Maybe it is just the Winter months, but lately I have had the strongest craving for good ol'fashioned chips or fries! However, because of the cold weather, I have to keep an eye on my weight, which has tended to fluctuate since having troubles with my thyroid.
I intended to make chip's healthy cousin: rainbow fries, but lacked half the ingredients, which is why we have root veggie fries!
Featuring parsnip, carrot, and sweet potato, they are cut up up into chips, tossed with oil, and roasted for forty minutes at 180 degrees Celcius.
After removing them from the oven, they taste best with a sprinkle of salt and pepper. Mmm.
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