For a twist on vegetables...try baked veggie chips

You can make these at home!

Baked Vegetable Chips

Yield: Makes 6 one-half cup servings (3 cups total)

The fine-slicing blade of a food processor or a mandoline is a great tool for cutting these vegetables. Serve them as you would potato chips: as a snack or as a side dish with a sandwich. Choose either a Mediterranean-style flavor or a dill-based seasoning.

Ingredients:

For the Mediterranean-style Chips:
2 tablespoons cooking oil
1/2 teaspoon garlic salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
3 cups 1/4 inch thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)

For the Dill Chips:
2 tablespoons cooking oil
2 cloves garlic, minced
1/2 teaspoon dried dillweed
1/8 teaspoon salt
3 cups 1/4 inch-thick slices peeled root vegetables such as sweet or white potatoes, parsnips, or carrots (1 pound)

Directions:

For the Mediterranean-style Chips:
In a large bowl stir together the oil, garlic salt, thyme, oregano, and pepper. Add vegetable slices and toss gently till well coated. Arrange in a single layer on lightly greased baking sheets. Bake in a preheated 350 degrees F oven for 20-25 minutes, or till crisp and light golden brown. Serve warm.

For the Dill Chips:
In a large bowl stir together the oil, garlic, dillweed, and salt. Continue as directed above.

Recipe reprinted by permission of Weldon Owen. All rights reserved.