Makes 6 servings (3 cups total)
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
1 pound root vegetables such as sweet or white potatoes, parsnips, or carrots, peeled if desired, cut into 1/4-inch slices (about 3 cups)
Dilled chips
2 tablespoons cooking oil
2 cloves garlic, minced
1/2 teaspoon dried dillweed
1/8 teaspoon salt
1 pound root vegetables such as sweet or white potatoes, parsnips, or carrots, peeled if desired, cut into 1/4-inch slices (about 3 cups)
For Mediterranean 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° oven for 20-25 minutes, or till crisp and light golden brown. Serve warm.
For dilled chips, in a large bowl stir together the oil, garlic, dillweed, and salt. Continue as directed above.
Notes: Experiment with seasonings you like to create your own tasty combinations, such as pizza-flavored chips.
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