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Veggie Chips |  Vegetable/Fruit Day

Makes 2 servings - uses 12 oz of your daily vegetable allowance

Ingredients
  • 3 small beets (cooked)
  • 1 large carrot
  • ¼ butternut squash
  • 1 medium turnip
  • PAM or other zero-calorie cooking spray
  • salt
  • pepper
Directions
  • preheat oven to 450⁰
  • slice the vegetables lengthwise VERY THIN (paper thin)
    • ideally, use a mandolin
    • note, they must be very thin to get crispy when baked
  • spray a cookie sheet with PAM
  • place the vegetables on the cookie sheet
  • give the vegetables a small “spritz” of PAM
  • sprinkle with salt and pepper, to taste
  • bake in oven until brown and crispy (check them often)
    • turn veggies over to ensure both sides brown
  • enjoy!!
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