Chefs in Training - Veggie Fries

We started our recipe this week with washing our vegetables. In both groups of cooking club, we had half of a medium sweet potato, five small carrots, and half of a zucchini. We took them to the bathroom and scrubbed them down before returning them to our cutting boards. The older kids were able to cut most the vegetables on their own, but the smaller class definitely needed help. We cut up the carrots like regular fries, the sweet potatoes into chunks, and the zucchini into very thin rounds. This is important because otherwise, the veggies take a longer time to get crispy. We tossed our veggies fries in salt and pepper, as well as a little paprika and about a half tablespoon of oil. After they were all coated, we laid them one by one on a baking sheet and roasted them for about 10-12 minutes. After they were done, the kids ate them up so fast, we weren't able to save any for the next day!