspoon garlic powder
¼ teaspoon fine sea salt
¼ teaspoon dried thyme, crushed
¼ teaspoon dried oregano, crushed
Freshly ground black pepper, to taste

Preheat oven to 350 degrees. Lightly spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together the olive oil, garlic powder, salt, thyme, oregano, and black pepper. Add vegetables and toss gently until well coated. Arrange in a single layer on prepared baking sheet. Bake for 20-25 minutes or until the chips are crisp and light golden brown. Serve warm.