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SNACK RECIPE: Low Calorie Vegetable Chips

1-large parsnip
2-thick carrots
1-large sweet potato
1-large beet
2-tbsp olive oil
Salt and pepper

Clean and peel vegetables
Slice thinly on a mandolin or as thin as possible by hand
Toss the chips with the oil to lightly glaze them
Season with salt and pepper
Place on parchment paper lined cookie sheets and bake for 15 minutes in a 400*F oven
Reduce heat to 250*F and bake for another 45 minutes, turning once
Thicker slices will take longer so remove slices when done

For the "unhealthy" version;
In a heavy pot, heat 2-cups of vegetable oil to 300-325*F
Fry vegetables for 4-6 minutes, depending on thickness, turning occasionally until golden
Drain on paper towels
Season with salt & pepper

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