Mediterranean and Dill Baked Vegetable Chips

These chips go great with a meal of hamburgers or sandwiches.  I used turnips, sweet potatoes and carrots, but you can use any root or winter vegetable for these chips.  I did two flavors on these chips and I will be giving you the recipe for both here.  The photo above show a dill chips in the front and the Mediterranean ones in the back. 



Dill Chips

1 tablespoon olive oil

2 gloves garlic, minced

1 teaspoon dried dillweed

1/8 teaspoon sea salt

1 pound root vegetables of your choice, scrubbed, peeled and sliced thinly ( I used turnips, carrots and sweet potatoes)

Preheat the oven to 375°.
Combine the oil, garlic, dillweed, and salt in a large bowl.  Add the vegetable slices and toss gently until coated. 
Arrange in a single layer on a foil lined, greased cookie sheet.  Bake for 25-30 minutes or until crisp and lightly golden brown. 


Mediterranean Chips

1 tablespoon olive oil

1/2 teaspoon garlic salt

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/8 teaspoon black pepper

1 pound root vegetables of choice, scrubbed, peeled and thinly sliced ( I used turnips, carrots and sweet potatoes)

Preheat the oven to 375°.
Combine the oil, garlic salt, thyme, oregano, and pepper together in a large bowl.  Add the vegetable slices and gently toss until the vegetables are completely coated with the oil mixture.
Arrange in a single layer on a foil lined, greased cookie sheet. Bake for 25-30 minutes or until crisp and lightly golden brown.