You can buy all these ingredients for under bucks! You can also deep fry…much healthier this way!
See ma I was listening 😀
Baked Root Vegetable Chips
Preheat oven to 400 degrees. Spray 2 baking sheets with cooking spray. I used a mandolin to slice very thin chips, you can use a knife or food processor. Lay the chips onto the sheets and spray with more cooking spray and sprinkle with salt. Cook for 10 minutes, check and remove smaller chips if browning, flip the rest and cook for another 5 minutes. Remove and let cool for a few minutes before eating.
This one looks really pretty with Lotus root!
- golden yukon potatoes
- purple potatoes
- lotus root
A nice change from Sweet potato Fries and a great way to try a new veggie.
I looovvveeee Parsnips.
2 1/2 pounds parsnips or carrots, peeled, cut into about 3×1/2-inch strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 teaspoon (or more) ground cumin
Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.