Crispy Vegetable Chips

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Crispy Vegetable Chips

 

4 servings—Egg- & Dairy-free

 

 

2 medium carrots, peeled

1 small parsnip, peeled

1 small sweet potato

1 small low- to medium-starch potato, such as red

bliss or white creamer (do not use russets)

2 Tbs. olive oil, preferably extra-virgin

2 Tbs. yellow cornmeal

1/4 tsp. freshly ground pepper

1. Half-fill medium saucepan with water. Add 1

teaspoon salt. Bring to a boil. Cut vegetables into

1/4-inch slices.

2. Preheat broiler. Coat baking sheet with cooking

spray. Blanch vegetables until barely fork tender,

about 3 minutes. Remove with slotted spoon to medium

bowl. Let cool for a few minutes.

3. Toss vegetables with oil, cornmeal and sprinkling

of salt and pepper. Arrange vegetables in single layer

on prepared sheet. Broil until lightly browned, 4 to 5

minutes per side. Serve warm.

 

PER Serving: 193 CAL; 3 G PROT; 7 G TOTAL FAT (1 SAT.

FAT); 31 G CARB.; 0 MG CHOL; 23 MG SOD.; 4 G FIBER

 

 

 

 

 

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