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JILLIAN042 Posts: 11
3/23/13 6:58 P

So far I have only tried kale and zucchini. I just toss them in some olive oil and sprinkle with salt and pepper. For the kale, I cook on 375 for about 15 minutes; just rinse the kale, dry as best you can, tear it away from the thick stem, and tear into small pieces. For the zucchini I usually put my oven on the lowest setting and cook for a couple hours but next time I'm going to cook them on 475 for about 15 minutes and see how they come out. They are both so tasty!

SWEDIEPIE Posts: 338
3/23/13 4:05 P

I'm not sure on the heat- I just tried googling it and didn't come up with much. It's not like boiling a vegetable in water, so I would think that roasting/baking is going to save you more nutrients.

If you are making them at home instead of eating anything from a bag or box, you are making a healthier choice- depending on what you add to them, of course.

I'd love to know what you are making and how- I'm always looking for new ideas. I've made roasted chick peas, but haven't ventured into veggie chips. I would love to. My husband brought home a bag of Terra Sweets and Beets (sweet potatoes and beets, dried and baked, fairly clean, so he thought it would pass with me) and they were very good. I'd love to make them myself.

JILLIAN042 Posts: 11
3/23/13 3:16 P

Does anyone know if homemade baked veggie chips are healthy, nutrient-wise? Or does the heat from being baked deplete most of the nutrients?

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