Baked Vegetable Chips
Instructions:
- 1/2 tsp. dried dillweed
- 1/2 tsp. garlic salt
- 1/4 tsp. dried oregano, crushed
- 1/4 tsp. dried thyme, crushed
- 1/8 tsp. pepper
- 1/8 tsp. salt
- 2 Tbsp. cooking oil
- 2 cloves garlic, minced
- 3 cups 1/4 inch thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)
- 3 cups 1/4 inch-thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)
- Dilled chips.
- For Mediterranean chips, in a large bowl stir together the oil, garlic salt, thyme, oregano, and pepper.
- Add vegetable slices and toss gently till well coated.
- Arrange in a single layer on lightly greased baking sheets.
- Bake in a preheated 350 F oven for 20-25 minutes, or till crisp and light golden brown.
- Serve warm.
- For dilled chips, in a large bowl stir together the oil, garlic, dillweed , and salt.
- Continue as directed above.
- Enjoy Baked Vegetable Chips!