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New Meal Monday: Root Veggie Chips

July 30, 2018

 Our daughter turns two soon, and like many toddlers she developed into a bit of a picky eater.  We've been trying to increase her intake of fruits and vegetables, and while that usually ends with food flying across the room, we have had some luck when we try to create similarities with other foods she likes.  For example, not that long ago we discovered she is a big fan of potato chips.  We learned this when we were on a plane a few months ago, had a bag of chips I was snacking on, and suddenly realized she was helping herself to my snack...whatever keeps her happy on an airplane works for me!  Just this morning, she asked at breakfast if she could have chips, instead of her toast we'd just served her.  So we thought we'd try making our own chips, thinking that'd be a little healthier.  We also were thinking we might be able to coax her into trying something new by mixing in a few other vegetables as well! We went with russet potato, sweet potato and beets, but you could play around with a variety of other options like turnips, rutabaga, or parsnips.  While we may have failed to get our daughter to try something new, (we really thought this would work...) we've really enjoyed being able to eat these simple chips ourselves! 

What you'll need:

  • 2 sweet potatoes
  • 1 russet potato
  • 1 large beet (or 2 smaller beets)
  • 1.5 Tbsp olive oil
  • 1/4 tsp salt

How you'll do it:

  1. Wash, scrub and dry potatoes and beets.
  2. Thinly slice potatoes and beets, to an 1/8" or thinner (we used a mandoline)
  3. Mix slices in a bowl with olive oil.
  4. Arrange slices in a single layer on a cookie sheet and sprinkle with salt. (We'd recommend spraying cookie sheet with a non-stick spray beforehand)
  5. Bake to desired crispiness (check at about 20-25min to avoid burning) 
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