Carrot, parsnip, and radish chips!

Nothing like making something really healthy taste like it’s really bad for you…

Here’s the simple recipe from Fab Frugal Food:

When you are making a recipe with vegetables, especially root vegetables or fiberous vegetables with low water content, try this fabulous and frugal slick trick to make a beautiful garnish effortlessly while your dish is cooking.

Here is the entire recipe:

1. Slice your veggies into very thin slices (1/8 inch or less)

2. Spread in a single layer on a lightly oiled baking sheet

3. Spray with a little oil on top, sprinkle with a little S & P

4. Roast in the oven.

If you have lots of time, roast them slowly (I did 275 degrees with the convection feature of my oven for about 45 minutes) or you can roast them faster in a hotter oven- but watch them closely so as not to burn. That’s it. Really.

These chips will keep for several weeks in a zip top bag with a paper towel inside. They are so handy to throw onto the tops of soups, salads, whatever you’re making. Delish. Easy. Beautiful. And you will be an instant culinary rock star!

3 thoughts on “Carrot, parsnip, and radish chips!”

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  1. Brittany says:

    This recipe looks great! Can’t wait to try since this is considered a “free food” for diabetics and is gluten free 😀

  2. Stacey says:

    I just made the Carrot chips (didn’t have any radishes or parsnips but am looking forward to trying those) and love them!! Thanks for the recipe!!

  3. ymke says:

    What kind of veggies are you using?
    I’ve tried some, but it diddn’t work 🙁