Delicious, crispy and easy! After cooling, these chips can be stored airtight for two days, then re-crisped in the oven.
- 2 each peeled Ontario Carrots and Beets
- 1 small peeled Ontario Sweet Potato
- 1/2 small peeled Ontario Rutabaga, cut in half
- 2 tbsp (25 mL) canola oil
Using a mandolin or vegetable slicer, thinly slice vegetables. Place beets in a separate bowl; toss with 1-1/2 tsp of oil. In another bowl combine carrots, sweet potato and rutabaga; toss with remaining oil.
Line 2 large baking sheets with parchment paper; arrange half the vegetable slices in single layer on sheets. Bake in 400°F (200°C) oven for 15 minutes. Reduce heat to 250°F (120°C); bake for about 45 minutes, switching and rotating baking sheets halfway through and turning slices, or until crisped and browned. Sprinkle with salt to taste. Repeat with remaining vegetables.
Vegetables will crisp and brown at different rates, so remove as needed.
- 2 g protein
- 7 g fat
- 24 g carbohydrates
- 4 g fibre
- 160 calories