Sunday, January 12, 2014

Roasted Side Dish

Well to be completely honest this begin as yet another attempt in pursuit of making amazing veggie baked chips.  Fail from the start....I pulled out the wrong slicer for my King Kutter and ended up with thin curls of Sweet and Russet Potatoes, Carrots, and Zucchini.  So from there I just went with it.

Drizzled them all in olive oil and sprinkled on the following:
Celery Salt
Mustard Seed
and ground Rosemary

Baked at 425 on several pans (to get a thin layer) turning over only once and keeping a watchful eye to catch them before they burned.  Approximately, 15 minutes.

Decided at the last minute that a yummy garnish would be some roasted Chickpeas so out came the can of Garbanzo beans.  Rinsed and Drained
Also drizzled in EVOO
S & P
and Celery Salt
Baked at the already 425 degrees for 10 minutes and popped them into the center of the mixture.

Ended up being a super super yummy way to sneak in some protein and veggies for the kids!!!