Servings: 1 Prep 30 mins Total Time 1 hr
1. Preheat oven to 375 degrees F. Peel and thinly slice 1 cup root vegetables (like beets, parsnips, and celery root). Remove excess liquid from beets with paper towels; allow to stand 15 minutes. Toss with 1 tsp. olive oil and lightly sprinkle with salt. Bake on a cookie sheet in a single layer for the following times: Beets (bake for 10 minutes, remove and let stand 5 minutes, then bake 8 to 10 minutes more or until no longer wet), parsnips (23 minutes), and celery root (28 minutes). Cool parsnips and celery root on baking sheet; beets on thin paper towels. Store in a container.
Nutrition Analysis for Parsnips
- Store cooled chips in airtight container for up to 24 hours. If necessary, re-crisp chips in a 325 degrees F oven for 3 to 4 minutes.
Nutrition Analysis for Celery Root
- Nutrition analysis per serving: 146 calories, 2 g protein, 26 g carbohydrate, 5 g total fat (1 g sat. fat), 0 mg cholesterol, 7 g fiber, 2 g total sugar, 0% Vitamin A, 40% Vitamin C, 207 mg sodium, 5% Calcium, 5% iron
- Nutrition analysis per serving: 93 calories, 2 g protein, 12 g carbohydrate, 5 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g fiber, 2 g total sugar, 0% Vitamin A, 17% Vitamin C, 273 mg sodium, 5% Calcium, 5% iron
Nutrition Facts Servings Per Recipe: 1; Amount Per Serving: cal. (kcal): 113, Fat, total (g): 5, chol. (mg): , sat. fat (g): 1, carb. (g): 16, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 5, sugar (g): 11, pro. (g): 3, vit. A (IU): 56, vit. C (mg): 8, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 185, Cobalamin (Vit. B12) (µg): , sodium (mg): 326, Potassium (mg): 553, calcium (mg): 27, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.