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Herbed Vegetable Chips
Nb persons: 4
Yield:
Preparation time: 15 min
Total time:
Source:
| Ingredients 4 spray(s) olive oil cooking spray | |
| 1 medium | zucchini, sliced crosswise into 1/8-inch-thick slices |
| 1 medium | yellow summer squash, sliced crosswise into 1/8-inch-thick slices |
| 2 small | sweet potato, (es), peeled and sliced crosswise into 1/8-inch-thick slices |
| 2 large | carrot, (s), peeled and sliced diagonally into 1/8-inch-thick slices |
| 1 tsp | kosher salt, or more to taste |
| 1 tsp | fresh oregano, or more to taste |
| Instructions Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray. Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots in a single layer on other baking sheet. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano. Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving. Notes If possible, use a mandolin to evenly slice the vegetables. To keep chips crisp, store completely cooled chips in an airtight container or zip-close plastic bag for up to 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250ºF. Try substituting red potatoes, turnips or rutabagas for a delicious change of pace. Course: snacks PointsPlus™ Value: 2 Servings: 4 | |
| Cooking Time, 120 min | |
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