Happy New Year!
Yesterday it was 60°, this morning it was snowing. I just don’t get the weather around here; it will never make up it’s mind. However, I can never complain about 60° weather in January!
As I was browsing through my (Taste of Home) Healthy Cooking magazine, I came across this recipe for Baked Veggie Chips. The recipe originally had parsnips and beets in it as well, but all I had on hand were potatoes and sweet potatoes. I figured my husband would be more receptive to potato chips than beet chips!
The chips were GREAT!!! I did have to bake them a little longer for them to get really crispy. I put them on a small baking sheet and baked them in my toaster oven though, so the temperatures are a little off compared to normal ovens. I love sweet potatoes and really enjoyed the sweet potato chips, but my husband is not much of a fan of sweet potatoes, so I may just stick to plain ol’ potatoes next time I make it.
Baked Potato Chips
(adapted from Taste of Home)
4 medium potatoes, or 2 potatoes and 2 sweet potatoes
2 Tablespoons olive oil
2 Tablespoons Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
3/4 teaspoon dried oregano
1/8 teaspoon pepper
1. Wash and peel potatoes. Cut into very thin slices – about 1/8 inch or thinner. Place sliced potatoes in large bowl and drizzle olive oil and Parmesan cheese over top. Mix well. Place sliced potatoes in a single layer on a greased, foil lined (large) baking sheet. (I used Reynolds Wrap non-stick foil which is A-mazing, so I didn’t have to grease mine.)
2. In a small bowl, mix together salt, garlic powder, oregano and pepper. Sprinkle evenly over sliced potatoes.
3. Bake at 375° for 20-30 minutes, flipping once while cooking to brown evenly on both sides. Eat by themselves or serve with your favorite dip! Makes 4 servings.