Cajun Veggie Chips
Here’s a nutritious way to enjoy some crunchy, tasty chips. By thinly slicing and baking vegetables, you’re able to get your chip fix without tanking your fitness results. Make a large batch on the weekend and portion your veggie chips out into zip lock bags for the week.
Equipment
- Rimmed Baking Sheet with Parchment Paper
- Mandolin Slicer
Ingredients
- Cajun spice
- Sea salt
- 2 lbs of root vegetables, thinly sliced (sweet potato, parsnips, beets, or carrots)
Instructions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- Thinly slice the root vegetables with a mandolin slicer, to 1/8-inch thickness. Toss the sliced veggies with a sprinkle of sea salt and Cajun spice.
- Thinly slice the root vegetables with a mandolin slicer, to 1/8-inch thickness. Toss the sliced veggies with a sprinkle of sea salt and Cajun spice.