Roasted Carrot or Parsnip Chips
(makes 10 servings, about 10 chips each)
Prep Time: 10 minutes
Cook Time: 30 minutes
6 large carrots or parsnips, peeled (about 1-1/2 pounds)
1 tablespoon olive oil or roasted nut oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat oven to 325°F and arrange racks in the upper and lower thirds. Using a pastry brush, coat two rimmed baking sheets with a thin layer of the oil; set aside.
Holding the stem end, shave the vegetables lengthwise into thin strips using a Y-shaped vegetable peeler. Place the strips in a medium bowl, add the remaining oil, kosher salt, and pepper and toss with your hands until thoroughly coated. Arrange the strips in a single layer on the prepared baking sheets. Bake for 10 minutes, then rotate the pans between the racks.
Bake, rotating halfway through, until the edges of the chips are just starting to turn golden brown and the chips are beginning to dry out, about 5 minutes more. Place the baking sheets on wire racks to cool until crisp, about 5 minutes. Chips last up to 5 days when stored in an airtight container.
Nutritional information (per serving)
Fat calories: 15
Total fat: 1.5 grams
Saturated fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 170 milligrams
Total carbohydrates: 7 grams
Fiber: 2 grams
Sugars: 3 grams
Protein: 1 gram
Vitamin A IUs: 50%
Vitamin C: 8%
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