Mediterranean and Dill Baked Vegetable Chips

These chips go great with a meal of hamburgers or sandwiches.  I used turnips, sweet potatoes and carrots, but you can use any root or winter vegetable for these chips.  I did two flavors on these chips and I will be giving you the recipe for both here.  The photo above show a dill chips in the front and the Mediterranean ones in the back. 

Dill Chips
1 tablespoon olive oil
2 gloves garlic, minced
1 teaspoon dried dillweed
1/8 teaspoon sea salt
1 pound root vegetables of your choice, scrubbed, peeled and sliced thinly ( I used turnips, carrots and sweet potatoes)

1. Preheat the oven to 375°.
2. Combine the oil, garlic, dillweed, and salt in a large bowl.  Add the vegetable slices and toss gently until coated. 
3. Arrange in a single layer on a foil lined, greased cookie sheet.  Bake for 25-30 minutes or until crisp and lightly golden brown. 

Mediterranean Chips
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1 pound root vegetables of choice, scrubbed, peeled and thinly sliced ( I used turnips, carrots and sweet potatoes)

1. Preheat the oven to 375°.
2. Combine the oil, garlic salt, thyme, oregano, and pepper together in a large bowl.  Add the vegetable slices and gently toss until the vegetables are completely coated with the oil mixture.
3. Arrange in a single layer on a foil lined, greased cookie sheet. Bake for 25-30 minutes or until crisp and lightly golden brown.