Discover how delicious healthy food can taste!
ROOT VEGETABLE CRISPS
For a guilt-free snack, try these baked crisps made with vitamin-packed vegetables and just a touch of salt. The vegetables have to be sliced very thin in order to become crisp; use a mandolin-type slicer, if you have one, or a swivel vegetable peeler to make paper-thin slices. Be warned that the vegetables will shrink considerably during baking.
INGREDIENTS
½ pound mixed carrots (preferably fat ones) and parsnips
4 teaspoons olive oil, divided
½ pound beets
¼ teaspoon coarse sea salt (or kosher salt), divided
1. Preheat oven to 200ºF. Line 2 large rimmed baking sheets with parchment paper or coat with cooking spray.
2. Peel carrots and parsnips. Cut into 2-to-3-inch-long pieces. Using a mandolin-style vegetable slicer or vegetable peeler, shave into 1/16th inch-thick strips. (You may not be able to shave all the carrot or parsnip; enjoy the centers as a snack or grate into a salad.) Place in medium bowl; toss with 2 teaspoons olive oil. Spread on one of the prepared baking sheets.
3. Peel beets. Using a mandolin-style vegetable slicer or vegetable peeler, shave into 1/16th-inch thick slices. Place beets in medium bowl; toss with remaining 2 tsp olive oil. Spread on second prepared baking sheet.
4. Bake vegetables, stirring several times, until crisp, 2 1/2 to 3 hours. Sprinkle carrots and parsnips with 1/8 teaspoon salt Sprinkle beets with remaining 1/8 tsp salt. Let cool. Store in an air-tight container.
Yield: 6 (1/4-cup) servings.
Per serving: Calories: 60. Total fat: 3.5 grams. Saturated fat: 0 grams. Cholesterol: 0 milligrams. Sodium: 120 milligrams. Carbohydrates: 8 grams: Fiber: 2 grams. Protein: 1 gram.
Recipe by Patsy Jamieson
Originally published in Tufts University Health & Nutrition Letter
PREPARATION
