Happy Monday, everyone!! If you followed along on Snapchat (username: lakeshorelady), you saw that my parent’s dog, Lily, came to stay with me this weekend! She was so sweet – hanging out with me as I shot three (yes, THREE!) new recipes for the blog, saying hi to every new person and dog on the street whenever we went out, and snuggling with Netflix and wine that night.
Don’t worry, I didn’t let her have any wine 😉
Besides puppy stories, I thought I’d start this Monday with a quick, healthy Learn To Cook video as we ease into the week. The holidays are about to bombard us with temptations – so skip the potato chips and eat these veggie chips instead to stay on track!
1 large sweet potato, peeled and halved
1 large beet, peeled and halved
1 medium turnip, peel and halved
1 tsp salt
Preheat oven to 400 degrees. Once all of the vegetables are peeled and cut, use a mandolin slicer to slice them to 1/8 inch thickness. Add sliced vegetables to a large bowl. Add in a drizzle of olive oil (don’t over do it or you’ll have soggy chips!) and then a pinch of garlic powder and a heavier pinch of salt.
Add chips to a baking sheet, without overlapping the vegetables. Bake in the oven for about 15-20 minutes, or until crispy. Repeat until all the chips are done.