Baked Vegie Chips

• Prep: 15
• Cook: 20 mins
• Serves: 4

Ingredients

• 1 medium sweet potato
• 2 medium carrot
• 2 parsnips
• 1 medium beetroot
• 2 pinch salt
• 2 sprays olive or canola oil spray

Method

1. Pre-heat oven to 190°C.
2. Slice all the vegetables into thin rounds with a knife. Alternatively use a mandolin if you have one.
3. Spread them out on paper towels and blot dry with more paper towel to ensure they're as dry as possible.
4. Line a baking tray with foil and lightly spray with olive oil. Spread the vegetables on the tray and spray them with olive oil and add a dash of salt.
5. Bake for approximately 20 minutes checking every 5 minutes to ensure they're not burning. Remove any that are brown and crispy before the others.

Tip

• Beetroot stains so protect your benchtops and wear gloves when peeling and slicing it.
• Use vegies that are in season

2 serves of vegies in each serve of this recipe.

Nutrition information

	per serving	per 100g
Energy	632 kJ	329.5 kJ
Protein	3.5 g	1.8 g
Fat, total	2.7 g	1.4 g
— saturated	0.4 g	0.2 g
Carbohydrate	24.9 g	13 g
— sugars	13.6 g	7.1 g
Fibre	7.1 g	3.7 g
Sodium	137.3 mg	71.5 mg