Think of these as chips with curb appeal. They’re a shoo-in for the little ones (and adults with a sweet tooth) because they’re tad sweet, have a deep garnet color, and are tons healthier than potato chips with lots of iron, fiber, and beta-carotene. Unlike the storebought vegetable chips, which tend to be fried, these are slow roasted until they’re shatteringly crisp. The only downfall? They make like ShrinkyDinks in the oven and end up almost half their original side. So, make lots. Trust me, you’ll thank me after.
This recipe is part of my week of healthy back to school recipes that I’ll be posting through Friday September 9th.