Veggie Chips
Posted by Dr. Della Parker on February 12, 2016
Ingredients
- 1 Medium Eggplant
- 1 Medium Yam
- 2 Large Carrots
- 2 Medium Turnips
- 2 Medium Beets
- Dried herbs of your choosing suggestions: oregano, cumin, ginger
- olive oil
Servings:
Instructions
- Preheat oven to 250°
- Slice veggies lengthwise into ½” pieces
- Arrange veggies on wire rack on top of baking sheet
- Bake for roughly 1 hour, checking and turning two or three times to ensure even cooking
- Remove when crisp the remove from oven to let cool
- Sprinkle with spices
- Drizzle with oil if eating right away; store remaining in air tight container for up to one week
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