Prep Time 15 MINS
Cook Time 20 MINS
Serves 6
Ready In 50 MINS
  • Parsnips, peeled 2 medium
  • Zucchini 2 medium
  • Carrots, peeled 2 medium
  • Olive oil spray
  • Salt, plus more for garnish 1 teaspoon
  1. Using a handheld mandoline or a very sharp knife, slice the vegetables into very thin (116-inch) rounds.
  2. Preheat the oven to 375°F. Baked Veggie Chips Recipe.
  3. Lightly oil 2 large baking sheets with olive oil spray.
  4. Arrange the sliced vegetables on paper towels in a single layer, season with 1 teaspoon of salt and let sit for 15 minutes. Dry the vegetables as thoroughly as possible with a paper towel.
  5. Arrange the vegetable slices on the baking sheets in a single layer and coat with additional olive oil spray. Bake in the preheated oven for about 20 minutes.
  6. Remove the chips from the oven, sprinkle them with additional salt, and let cool for 5 minutes. Serve immediately or cool to room temperature. The chips can then be stored in a sealed container on the countertop for up to 3 days. Baked Veggie Chips Recipe.
86
calories
2g
protein
1g
total fat
0g
saturated fat
20g
carbohydrates
6g
fiber
417mg
sodium

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