Directions:
- Heat oven to 375.
- Peel the sweet potato, beet, white potato, and parsnip. Using a chef's knife, slice each into 1/8-inch thick rounds. Place sliced vegetables in a large bowl. Add the oil and toss gently until well coated.
- Arrange in a single layer on two large baking sheets.
- Combine the Parmesan cheese, salt, garlic powder, oregano, and pepper in a small bowl. Sprinkle evenly over vegetables.
- Bake until crisp and light golden brown, about 25 minutes. Serve with dipping sauces as desired.
- Tip: It's easier to bake these in two ovens or in two batches. If you bake both sheets at the same time, be sure to rotate the baking sheets halway through for more even cooking. The veggies don't need to be turned during cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.3 Kcal (956 kJ) | ||
| Calories from fat | 69.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 669.43mg | 28% | |
| Potassium | 784.75mg | 17% | |
| Total Carbs | 36.51g | 12% | |
| Sugars | 9.89g | 40% | |
| Dietary Fiber | 7.19g | 29% | |
| Protein | 5g | 10% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 2.3mg | 13% | |
| Calcium | 83.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 98.82 Kcal (414 kJ) | ||
| Calories from fat | 30.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 12% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 1% | |
| Sodium | 289.77mg | 28% | |
| Potassium | 339.69mg | 17% | |
| Total Carbs | 15.81g | 12% | |
| Sugars | 4.28g | 40% | |
| Dietary Fiber | 3.11g | 29% | |
| Protein | 2.17g | 10% | |
| Vitamin C | 6.5mg | 25% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 1mg | 13% | |
| Calcium | 36.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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