Photography by Baldwin Publishing

This article appears in Her Family August 2015.

Try these “chips” the next time the kids are looking for a salty snack. Great as an after-school nibble or for a party, these veggies are a healthy alternative to fried potato chips.

Find more great recipes at HealthyKohlsKids.com. The Healthy Kohl’s Kids program is a partnership between Children’s Hospital & Medical Center and Kohl’s Department Stores to educate children and parents about healthy nutrition and fitness. 

ingredients

2 small parsnips, peeled

2 Tbsp olive oil

1 small sweet potato, peeled

1/2 tsp salt

1/8 tsp black pepper, optional

Preparation

Preheat the oven to 350 degrees. Line 2 large baking sheets with foil.

Clean the vegetables, removing dirt and any wax coatings. Peel, or leave the outer peel on for extra nutrition.

Use a vegetable peeler to scrape thin strips from the parsnips. Put these in a bowl and toss with 1 Tbsp of oil. Spread out in a single layer on one of the prepared baking sheets.

Repeat with the sweet potato, spreading them on the second baking sheet.

Bake for 10 minutes, then rotate the baking sheets. Bake for another 5 minutes and remove from the oven if crisp and browned at the edges. If the crisps are not browned, bake for an additional 4 to 5 minutes, checking every minute, as the crisps brown very quickly. (Parsnips cook more quickly than sweet potatoes.)

Transfer the crisps to a large bowl and season with salt and black pepper. Serve immediately.

Nutrition Facts: Calories: 65, Fat: 4g, Saturated Fat: 1g, Cholesterol: 0, Sodium: 162mg, Carbohydrates: 8g, Fiber: 2g, Protein: 1g


Yield: 8 servings (1/4 cup, or about 10 crisps)

VeggieCrisps