Nutritional Wisdom with Carly Pollack

Salt and Vinegar Veggie Chips

E Bakerie
Salt and Vinegar Veggie Chips Salt and Vinegar Veggie Chips

1 medium sweet potato
1 medium red beet, peeled
1 medium yellow beet, peeled
1 large zucchini
white vinegar
cooking oil spray (we use a Misto and fill it with grapeseed, sunflower, or any other high heat oil)
sea salt, to taste

Preheat oven to 400 degrees. Slice veggies as thin as possible (use a mandolin if you have one). Toss the veggies into a large pot and cover them with vinegar. Bring to a boil for 5 minutes. Remove from heat and let soak for 20 minutes. Lay the veggies out on a paper towel to dry for 20 minutes. Cover a baking sheet with parchment paper and lay the veggies out flat. Spray with oil and sprinkle with sea salt. Bake until they are brown around the edges and crispy, then lay flat on a paper towel to dry.

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