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 ziplock bags for the week.
2 lbs of root vegetables, thinly sliced (sweet potato, parsnips, beets or carrots)
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.
Spread the sliced veggies over the prepared baking sheet.
Roast for 20 minutes, or until crispy. Enjoy!