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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Colorful, roasted root vegetables are a fun, festive snack or side. These perfectly seasoned chips are so tasty they don't even need dip! âChristine Schenher, San Clemente, California Ingredients:
1/2 pound fresh beets (about 2 medium) |
1 medium potato |
1 medium sweet potato |
1 medium parsnip |
2 tablespoons canola oil |
2 tablespoons grated parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
dash pepper |
Directions:
1. Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat.
2. Arrange in a single layer on racks in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once. Yield: 7 servings.
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