Here's a nutritious way to enjoy some crunchy, tasty chips. By thinly slicing and baking vegetables, you're able to get your chip fix without tanking your fitness results. Make a large batch on the weekend and portion your veggie chips out into ziplock bags for the week.
Here's what you need:
- 2 lbs of root vegetables, thinly sliced (sweet potato, parsnips, beets or carrots)
- Sea salt
- Cajun spice
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- Thinly slice the root vegetables with a mandoline slicer, to 1/8 inch thickness. Toss the sliced veggies with a sprinkle of sea salt and Cajun spice.
- Spread the sliced veggies over the prepared baking sheet. Roast for 20 minutes, or until crispy. Enjoy!