Photo: Lars Blankers
Baked Root Vegetable Chips with Garlic-Rosemary Salt
9 ingredients
15 min + 15 min
4
openrecipes
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Estimated Nutrition (whole recipe, rough)
384
Calories
7g
Protein
14g
Fat
62g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Beet | 1/2 cup (85g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole Sweet Potato, Peeled
- 1 whole Red Beet, Peeled
- 1 whole Golden Beet, Peeled
- 1 whole Parsnip, Peeled
- ¼ cups Olive Oil
- 4 teaspoons Kosher Salt, Divided
- ¼ teaspoons Freshly Ground Black Pepper
- 1 clove Garlic, Minced
- 1 teaspoon Chopped Rosemary Leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes