Lower in sodium than commercially baked chips, these crunchy snacks are very easy to make, especially if you have a mandolin or a food processor to slice the veggies quickly and uniformly.

　　

Ingredients

Serves 4; 1/2 cup per serving

　　1 small sweet potato, cut crosswise into 1/16-inch slices

　　1 small baking potato, cut crosswise into 1/16-inch slices

　　1 large parsnip, peeled and cut crosswise into 1/16-inch slices

　　1 large carrot, peeled and cut crosswise into 1/16-inch slices

　　2 teaspoons olive oil

　　1/8 teaspoon salt

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

In a large bowl, gently stir together all the ingredients except the salt. Place the vegetable slices close together in a single layer on two large baking sheets.

　　

Step 3

Bake for 30 to 35 minutes, or until browned, checking closely during the last 10 minutes to keep the chips from burning and transferring them to a medium bowl as they become ready. They will crisp as they cool, about 5 minutes.

　　

Step 4

Sprinkle the chips with the salt, gently stirring to coat.

　　

Cook’s Tip

Step 5

The chips will lose their crispness when stored, so they are best on the day they are made. If you keep the chips for another time, however, you can restore their crispness by putting them on a baking sheet and baking at 250°F for 8 to 10 minutes.

　　

Nutrition Information

Step 6

(Per serving)

　　

Step 7

Calories: 110

　　

Step 8

Total fat: 2.5g

　　

Step 9

Saturated: 0.5g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.5g

　　

Step 12

Monounsaturated: 1.5g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 111mg

　　

Step 15

Carbohydrates: 21g

　　

Step 16

Fiber: 4g

　　

Step 17

Sugars: 4g

　　

Step 18

Protein: 2g

　　

Step 19

Calcium: 32mg

　　

Step 20

Potassium: 464mg

　　

Dietary Exchanges

Step 21

1 1/2 starch

　　American Heart Association Low-Salt Cookbook, 4th Edition