These ingenious little 'chips" double as a healthy side dish and a kid-friendly guilty pleasure. Because they are baked, not fried, and include a trifecta of delicious root vegetables, they are a healthy alternative to their traditional greasy cousins. If your kids are begging for French fries (as mine often do), why not just give them what they want. Try Chef Nicole's recipe for Sweet Potato, Yukon Gold, & Carrot Chips.
Sweet Potato, Yukon Gold & Carrot “Chips”
1 peeled sweet potato
1 peeled Idaho potato
2 peeled carrots or 1 C. baby carrots
3 Tbs. olive oil
Preheat oven to 450. Slice potatoes into 2” pieces, then chop everything using the Vidalia Chop Wizard (large cubes). If you don't have the Chop Wizard, cut the vegetables into 1/2 inch cubes, and then go out and buy the Vidalia Chop Wizard. (Read why here)
Place vegetables onto a Silpat lined cookie sheet and drizzle with olive oil, Adobo and ground black pepper. Toss to coat and bake for 10 minutes, turn once, and continue baking for another 10 minutes. Potatoes will be crisp and golden brown.