- Calories: 70
- Protein: 1g
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Total Carbohydrate: 16.5g
- Dietary Fiber: 4.5g
- – Natural Sugar: 5.5g
- Sodium: 163mg
Crunchy, salty potato chips are certainly delicious…and admittedly, hard to stop eating. Although a 1-ounce serving is only 150 calories, it’s easy to munch through several servings—or an entire large bag.
Instead, try making baked chips at home using root veggies like carrots and parsnips. You’ll get the same addictive flavor while scoring more fiber and antioxidants—and cutting way down on calories. Get your fix with this simple recipe for just 70 calories per serving.
- Prep time
- Total Time
- • 4 large carrots
- • 3 parsnips
- • White vinegar
- • ½ teaspoon kosher salt or sea salt
Preheat oven to 300˚. Liberally coat 2 baking sheets with oil spray.
Using a mandolin, carefully slice carrots and parsnips into thin chips, (Alternatively, you can use a vegetable peeler to create irregular strips).
Add white distilled vinegar into a large bowl or plastic bag and submerge the carrot and parsnip chips into the vinegar. Remove the vegetable chips and place them on the baking sheets in a single layer (make sure they do not overlap). Mist the vegetable chips with oil spray and sprinkle with salt.
Place in oven and cook for 15 minutes. Pull out the tray, spritz the veggies with vinegar using an oil mister and flip them over. Mist the second side with vinegar as well. Place back into oven and cook for an additional 10 to 15 minutes, or until chips are crispy.