I quit sugar
(1) Preheat the oven to 400 F and line two baking sheets with parchment paper
(2) Using a sharp knife or a mandolin, slice all of the vegetables into even, very thin rounds. Mix the oil, butter or ghee, orange zest and juice, thyme and salt in a large bowl. Add the parsnip and turnip and toss to coat. Transfer the rounds to the first baking sheet in a single layer (no overlapping). Repeat the process with the beet and sweet potato, placing them on the other sheet.
(3) Bake the parsnip and turnip chips for 25 minutes, or until golden. Remove from the oven and transfer to wire racks to cool. You can store them in an airtight container for 2-3 days though they'll lose a bit of their crunch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (681g) | ||
Recipe Makes: 1 Serving | ||
|
||
Calories: 1024 | ||
Calories from Fat: 663 (65%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 73.6g | 98 % | |
Saturated Fat 62.9g | 315 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1983.7mg | 68 % | |
Potassium 1846mg | 49 % | |
Total Carbohydrate 95.1g | 28 % | |
Dietary Fiber 25.5g | 102 % | |
Sugars, other 69.6g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1024
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.