Crispy Vegetable Chips - Yoga Journal

Crispy Vegetable Chips

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  • ServingServings

Ingredients

  • 2 medium carrots, peeled
  • 1 small parsnip, peeled
  • 1 small sweet potato
  • 1 small low- to medium-starch potato, such as red bliss or white creamer (do not use russets)
  • 2 Tbs. olive oil, preferably extra-virgin
  • 2 Tbs. yellow cornmeal
  • 1/4 tsp. freshly ground pepper

Preparation

  1. Half-fill medium saucepan with water. Add 1 teaspoon salt. Bring to a boil. Cut vegetables into 1/4-inch slices.
  2. Preheat broiler. Coat baking sheet with cooking spray. Blanch vegetables until barely fork tender, about 3 minutes. Remove with slotted spoon to medium bowl. Let cool for a few minutes.
  3. Toss vegetables with oil, cornmeal and sprinkling of salt and pepper. Arrange vegetables in single layer on prepared sheet. Broil until lightly browned, 4 to 5 minutes per side. Serve warm.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 193
  • Carbohydrate Content: 31 g
  • Fat Content: 7 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 23 mg