Crispy Vegetable Chips Recipe
Servings: 4
Ingredients
- 2 med carrots peeled
- 1 sm parsnip peeled
- 1 sm sweet potato
- 1 sm low- to medium-starch potato (such as red bliss or possibly white creamer - don't use russets)
- 2 Tbsp. extra virgin olive oil (preferably extra-virgin)
- 2 Tbsp. yellow cornmeal
- 1/4 tsp freshly-grnd black pepper
Directions
- Half-fill medium saucepan with water. Add in 1 tsp. salt. Bring to a boil. Cut vegetables into 1/4-inch slices.
- Preheat broiler. Coat baking sheet with cooking spray. Blanch vegetables till barely fork tender, about 3 min. Remove with slotted spoon to medium bowl. Let cold for a few min.
- Toss vegetables with oil, cornmeal and sprinkling of salt and pepper. Arrange vegetables in single layer on prepared sheet. Broil till lightly browned, 4 to 5 min per side. Serve hot.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 61 | 56% |
| Total Fat 6.92g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 173mg | 5% |
| Total Carbs 11.24g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.35g | 2% |
| Protein 0.98g | 2% |
