Crunchy Ranch Potato and Parsnip Chips

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Recipe courtesy of Tara from The Whole Tara on behalf of Hidden Valley
  • Prep: 15 min
  • Cook: 30 min
  • Total: 45 min
  • Servings: 4–6

Ingredients (5)

Steps (6)

  • Step 1
    Preheat oven to 400°F. Lightly coat 2 rimmed baking sheets with cooking spray; set aside.
  • Step 2
    Place sliced potato and parsnips in a large bowl and toss with 2 tbsp. extra-virgin olive oil until evenly coated. Add 1 tbsp. ranch seasoning and toss to evenly coat.
  • Step 3
    Arrange vegetables on prepared baking sheets, spacing them ¼ inch apart.
  • Step 4
    Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes.
  • Step 5
    Spread out potatoes on parchment paper; let dry 5 minutes.
  • Step 6
    Sprinkle with 1 tbsp. ranch seasoning and serve.
  • For safe meat preparation, reference the USDA website.

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