Beet & Parsnip Chips

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Beet & Parsnip Chips Beet & Parsnip Chips

Beet & Parsnip Chips

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1/2 of recipe: 100 calories, 2g total fat (0g sat. fat), 227mg sodium, 20g carbs, 5.5g fiber, 9.5g sugars, 2g protein

Prep: 5 minutes

Cook: 1 1/2 hours

1/2 of recipe: 100 calories, 2g total fat (0g sat. fat), 227mg sodium, 20g carbs, 5.5g fiber, 9.5g sugars, 2g protein
Prep: 5 minutes
Cook: 1 1/2 hours

Ingredients

7 oz. (1 - 2) beets

4 oz. parsnip (about 1/4 of a large parsnip)

1/8 tsp. salt

Directions

Preheat oven to 250 degrees. Spray 2 baking sheets with olive oil nonstick spray.

Using a mandoline slicer, cut beets and parsnip into 1/8-inch-thick rounds.

Lay veggie rounds on the sheets, evenly spaced. Cover with a 4-second spray of the olive oil spray, and sprinkle with salt.

Bake until parsnip rounds are golden brown and firm and all veggies are shriveled and dry to the touch, about 1 1/2 hours.

Let cool completely.

MAKES 2 SERVINGS

*The WW points values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® and PersonalPoints™ trademarks.

Questions on the WW points values listed? Click here.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.

Publish Date: 2016-03-15

Author: Hungry Girl

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