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| Baked Root Vegetable Chips |
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1 medium potato |
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1 medium sweet potato |
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1 medium beet |
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1 medium parsnip |
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2 tablespoons canola oil |
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1/2 teaspoon garlic powder |
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1/2 teaspoon dried oregano |
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1 1/2 tablespoons grated Parmesan cheese |
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1/2 teaspoon salt |
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Pinch of pepper |
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Preheat oven to 375 degrees F. |
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Peel potato, sweet potato, beet and parsnip; cut into thin slices, about 1/8-inch-thick. Place root vegetables in a bowl then drizzle with canola oil; toss to coat. |
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Stir together garlic powder, dried oregano, Parmesan cheese, salt and black pepper. Sprinkle over root vegetables and toss to coat. |
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Place root vegetables in a single layer on two un-greased 15 x 10 x 1-inch baking pans. Bake for 15 to 20 minutes, or until golden, turning once during cooking time. |
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